Blueberry and coconut rice pudding recipe
Blueberries bursting into the creamy rice and coconut make this a luxurious pudding that could be served for a special occasion or just when you need cheering up after a long day.
Ingredients
- 200 g pudding rice
- 1 x 400ml can reduced fat coconut milk
- 500 ml semi-skimmed milk
- 80 g caster sugar
- 250 g blueberries
- 50 g desiccated or shaved fresh coconut
- 7.1 oz pudding rice
- 1 x 400ml can reduced fat coconut milk
- 17.6 fl oz semi-skimmed milk
- 2.8 oz caster sugar
- 8.8 oz blueberries
- 1.8 oz desiccated or shaved fresh coconut
- 7.1 oz pudding rice
- 1 x 400ml can reduced fat coconut milk
- 2.1 cups semi-skimmed milk
- 2.8 oz caster sugar
- 8.8 oz blueberries
- 1.8 oz desiccated or shaved fresh coconut
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Place the rice, coconut milk and milk into a large saucepan, then add the caster sugar. Cook gently for approx 20 mins, stirring occasionally to stop the rice catching on the bottom of the pan.
- Add the blueberries and cook for a further 10 minutes until the blueberries have softened but still hold their shape and the rice is cooked through.
- Toast the coconut until golden.
- Serve the rice pudding warm in heatproof glasses or bowls with a little of the toasted coconut stirred in and the rest sprinkled on top.
Recipe devised for Berry World
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