Coconut Rice Pudding With Fresh Berries

1. 1

   In a saucepan, bring milk and a pinch of salt to a boil. Add rice, stir and bring back to a boil. Cover and simmer over low heat for 25-30 mins. Add coconut milk and 1/3 cup sugar. Bring to a boil then simmer gently until milk is absorbed.

2. 2

   Meanwhile, puree 1 lb raspberries with remaining sugar in a blender. Strain into a saucepan. Bring to a boil, add cornstarch slurry then allow to cool.

3. 3

   To finish, combine honey, mint leaves, blueberries and remaining raspberries. Distribute rice pudding between serving bowls and top with berry mixture. Drizzle with raspberry compote and sprinkle with toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.