Coconut Rice Pudding with Exotic Fruits
Serves: 4
Ready in: Under 15 Mins

Heat a frying pan and dry roast the cashew nuts until golden brown. When they’re cool enough to handle, roughly chop the nuts.
Empty the rice pudding into a saucepan, add the coconut milk and heat gently until combined.
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.
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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Heat a frying pan and dry roast the cashew nuts until golden brown. When they’re cool enough to handle, roughly chop the nuts.
Empty the rice pudding into a saucepan, add the coconut milk and heat gently until combined.
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.
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)
Coconut Rice Pudding with Exotic Fruits was taken from Cook Vegetarian
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