Coconut rice pudding

This delicious recipe can be served hot or cold. If fresh mangoes are not available, use canned slices.

• Preparation: 5 mins
• Cooking: 25 mins
• Serves: 6

What you need:

• 600ml Oatly Enriched or Organic oat drink
• 250g carton Oatly Organic Alternative to Cream
• 150g pudding rice or Arborio rice
• 25g desiccated coconut
• 1/2 tsp vanilla extract
• 50g sugar
• 1 small fresh mango, peeled, sliced or diced

What you do:

1. Pour the Oatly into a large pan, add the creamed coconut into the pan and bring to simmer. Reduce the heat and add the rice, desiccated coconut, stirring from time to time, simmer uncovered for 25-30 minutes or until the rice is cooked .
2. Remove from the heat and stir in the vanilla and sugar. Spoon into dishes and top with sliced or diced mango. Scatter over toasted coconut if liked.

Cook's tip:

Variation: To serve cold - allow to cool then stir in 4-6 tbsp Oatly oat drink. Spoon into small dishes and chill. Top with mango just before serving. Cold rice pudding will keep for two days in the fridge.

Nutritional information per serving:

270kcals

4g protein

10g fat (of which 4g saturated)

41.5g carbohydrate (of which 17g sugars)

2g fibre

0.17g salt

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