Coconut Milk Rice Pudding with Mango Sauce

A great Sunday pudding in a cow’s milk-free house like mine. I have used Xylitol to keep the sugar content low especially as I’ve used white rice. I needed to get a caramel flavour in the sauce so I used coconut sugar which is very like brown sugar. 

For the pudding - serves 4

In a pan place 100g pudding rice (or as I did use risotto rice), 2 cans of coconut milk and 50g Xylitol. Bring to the boil and simmer for a few minutes. Add 1/2 tsp vanilla powder and transfer to a baking dish. Bake at 120 degrees for 2 and 1/2 hours. 

Make the sauce 20 minutes before the rice pudding is done by placing 3 tbsp butter or coconut butter and 3 tbsp coconut sugar in a pan and simmer to make a caramel. About 5 minutes. Add 300g approx of Mango and 2tbsp water. Simmer for 10 mins then blend with a stick blender. Keep warm to serve with the rice pudding.