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!
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.