RecipeCoconut Rice Pudding 100g pudding rice 450ml coconut milk – 1 tin 150ml whipping cream 25g honey 25g castor sugar 1 teaspoon vanilla extract Rinse the rice pudding for a minute in a sieve under cold running water. Place the pudding rice in a pan with the coconut milk, cream, honey, sugar and vanilla and gently simmer for about half an hour or until rice is cooked through. Poached and caramelized pineapple 1 pineapple 350ml pineapple juice 25g brown sugar Peel the pineapple and remove the “eyes”. Quarter, remove the core and cut the pineapple into 3cm slices. Place in the pineapple juice and gently simmer until the pineapple is just done. Remove pineapple and add the sugar to the liquid. Boil until thick and syrupy and return the pineapple to the liquid and mix well. Candied puffed rice 50g castor sugar 2 teaspoons water 30g rice crispies 10g desiccated coconut Heat the sugar and water over high heat in a pan until the sugar turns to a golden caramel liquid – don’t stir. Remove from heat and mix in the crispies and coconut. Turn onto a sheet of parchment and cool.Spoon the rice pudding into bowls, top with some pineapple ( any leftover will keep in the fridge for a week) and scatter over some of the candied puffed rice.

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