Natalie Coleman's coconut rice pudding with blueberries recipe

Details

• Cuisine: English
• Recipe Type: Dessert
• Difficulty: Easy
• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Serves: 4

Step-by-step

1. For the rice pudding. Put the rice, milk, caster sugar and coconut milk in a saucepan. Scrape the seeds from the vanilla pod and add to the pan along with the pod. Cook gently for about 20 minutes or until the rice has softened; stir every few minutes so the rice doesn’t catch on the bottom of the pan. When the rice is ready, remove from the heat and keep warm. (While the rice pudding is cooking, prepare the other elements of the dish.)
2. For the blueberry compote. Reserve a few of the blueberries for garnish and put the rest in a saucepan with the caster sugar and orange peel. Heat for 2-4 minutes or until the blueberries start to release their juices and become jam-like. Remove the orange peel and set the compote aside until ready to serve.
3. For the macadamia nuts. Toast the nuts in a frying pan, then pulse in a food processor until roughly chopped. Set aside.
4. For the toasted coconut. Toast the desiccated coconut in the frying pan for about 20 seconds, keeping a close eye on it as it can burn quickly. Tip on to a plate and leave to cool.
5. To serve. Spoon a layer of rice pudding into each serving glass, then add a layer of blueberry compote. Add another layer of rice, followed by a layer of compote and a final layer of rice. Top with toasted coconut, macadamia nuts, the reserved whole blueberries and orange zest. This is best served warm, although you could also serve it cold.