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Sunday, January 3, 2021

Baked coconut rice pudding with mango

I liked the idea of rice pudding made with coconut milk instead of normal milk, and eaten with fresh mango. Right??? I approximately followed this recipe.

I also used coconut sugar, and tonka bean instead of vanilla. I bought the tonka bean a while ago but don't really know what to do with it. I was super curious about it because I first tried to buy it when we lived in the USA but couldn't, as it is illegal there! So when I saw it in the supermarket a spontaneous purchase happened... The internet suggests you grate it like nutmeg, and use it in places where you might use vanilla.

80 g coconut sugar (or normal sugar - golden caster)
800 ml coconut milk
1 strip lemon zest (optional)
about 1 tsp grated tonka bean (equivalent to seeds from 1 vanilla pod?)
160 g pudding rice
1-2 fresh mangoes, peeled and chopped or sliced, to serve

Heat oven to 150C. In large oven dish, combine sugar, coconut milk and lemon zest. Grate in tonka bean. Add pudding rice (rinsed), and mix to combine. Place in the oven and cook c. 2 hours, stirring halfway through, until rice is tender and liquid absorbed. Serve hot or warm with fresh mango.

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