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    Coconut and Rice Brûlèe with Mango

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    Coconut and Rice Brûlèe with Mango

    A lovely twist on traditional rice pudding. You will find the pudding rice with the baking ingredients. Dairy-free and wheat-free.

    • Milk Free
    • Preparation time: 10-15 minutes, plus 2-3 hours chilling
    • Cooking time: 40 minutes
    • Total time: 50-55 minutes, plus 2-3 hours chilling

    Serves: 2


    • 50g Waitrose Italian Short Grain Pudding Rice
    • Grated zest of 1 organic lime
    • 50ml Bart Reduced Fat Coconut Milk
    • 20g icing sugar
    • 1 small mango, peeled
    • 2 tbsp light brown muscovado sugar


    1. Place the rice in a pan and add 500ml cold water and the lime zest. Bring to the boil and simmer gently for 20-30 minutes or until all the water has been absorbed and the rice is soft and sticky.
    2. Stir the coconut milk and icing sugar into the rice, mix thoroughly and cool. Dice half the mango and stir in. Divide the mixture into 2 large ramekins or small flameproof bowls. Cover and place in the fridge for 2-3 hours or overnight.
    3. To serve the brûlées, preheat the grill for 10 minutes at the highest setting. Scatter the sugar over the top of each ramekin and place under the grill or caramelise with a cook's blowtorch. When the sugar has melted, serve the pudding with the remaining mango cut into wedges.

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    Cook's tips

    Make sure the edges of the ramekins are clean before placing them under the hot grill, otherwise the rim will be burnt and hard to clean.

    Coconut milk freezes well. Any leftovers can be poured into plastic containers or an ice-cube tray, sealed and frozen for later use in puddings or curries.


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    1 stars