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Photo of Coconut cinnamon rice pudding by WW

Coconut cinnamon rice pudding

6
6
6
SmartPoints® value per serving
Total Time
1 hr
Prep
10 min
Cook
50 min
Serves
6
Difficulty
Easy
For a tropical twist on a British classic, add some coconut. Toasting the flakes brings a comforting, biscuity note that works brilliantly with the cinnamon.

Ingredients

Holland & Barrett Coconut Flakes

20 g

Arborio rice, dry

100 g

Skimmed Milk

1000 ml

Granulated sugar

20 g

Orange(s)

½ zest(s) of 1

Ground Cinnamon

1 teaspoons, level, 1/4 tsp plus extra to serve

Ground Nutmeg

⅛ teaspoons, level

Vanilla Extract

2 teaspoons, level

Instructions

  1. Preheat the oven to 160°C, fan 140°C, gas mark 4. Put the coconut flakes on a foil-lined baking sheet and bake for 4-6 minutes or until golden, then remove from the oven and set aside to cool slightly. Finely chop half the coconut flakes, reserving the rest for serving, and add to a large pan.
  2. Add the rice, milk, sugar, zest, cinnamon, nutmeg and vanilla extract to the pan, and stir to combine. Bring the mixture to a gentle simmer over a very low heat, stirring so it doesn’t stick to the base of the pan.
  3. Simmer for 40-45 minutes, stirring occasionally at the beginning and more often as the rice swells, until the rice is tender and the consistency is creamy.
  4. Divide the rice pudding between 6 small dessert dishes or glasses, scatter over the reserved toasted coconut flakes and dust with the extra cinnamon. Serve warm or chilled.

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