40g short grain pudding rice 200g light coconut milk
200g unsweetened almond milk
15g brown sugar
1/2 tsp vanilla extract
15g desiccated coconut
In a saucepan with a lid, add the rice, coconut milk, almond milk, 12g of sugar and a pinch of salt. Mix together very well.
Bring to a boil over a low to medium heat then reduce to a simmer, covering partially with a lid, stirring occasionally for around 20 minutes.
When the rice has thickened and the sauce coats the back of the spoon add the vanilla extract and mix in very well.
Meanwhile, add the desiccated coconut with 1 tsp of sugar to a nonstick pan over a medium heat and cook until slightly golden, stirring very frequently.
Divide the mixture into two and top each serving with half of the coconut mixture.
Serves 2 delicately or 1 unit
Based on 2
Cals: 266
P:4 C:30 F:14 1g fibre