Name: Creamy coconut rice pudding with mango and passionfruit
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 200g (1 cup) white long-grain rice, soaked in cold water for 3 hours or overnight if time permits; 2 140ml cans Brand Coconut Cream; 185mls (3/4. cup) water; 80.00 gm brown sugar; 1 cinnamon stick; 2 passionfruit; 2 medium ripe mangoes

Creamy coconut rice pudding with mango and passionfruit

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Indulge in a season's bounty with creamy fruit rice pudding.

Ingredients:

200g (1 cup) white long-grain rice, soaked in cold water for 3 hours or overnight if time permits
2 140ml cans Brand Coconut Cream
185mls (3/4. cup) water
80.00 gm brown sugar
1 cinnamon stick
2 passionfruit
2 medium ripe mangoes

Instructions:

Thoroughly wash the soaked rice, then transfer it to a medium heavy-based saucepan. Pour in 1 can of coconut cream, water, 2 tablespoons of brown sugar, and add the cinnamon stick. Bring to a boil over high heat. Lower the heat to medium, cover, and simmer for 15 minutes until most of the liquid is absorbed and the rice is creamy. Remove from heat and let it sit for 5 minutes before serving.
In a small saucepan, gently heat the last can of coconut cream with the remaining 3 tablespoons of brown sugar until it reaches a slight boil, stirring occasionally.
Quarter the passionfruit and slice the mango flesh.
Plate the rice pudding elegantly, drizzle it with the luscious warm coconut cream sauce, and garnish with fresh passionfruit and mango.

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