Orange, Coconut rice pudding with caramelised pineapple and raspberry coulis Butter Pudding rice Desiccated coconut

Caster sugar Full fat milk Coconut milk Whipping cream Vanilla pod Orange zest
For the carmelized pineapple

50g 200g 50g 125g 300ml 300ml 500ml 1 1-2 1 2 75g 55g 600g 1-2 100g

Pineapple Lime juice brown sugar Butter

For the raspberry coulis

Frozen raspberries Lemon juice Icing sugar

Method

1. For the rice pudding, melt the butter in a saucepan until foaming and fry the rice and desiccated coconut for one minute. 2. Add 50g of the caster sugar, all of the coconut milk, 200ml of the full fat milk, the double cream and vanilla pod and bring the mixture to the boil. 3. Reduce the heat to a simmer and cook for 30-40 minutes until tender and all the liquid is absorbed. 4. Return the rice to a saucepan, add the remaining milk and slowly bring to the boil. 5. Spoon the mixture into a baking dish, sprinkle over the remaining sugar and caramelise with a cooks torch or under a hot grill. 6. Meanwhile, for the caramelised pineapple, prepare the pineapple by removing the skin and core and slicing thinly. 7. Heat a frying pan until hot, add the pineapple and cook for 1-2 minutes on each side. Add the Lime juice, sugar and butter and cook for a further 1-2 minutes, or until the sauce is bubbling and thickened. 8. To make the raspberry coulis, place the raspberries in a saucepan and add the lemon juice. Mash gently with a folk or potato masher and sift in the icing sugar, stirring until dissolved. When the raspberries are heated and just simmering, Pushing the juice and pulp through a small holed sieve with a spatula or ladle. Taste, adding more sugar if desired, although the coulis should be tart. 9. To serve, spoon some pineapple slices onto serving plates, spoon the rice pudding alongside and finish with a drizzle of the pineapple caramel and a serving of raspberry coulis.