Lime & coconut rice pudding

Put the coconut milk into a pan, along with 300ml water, the pared lime zest, sugar, a pinch of salt, the star anise, cinnamon and lime leaf (if using). Set over a medium-low heat and bring to a gentle simmer before turning the heat down to low to keep warm.

Meanwhile, in a medium saucepan, heat the coconut oil over a medium heat. Add the rice and toast for 1-2 minutes, then stir in a small amount of the coconut milk mix, discarding the pared zest and spices. Gently simmer the rice for 25-30 minutes, stirring often and adding the coconut milk mixture bit by bit, until all the liquid has been used and the rice is tender with a loose texture. Add most of the grated lime zest, the juice and another pinch of salt, if liked. Spoon into warm bowls, and top with the coconut chips and remaining grated lime zest.