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)

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