Ingredients

The following ingredients have 4 Servings
  • 400 ml Light coconut milk
  • 400 ml Almond milk
  • 80 g Pudding rice
  • 2 tbsp Sugar
  • 1 tbsp Vanilla extract
  • 0.5 Pineapple (chopped into 2cm chunks)
  • 1 tbsp Sugar
  • Shredded coconut and nutmeg to serve

Instruction

  • Put the rice into a pan.
  • Add the coconut milk, almond milk, sugar and vanilla extract.
  • Put on a medium heat and bring to the boil. Turn down to a simmer and gently cook for 35-40 minutes, stirring every 5 minutes, until it has thickened.
  • Put the pineapple and rest of the sugar into a frying pan.
  • Gently heat for 10 minutes.
  • Spoon the cooked rice pudding in to bowls and top with cooked cooked pineapple, coconut flakes and a dusting of nutmeg.