BerryWorld Blueberry and Coconut Rice Pudding

Blueberries bursting into the creamy rice and coconut make this a luxurious pudding that could be served for a special occasion or just when you need cheering up after a long day.

Serves: 4

Prep time: 10 minutes

Cooking time: 40 minutes

You’ll need:

•       200g pudding rice

•       1 x400ml can reduced fat coconut milk

•       500ml almond or oat milk

•       80g caster sugar

•       250g blueberries

•       50g desiccated or shaved fresh coconut

What to do:

1.     Place the rice, coconut milk and almond milk into a large saucepan, add the caster sugar. Cook gently for approx 20 mins, stirring occasionally to stop the rice catching on the bottom of the pan.

2.     Add the blueberries and cook for a further 10 mins until the blueberries have softened but still hold their shape and the rice is cooked through.

3.     Toast the coconut until golden.

4.     Serve the rice pudding warm in heatproof glasses or bowls with a little of the toasted coconut stirred in and the rest sprinkled on top.

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