Mango and coconut rice pudding pops

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How to make Mango and coconut rice pudding pops

  • Yield : 12
  • Prep Time : 8:10
  • Cook Time : 0:35
  • Total Time : 8:45

Ingredients

  • 400ml can coconut cream, divided
  • 400ml can coconut milk, divided
  • 1/2 cup (100g) medium-grain rice
  • 1 cup (220g) caster sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt flakes
  • 1 large ripe mango, peeled, pitted, diced (about 1 1/2 cups)
  • 2 limes, zested

Method

  • Step 1 In a large saucepan over medium heat, whisk 1 cup (250ml) coconut cream and 1 cup (250ml) coconut milk until smooth. Stir in the rice and bring mixture to a simmer. Reduce heat to low and simmer, stirring often, for 10-15 mins or until rice has absorbed most of the liquid.
  • Step 2 Stir in remaining coconut cream and coconut milk, sugar, vanilla, salt and 1 cup (250ml) water. Bring to a simmer. Simmer, stirring often, for 15-20 mins or until mixture has thickened and rice is tender. Set aside to cool slightly.
  • Step 3 Fold mango and lime zest through rice pudding mixture. Spoon into twelve 1/3-cup (80ml) iceblock moulds, stirring slightly to remove any air bubbles. Insert iceblock sticks into moulds and freeze for at least 8 hours or until frozen solid.
  • Step 4 Run the iceblock moulds under warm water to release the pops and serve immediately.

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