Name: Baked coconut and mango rice pots
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 1
Ingredients: 270ml can coconut milk; 257.50 gm milk; 2 eggs; 40.00 gm caster sugar; 4.40 gm vanilla essence; 66.00 gm white medium-grain rice, washed; 250.00 gm water; 135.00 gm brown sugar; 1 mango, peeled; 40.00 ml shredded fresh coconut or dried coconut, toasted, plus extra to serve

Baked coconut and mango rice pots

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Prep Time:
10 minutes

Cook Time:
70 minutes

Total Time:
80 minutes

Dazzle guests with delicious coconut mango rice pots.

Ingredients:

270ml can coconut milk
257.50 gm milk
2 eggs
40.00 gm caster sugar
4.40 gm vanilla essence
66.00 gm white medium-grain rice, washed
250.00 gm water
135.00 gm brown sugar
1 mango, peeled
40.00 ml shredded fresh coconut or dried coconut, toasted, plus extra to serve

Instructions:

Preheat the oven to 160°C (fan 140°C) and grease four 1-cup ramekins. In a jug, whisk together coconut milk, milk, eggs, caster sugar, and vanilla. Place 1 tablespoon of rice in each ramekin and divide the egg mixture among them. Arrange the ramekins in a baking dish and fill halfway up the sides with boiling water. Cover with foil and bake for 1 hour, then uncover and bake for an additional 10 minutes.
Combine water and brown sugar in a saucepan over low heat, stirring until sugar dissolves. Increase heat to medium and simmer for 5 minutes, or until the mixture becomes syrupy.
Chop 1 mango and blend until smooth. Pour mango puree over each pudding, drizzle with syrup, and sprinkle with coconut. Serve warm or at room temperature, garnished with extra coconut.

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