Tropical Summer Parfait - Layers of Coconut Rice Pudding and Mango Puree
One of the Spekko 7 Days 7 Ways campaign recipes, everyone fell in love with this parfait.
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1 cup Spekko Royal Umbrella Jasmine Rice, rinsed
1 cupwater
400 ml coconut milk
1/3 cup sugar
2 tsp vanilla essence or 1 tsp vanilla extract
Zest of 1 lime
2 cups fresh mango cut into blocks (you can use frozen, just allow to thaw completely first)
¼ cup coconut flakes, toasted
Sesame seeds, toasted
Fresh mint
Edible flowers
Mix the water, coconut milk, sugar and vanilla in a saucepan. Heat, but do not allow the mixture to boil. Pour in the rice and stir to combine. Simmer until almost all of the liquid has been absorbed - about 30 minutes.
Tip the rice pudding into a bowl, stir through the zest of a lime and put aside to come to room temperature.
For the mango puree, blend the mango until smooth.
Once cooled, divide the rice pudding between four bowls. Drizzle over the mango puree. Garnish with toasted coconut flakes, sesame seeds fresh mint and edible flowers.
Rice alternative - Spekko Saman White Rice (cooking time may need to just accordingly)
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