Save to your scrapbook
Coconut black rice pudding
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g Waitrose & Partners Thai Black Rice
2 x 400g cans reduced fat coconut milk
25g palm sugar (or dark brown soft sugar)
¼ tsp fine sea salt
4 tbsp coconut yogurt alternative
1 large mango, peeled, stoned and cut into chunks
3 passion fruit, seeds and juice scooped out
18g sachet coconut chips
1. Put the rice in a bowl and soak in a generous amount of water for 30 minutes; drain. In a medium pan, mix the rice, coconut milk, sugar and salt. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes. Uncover and simmer for 25 minutes more, until tender, thick and creamy.
2. Divide between bowls then serve topped with the coconut yogurt alternative, chopped mango, passion fruit seeds and coconut chips.
This recipe first appeared in Waitrose & Partners Food Comfort Food supplement, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.