Close
sub-img
Coconut Rice Pudding with Exotic Fruits Recipe: Cook Vegetarian Magazine

Coconut Rice Pudding with Exotic Fruits

Serves:
 4
Ready in:
 Under 15 Mins

Ingredients
  • 3 tbsp cashew nuts
  • 425g can low-fat rice pudding
  • 4 tbsp coconut milk
  • 425g can mango slices
  • 411g can lychees
  • 425g can black cherries
Method
  • 1

    Heat a frying pan and dry roast the cashew nuts until golden brown. When they’re cool enough to handle, roughly chop the nuts.

  • 2

    Empty the rice pudding into a saucepan, add the coconut milk and heat gently until combined.

  • 3

    Drain the mango, lychees and black cherries, reserving the juice. Pour the juice into a saucepan and heat gently. Simmer for five minutes until slightly reduced.

  • 4

    Spoon the rice pudding into a bowl alongside the fruit drizzled with the juices. Scatter a few cashew nuts onto the fruit to serve.

  • PER SERVING: 4.5 FAT (Excluding extras)

www.

Coconut Rice Pudding with Exotic Fruits Recipe: Cook Vegetarian Magazine

Coconut Rice Pudding with Exotic Fruits was taken from COOK VEGETARIAN

Download Cook Vegetarian  now! Available on your Newsstand...

     
print recipe

why not

Trial Offer and FREE gift (3 piece berry bowl & cherry pitter)

 
Available on Newsstand...

follow us on twitter!