Coconut Rice Pudding accessorized with summer berries….adulterated from Alice Temperley’s recipe in US ELLE .
This is a fabulously delicious dessert which should be made the night before. Which means it’s just ideal for a casual summer dinner party. It’s a bit like a sweet risotto for dessert. Oh and it looks lovely as well.
You need for 8 hungry beach babes, 4 starving surfers or 24 models.
4 cups coconut milk
1 cup milk
1 cup caster sugar
2 cups rice Arborio rice ( or any short grain rice)
1 cup desiccated coconut (The chunky coconut from the organic shop is good too but slice it up a little)
2 cups berries or summer fruit for serving
- Slip into chic de la chic Pucci caftan.
- Slide into your bejeweled Prada thongs.
- Pour a gin and tonic.
- Sip and relax. Repeat.
- Put all the ingredients except a half cup of desiccated coconut into a saucepan.
- Mix it up and bring to the Boil.
- Turn it down to a simmer.
- But keep stirring because it’s like risotto and you need to release all the starch to get the creaminess.
- Just think of the calories you will burn with all that wrist action.
- It should be ready after about 20 minutes of stirring.
- It’s should now be creamy and very risotto like and gooey. Yum.
- Now pour into a chic dish or a mould.
- Pop in the fridge to sit overnight so that it really sets.
- When you want to serve it you can turn it upside down on a plate: it should just plop out. Just like your muffin top.
- If not and it spreads like your stomach, then you can make it look pretty by patting it into a mould of creamy goo. Unfortunately you can’t do that to your muffin top.
- Now sprinkle with the leftover desiccated coconut and accessorise with any chic red berries.
- Divine!
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