Coconut rice pudding with fresh mango and toasted coconut

Coconut works so well with tropical fruits and flavours. This wonderfully creamy, sweet and nourishing dish is a twist on the classic rice pudding. It makes the perfect breakfast, or a luxurious pudding when nothing but a sweet treat will do.

Serves 4

Ingredients

• 15g Lucy Bee coconut oil
• 80g pudding rice
• 1 x 400ml tin coconut milk
• 400ml water
• 20g stevia
• 1 vanilla pod, split lengthways
• 1 mango, cut into small slices
• 20g coconut flakes, lightly toasted

Method

1. Heat the coconut oil in a large saucepan until hot, then add the pudding rice and stir for about 2 minutes until lightly toasted and coated with oil, but not browned.

2. Pour in the coconut milk, water and stevia, and stir. Bring to the boil, then reduce to a simmer. Add the vanilla pod and simmer for 35–40 minutes until cooked, stirring to ensure it doesn’t catch on the bottom of the saucepan.

3. Pour into individual bowls, top with the mango slices and toasted coconut flakes and serve.

4. VARIATIONS This also works well with raspberries and flaked almonds, or blackberries and apple – try what takes your fancy!

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.