Mango, lime and coconut rice pudding
prep: 5-10 minutes
cook: 2 hours
serving: 5
Nutrition Facts
each serving
KCal
184
Carbs
31.2g
fiber
4.2g
Protein
2.8g
Fat
4.3g
Saturates
2.4g
Sugars
14.8g
Salt
0.17g
Fruit/Veg Portion
1
Ingredients
all 9 types- 1 cal oil spray
- 100g dried pudding rice
- 2tbsp sweetener
- 650ml unsweetened fortified almond milk
- 1tsp vanilla extract
- Finely grated rind and juice of 1 lime
- 3 cardamom pods, lightly crushed
- 2 medium-size, ripe mangoes, peeled and thinly sliced
- 20g toasted unsweetened desiccated coconut
Directions
3 steps in totalStep 1
Preheat oven to 150°C/gas 2. Lightly spray a medium-sized ovenproof pudding dish with low-calorie cooking spray.
Step 2
Place the pudding rice into a sieve and rinse under cold running water. Drain and tip into the ovenproof dish. Stir in the sweetener, almond milk, vanilla extract, lime juice and cardamom. Bake for 50 mins.
Step 3
Stir well and bake for a further 1 hr. Arrange the mango slices over the top, sprinkle with the desiccated coconut and pop back into the oven for 10 mins. Scatter over the lime zest and serve immediately.
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