Layered Sweet & Spicy Coconut Rice Pudding

Serves 4

Time 40 minutes

Ingredients

For the Coconut Makrut Biscuit Crumb

1 cup plain flour

1 cup desiccated coconut

2 makrut leaves, finely sliced

1 tsp baking powder

¼ tsp salt

125g butter, softened

½ cup caster sugar

1 egg

1 vanilla pod, seeds removed

For the rice pudding

1 cup coconut cream

1 egg

1 tbsp corn flour

Pinch of salt

1 vanilla pod, seeds removed

¼ cup caster sugar

1 x 250g microwave coconut rice pouch

1 mango, peeled and diced

½ pineapple, peeled and diced

¼ tsp chilli flakes

1 cup desiccated coconut

2 makrut leaves, finely sliced

Method

Preheat the oven to 180°C.

For the biscuit crumb, in a bowl, mix together the flour, coconut, makrut leaves, baking powder and salt. In a separate bowl, beat the butter and sugar together until creamy. Add the egg and vanilla. Mix in. Add dry ingredients and mix until combined.

Crumble mixture onto a lined baking tray and bake for 10-12 minutes or until the crumb is golden brown. Remove and allow to cool.

For the rice pudding, add all ingredients to a saucepan and mix well. Place on medium heat and cook whisking for a few minutes until the mixture thickens. Remove rice pudding to a bowl to cool. Pudding will thicken further as it cools.

Place diced mango and pineapple in a bowl. Add chilli flakes and stir to mix.

Heat a small frying pan over medium heat. Add coconut and cook stirring until coconut is toasted and lightly golden. Remove to a bowl.

To build, in 4 large glass tumblers or stemless wine glasses, divide the biscuit crumb in the bottom. Top with rice pudding, dried chilli fruit, toasted coconut and a sprinkle of sliced makrut leaves. Serve.