Coconut Rice Pudding Recipe
Servings: 6
Ingredients
- 50 gm Pudding rice, (2oz)
- 50 gm Sugar, (2oz)
- 600 ml Coconut lowfat milk, (1 pint)
- 75 gm Ready to eat dry pineapple pcs, (3oz)
- 15 gm Dairy free margarine, ( 1/2oz)
- 1/2 tsp Cinnamon
Directions
- Preheat the oven to 160 C, 325 F, Gas Mark 3.
- Wash the rice. Place the rice into a saucepan with the sugar and coconut lowfat milk, bring to the boil and simmer for 5 min. Stir in the pineapple pcs.
- Pour the mix into 1. 2 litre (2 pint) ovenproof dish. Dot with the margarine and sprinkle over the cinnamon. Bake in the centre of the oven for 1-1 1/2 hrs.
- NOTES : A delicious fruity rice pudding.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 81 | 48% |
| Total Fat 9.42g | 12% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 37mg | 2% |
| Potassium 87mg | 2% |
| Total Carbs 21.3g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 14.82g | 10% |
| Protein 1.33g | 2% |
