Charity Chomp: A rice pudding you'll go coco-nuts for

Friday 10 February 2023

This berrylicious BSK recipe is one to go coco-nuts over.

This week's Charity Chomp is brought to you by Beresford Street Kitchen, which helps people with learning disabilities into paid employment in its café network.

(Serves two to four)

Coconut Rice Pudding with mixed berry fruit compote

Ingredients

• 100g of pudding rice

• One can of coconut milk 

• ½ can of water, use the coconut milk can

•  One packet of desiccated coconut 

• One packet of mixed berries such as strawberries, blueberries or blackberries 

• Jar of jam, whatever you have in your cupboard

Method

1. Heat oven to 180c.

2.  Spread the rice in the bottom of an oven proof dish. 

3.  Pour over the coconut milk and water. 

4.  Cover with tinfoil, put in the oven and bake for 1 hour, stirring half way through. 

5.  While the rice pudding is cooking, heat a small pan over a medium heat, add the berries, two teaspoons of jam and twp tablespoons of water. Stir gently until the berries soften slightly and the sauce thickens. Set aside to cool. 

6.  When the rice pudding is cooked, remove the tinfoil, add three tablespoons of desiccated coconut and mix well. 

7.  Serve the rice pudding in bowls and spoon over fruit compote. 

8.  Sprinkle on more desiccated coconut and serve

DONATE... 

Remember, there's one key rule with Charity Chomp... if you think it's delicious, donate!

Click HERE to give a 'tip' to BSK.

...And why not treat yourself a copy of BSK's recipe book? 'Cooking with a Conscience' is available here.

This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend - and week ahead - in the right way. Sign up now here.