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Coconut Rice Pudding with Caramelised Pineapple
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This deliciously rich and creamy rice pudding is made with coconut milk rather than dairy. Pineapple chunks add wonderful contrast.
Vary the flavour of the rice pudding by replacing the cardamom with a few drops of rosewater. If time is short, omit the pineapple topping.
Typical values per serving:
Look out for the healthy-eating message on each of our January Recipe Cards. For more information visit waitrose.com/nutrition
This recipe was first published in December 2007.
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