Coconut Pudding with Mango Salsa

Watching Jamie Oliver cook a coconut and mango rice pudding TV this week made me really fancy a creamy, coconutty rice pudding.

Then I remembered I had my own recipe developed for a magazine article way back in 2015. My document and photo hoarding has finally paid off, as here it is in its four-year-old glory. Ready to make as a follow-up to tonight’s Sunday Dinner.

I just have to be careful with this as I am known to hoover up any leftovers with scant regard for my own safety.

I offer two ways to make this: on the stove top, like a risotto, or in the slow cooker for a softer, ‘hands free’ option. Note that the slow cooker method has the major upside of only 3 steps, but you just need to have 5 hours on your side.

Eat on it’s own or top with fresh fruit like these fancy physalis or with mango salsa.

I’m all about offering the choices.

Coconut Milk Risotto

Ingredients

• 800ml milk (or 700ml if using the slow cooker method)
• 100ml double cream 
• 60g caster sugar or vanilla sugar
• 1 vanilla pod or a teaspoon of vanilla extract
• a pinch of salt
• 130g arborio rice
• 20g butter
• 240g canned coconut milk

Stove-Top Method

1. In one saucepan gently warm the milk, cream, split vanilla pod, sugar and salt.
2. In a second large non stick pan melt the butter, add the rice and sauté for a minute or two.
3. Then, as if you are making a savoury risotto gradually ladle the milk mixture onto the rice whilst stirring with a wooden spoon. 
4. The rice won’t soak up the milk quickly like stock, but just ladle it in and allow it to gently simmer and thicken, discarding the vanilla pod.
5. Stir regularly for around 30 minutes until the rice is really soft and the milk has started to thicken.
6. Lastly, add the coconut milk, bring to the boil and simmer for 5 minutes.
7. Pour the pudding into a bowl and allow to cool or store in the fridge until you need it. 
8. It thickens a lot as it cools and is at it’s best cold or at room temperature.

Slow Cooker Method

1. Use the butter to grease the inside of the slow cooker bowl.
2. Add all the other ingredients and stir.
3. Cook on low for 5* hours, stirring occasionally

*or you can start it off on high for a bit like I’m doing today to shorten the process.

Mango Salsa

• A fresh mango (diced) or cubes from a can or carton
• Mint leaves
• Lime juice

Mix them together. Wait a bit. Eat.