Fragrant rice pudding with coconut caramel and tropical fruit

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1 cup Spekko Long Grain Parboiled Rice
2 tins of coconut milk
1 cinnamon stick
1 star anise
1/4 tsp vanilla essence
1/4 cup brown sugar

Coconut caramel
1 cup coconut sugar paste
1 cup coconut cream
1/4 teaspoon sea salt
1-2 teaspoons vanilla extract

Garnish
Toasted coconut flakes
Grilled pineapple
Mango
Granadilla
Cinnamon stick
Star anise

Coconut Rice

Cook the Spekko Long Grain Parboiled Rice according to instructions on the packet
Place the coconut milk, cinnamon stick and star anise in a small pot on medium heat. Let bubble for one minute, then reduce heat to low and let simmer for 5 minutes to infuse the coconut milk with the aromatics
Using a spoon, remove the cinnamon & star anise.
Add the sugar and vanilla extract and stir until combined.
Next, add 1 1/2 cups of the cooked rice and let simmer on medium-low heat for 10 minutes until the rice becomes nice and creamy.

Coconut Caramel

Place coconut sugar paste, coconut cream, and salt in a small sauce pan. Heat slowly while stirring to dissolve the coconut sugar.
Once mixture is boiling, reduce to a simmer. Simmer for 10-15 minutes. The sauce will thicken further as it cools.
To test the consistency, I take the saucepan off the heat, spread a little sauce on a saucer (or similar) and place in the freezer for a few minutes. If the caramel doesn’t thicken (enough), I simmer the sauce for a little longer.
Stir vanilla extract into finished caramel sauce. Fill into an airtight container.
The coconut caramel sauce may harden as it cools. To make it pourable or dippable again, warm it a little in a water bath or in the microwave.