FOOD & DRINK

Vegan pud’

Coconut rice pudding with papaya and lime

INGREDIENTS

70g short grain pudding rice 2 tbsp light brown soft sugar 400ml can reduced fat coconut milk 200ml unsweetened coconut drink (such as Rude Health) 1 Waitrose Perfectly Ripe Large Solo Papaya, peeled, deseeded and sliced ½ unwaxed lime, zest and juice

COCONUT TOPPING

10g desiccated coconut 1 tsp light brown soft sugar

Preparation time: 10 minutes plus standing Cooking time: 25 minutes Serves: 4

METHOD

1. Preheat the oven to 180°C, gas mark 4. Put the rice, 2 tbsp sugar, coconut milk and coconut drink in a large saucepan. Bring to the boil, then lower the heat and simmer for about 20 minutes until the rice is soft and coated in a silky coconut sauce. Add a splash more coconut drink to loosen if necessary. Cover and set aside off the heat for 10 minutes.

2. For the coconut topping, toss together the desiccated coconut and sugar, then spread out on a small baking tray. Bake for 4-5 minutes until golden. Meanwhile, toss the papaya with the lime zest and juice. 3. Divide the pudding between bowls. Top with the papaya and scattered toasted coconut. Serve immediately.

COOK’S TIP

For a stronger cocount flavour, swap the brown sugar for coconut sugar.