Spiced coconut rice pudding with mango salsa

Here's a rice pudding dessert with a difference. The mango, ginger, coconut and mint salsa adds an explosion of flavours. Delicious!

Serves: 4

Prep: 10 minutesCook: 35-40 minutes


2x 400ml tins coconut milk75g pudding rice1 tsp vanilla bean extract2 smashed cardamom pods4 tbsp soft light brown sugar

For the mango salsa:

1 large ripe mango, diced into small cubes2 pieces stem ginger, finely chopped2 tbsp stem ginger syrupSmall handful small mint leaves, finely chopped30g toasted coconut flakes, to serve


  • For the rice pudding: Put the coconut milk, rice, vanilla bean extract, cardamom pods and sugar in a saucepan and stir to combine. Bring to the boil then reduce the heat and cook gently for 30-35 minutes (stirring occasionally).

  • Remove from the heat and leave to stand for five minutes.

  • For the mango salsa: Meanwhile combine the mango, stem ginger, ginger syrup and mint in a bowl.

  • Spoon the rice pudding into small serving bowls, top with the mango salsa and scatter over the coconut flakes.