Baked coconut and mango rice pots

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How to make Baked coconut and mango rice pots

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 1:10
  • Total Time : 1:20

Ingredients

  • 270ml can coconut milk
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons caster sugar
  • 1 teaspoon vanilla essence
  • 1/3 cup white medium-grain rice, washed
  • 1 cup water
  • 3/4 cup brown sugar
  • 1 mango, peeled
  • 2 tablespoons shredded fresh coconut or dried coconut, toasted, plus extra to serve

Method

  • Step 1 Preheat oven to 160°C or 140°C fan. Grease four 1-cup ramekins. Whisk coconut milk, milk, eggs, caster sugar and vanilla in a jug. Place 1 tablespoon of rice in each ramekin. Divide the egg mixture among ramekins. Place in a baking dish. Add enough boiling water to the dish to come halfway up the side of ramekins. Cover with foil. Bake for 1 hr. Remove foil. Bake for 10 mins.
  • Step 2 Meanwhile, stir water and brown sugar in a saucepan over low heat until sugar dissolves. Increase heat to medium. Simmer for 5 mins or until syrupy.
  • Step 3 Roughly chop 1 mango and blend in a blender until puréed. Drizzle mango puree over each pudding and top with a drizzle of syrup. Scatter over a little coconut. Serve warm or at room temperature with extra coconut.

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