Making desserts on a weeknight doesn’t have to be complicated – this creamy pud only takes five minutes.
Ingredients
- 2 x 500g tubs fresh rice pudding (we like Rachel’s Organic Divine Rice)
- 75g dried ready-to-eat mango, sliced
- 3 tbsp desiccated coconut
- A fresh grating of nutmeg
- Sprinkling of shredded coconut
- Extra sliced, dried ready-to-eat mango
- Coconut cream, to taste
Method
- 1. Spoon the rice pudding into a bowl and mix in 75g mango, 3 tbsp desiccated coconut and a fresh grating of nutmeg. Cover with cling film and cook in the microwave for 2 minutes on full power.
- 2. Divide between 4 cups or bowls, sprinkle with shredded coconut and more sliced dried ready-to-eat mango. Drizzle each pudding with coconut cream, to taste.
Chef's tip
Rice pudding is really versatile, so you can get creative with flavours. We also love golden syrup with dried ready-to-eat figs and pistachios.