Date posted: 26/02/2019

Tilda coconut rice pudding

  • Serves 4
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Rice pudding
Tilda arborio rice 100g
Almond milk 300ml
Coconut milk 300ml
Palm sugar 60g
Mango sorbet
Mango 500g
Water 110ml
Caster sugar 90g
Glucose powder 15g
Caster sugar 200g
Glucose 70g
Water 2 tbsps
Bicarbonate of soda 10g
Pistachio crumble
Everyday Favourites plain flour 120g
Everyday Favourites roasted & salted pistachio nuts 60g
Caster sugar 100g
Brown sugar 3 tbsps
Vegetarian butter 110g
Lemon verbena
Snap dragon flowers


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  Rice pudding
  1. Put all the ingredients into a medium sized saucepan and bring to a boil, then turn to a low heat and cook covered for 20-25 minutes
Mango sorbet
  1. Dice 100g of mango and reserve for the finished dish
  2. Bring the water, sugar and glucose to a boil, then allow to cool before blitzing with remainder of the mango and churning in an ice cream machine
  1. Mix the caster sugar, glucose and water and heat until it reaches 150˚C
  2. Whisk in the bicarbonate of soda, pour into a tray and allow to cool
Pistachio crumble
  1. Blitz all of the ingredients to form a dough, then roll out and freeze
  2. Blitz the frozen dough to form crumbs, then cook as discs at 160˚C for approximately 5 minutes or until golden brown
To serve
  1. Place the diced mango in the bottom of a bowl, top with the rice pudding and then finish with the honeycomb, crumble, sorbet and herbs
  2. Garnish with the lemon verbena, snap dragon flowers and coriander
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