Coconut Rice Pudding with Exotic Fruits
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. 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)
Coconut Rice Pudding with Exotic Fruits was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 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
- 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)
Coconut Rice Pudding with Exotic Fruits was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
