5 Ingredient Coconut Pudding 

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5 Ingredient Coconut Pudding 

These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings. 

Ingredients

• 80 grams of short grain rice (arborio rice), rinsed well and soaked for an hour if time permits
• 200 millilitres of coconut milk (half a can)
• 200 millilitres of water
• 2 tablespoons of natural sweetener (unrefined cane sugar, jaggery, sweet freedom fruit syrup etc.)
• Stick of cinnamon or pinch of cinnamon - optional

Method

1. Pour the coconut milk and water into a large pan, and bring to a gentle simmer. Add the sugar and let it dissolve into the liquid. Drain the rice and add to the pan along with the cinnamon stick (if using), mixing well, bring back to a simmer, then reduce heat and cook for 30-40 minutes until the rice is soft and plump (adding more milk and water as needed).
2. Add the ground cinnamon (if you didn’t use the stick) once cooked, and stir through. To serve add some sliced caramelised bananas, or a little date puree or fruit compote to add a little extra natural sweetness.