Coconut Rice Pudding with Exotic Fruits

05:02 31 March 2010

Description

Want to satisfy your sweet tooth but fancy something with a twist? This coconut rice pudding accompanied by exotic fruit should do the trick.
20 minutes to prepare and cook. Serves 4.
See “Can-veniently Nutritious” for more recipes

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.
2. When cool enough to handle, roughly chop the nuts.
3. Empty the rice pudding into a saucepan, add the coconut milk and heat gently until thoroughly combined.
4. Drain the mango, lychees and black cherries, reserving the juice. Pour the juice into a saucepan and heat gently. Simmer for 5 minutes until slightly reduced.
5. Spoon the rice pudding into a bowl alongside the fruit drizzled with the juices. Scatter a few cashew nuts onto the fruit to serve.

Servings

4

Nutrition Information

Calories: 197
Carbohydrate: 36.2g
Protein: 5.5g
Fat: 4.5
Saturated fat: 1.3g
Fibre: 1g

This recipe and image is copyrighted to Canned Food UK.