Rice for dessert? This creamy coconut rice with maple rum glazed pineapple will convert even the most stubborn rice pudding skeptics.
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Serves
6
Pineapple
Maple Syrup
Spiced Rum
Cooked Sticky Rice
Coconut Flakes
Lime
FOR THE COCONUT SAUCE:
Full-Fat Coconut Milk
Vanilla Bean Paste
Cinnamon Stick
Sea Salt
Caster Sugar
Cornflour
Serves
6
Pineapple
Maple Syrup
Spiced Rum
Cooked Sticky Rice
Coconut Flakes
Lime
FOR THE COCONUT SAUCE:
Full-Fat Coconut Milk
Vanilla Bean Paste
Cinnamon Stick
Sea Salt
Caster Sugar
Cornflour
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Step 1.
Heat the grill to high. Get the coconut flakes on a baking tray and place under the grill for 1-3 mins until golden and toasted. Transfer to a bowl and set aside.
Step 2.
Trim and slice the pineapple into 2cm chunks. Add to the baking tray, spreading them out evenly. Place under the grill and cook until starting to char on both sides, flipping halfway through.
Step 3.
Meanwhile, mix the maple and rum together in a small bowl. Once the pineapple has charred, transfer it to a plate, drizzle over the maple mixture and toss. Return to the baking tray and pop under the grill for 1 min until bubbling.
Step 4.
Pour the coconut milk into a saucepan with the vanilla, cinnamon stick, salt and sugar. Mix the cornflour with a splash of water and pour into the coconut milk mixture. Place on a medium heat and whisk until it starts to bubble. Taste and add more sugar, if needed.
Step 5.
Meanwhile, reheat the cooked rice.
Step 6.
Share the rice between bowls, ladle in the coconut sauce and top with the pineapple. Scatter over the coconut flakes and some lime zest.
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