zoom Coconut and papaya rice pudding

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    Coconut rice pudding with papaya and lime

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    Coconut rice pudding with papaya and lime

    Vegan pud

    • Preparation time: 10 minutes + standing
    • Cooking time: 25 minutes

    Serves: 4


    70g short grain pudding rice
    2 tbsp light brown soft sugar
    400ml can reduced fat coconut milk
    200ml unsweetened coconut drink (such as Rude Health)
    1 Waitrose Perfectly Ripe Large Solo Papaya, peeled, deseeded and sliced
    1⁄2 unwaxed lime, zest and juice

    Coconut topping

    10g desiccated coconut
    1 tsp light brown soft sugar



    1. Preheat the oven to 180oC, gas mark 4. Put the rice, 2 tbsp sugar, coconut milk and coconut drink in a large saucepan. Bring to the boil, then lower the heat and simmer for about 20 minutes until the rice is soft and coated in a silky coconut sauce. Add a splash more coconut drink to loosen if necessary. Cover and set aside off the heat for 10 minutes.

    2. For the coconut topping, toss together the desiccated coconut and sugar, then spread out on a small baking tray. Bake for 4-5 minutes until golden. Meanwhile, toss the papaya with the lime zest and juice.

    3. Divide the pudding between bowls. Top with the papaya and scattered toasted coconut. Serve immediately.

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    Cook's tip

    For a stronger cocount flavour, swap the brown sugar for coconut sugar


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