2 x (270ml) cans coconut milk
1-2 cup short-grain white rice
1 tsp vanilla extract
1 tbsp natural sweetener
1 pinch salt
1 star anise
1 small fresh pineapple, skin and core removed, cubed
3 banana, mashed
1 sprig mint
In a medium saucepan heat coconut milk until boiling with a pinch of salt. Add rice and reduce to a simmer.
Add vanilla extract, sugar, star anise and salt. Then add banana and pineapple, reserving some to garnish, and stir through.
Stir occasionally and let it simmer on low heat for about 30 minutes until it has a creamy consistency. Cover the pot with a lid.
Serve with diced pineapple chunks and fresh banana.