Coconut rice pudding with mango and limes

Ready in 30 mins

Serves 4

200ml reduced-fat coconut milk

450ml skimmed milk

2 level tbsp sweetener granules

100g dried short-grain or pudding rice 2 ripe mangoes, peeled, stoned and diced (or 300g prepared mango) Finely grated zest and juice of 1 lime

1 Put the coconut milk, milk, sweetener and rice into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 25-30 mins, or until the rice is tender and the mixture is thick and creamy, stirring regularly to make sure it doesn’t form a skin and isn’t catching on the pan. Remove from the heat, cover the pan and leave to stand for 10 mins. 2 Meanwhile, mix the mango with the lime juice.

3 Divide the rice pudding between four bowls and top with the mango and lime zest – it’s delicious served either warm or cold.