Baked coconut and mango rice pots

Baked coconut and mango rice pots


Impress your friends at your next dinner party with these yummy baked coconut and mango rice pots.

The ingredient of Baked coconut and mango rice pots

  1. 270ml can coconut milk
  2. 1 cup milk
  3. 2 eggs
  4. 2 tablespoons caster sugar
  5. 1 teaspoon vanilla essence
  6. 1/3 cup white medium-grain rice, washed
  7. 1 cup water
  8. 3/4 cup brown sugar
  9. 1 mango, peeled
  10. 2 tablespoons shredded fresh coconut or dried coconut, toasted, plus extra to serve

The instruction how to make Baked coconut and mango rice pots

  1. Preheat oven to 160u00b0C or 140u00b0C fan. Grease four 1-cup ramekins. Whisk coconut milk, milk, eggs, caster sugar and vanilla in a jug. Place 1 tablespoon of rice in each ramekin. Divide the egg mixture among ramekins. Place in a baking dish. Add enough boiling water to the dish to come halfway up the side of ramekins. Cover with foil. Bake for 1 hr. Remove foil. Bake for 10 mins.
  2. Meanwhile, stir water and brown sugar in a saucepan over low heat until sugar dissolves. Increase heat to medium. Simmer for 5 mins or until syrupy.
  3. Roughly chop 1 mango and blend in a blender until puru00e9ed. Drizzle mango puree over each pudding and top with a drizzle of syrup. Scatter over a little coconut. Serve warm or at room temperature with extra coconut.

Nutritions of Baked coconut and mango rice pots

calories: 458.88 calories
calories: 20.9 grams fat
calories: 16.7 grams saturated fat
calories: 63.7 grams carbohydrates
calories: 47.2 grams sugar
calories: 7.8 grams protein
calories: 87 milligrams cholesterol
calories: 81 milligrams sodium
calories: NutritionInformation

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