Tropical coconut rice pudding

☀️🌴🥥 Your granny was onto something with rice pudding—but private chef Megan-Kate Swan is taking it to the tropics.  
Easy to make for meal prep, impossible to resist. Try it and taste the nostalgia… with a summery upgrade🍍🥭💛

Easy 
Serves: 4 
Preparation time: 10 minutes 
Cooking time: 25 minutes

SHOP THE RECIPE

Ingredients:

  • 90g  Woolworths risotto rice
  • 11/2 cups coconut milk (full-fat or light)
  • 1 cup   water
  • 2   T  honey or maple syrup
  • 1  t  vanilla extract
  • 1 T   chia seeds
  • sea salt, a pinch

For the toppings:

  • 1/2 cup pineapple, diced
  • 1 mango, peeled and diced (optional)
  • 1 T fresh basil, chopped
  • 1 lime, zested and juiced
  • 2 T Woolworths toasted coconut flakes, to garnish (optional)
     

Cooking instructions:

  1. Toast the rice in a medium saucepan, then add the coconut milk, water, honey or maple syrup, vanilla extract, chia seeds and salt. Bring to a simmer over a medium heat. Stir occasionally to prevent sticking and cook for 20–25 minutes, or until the rice is tender. The mixture should have thickened to a creamy consistency and the chia seeds should have expanded.  If the pudding gets too thick, add a bit more coconut milk or water to reach the desired consistency. Taste and adjust the sweetness if necessary.
  2. Remove the rice pudding from the heat, allow to cool slightly, then transfer to serving bowls. Chill for at least an hour to allow it to thicken further.
  3. Just before serving, add the toppings. Drizzle with a little fresh lime juice and finish with toasted coconut flakes if using.