You could also add other tropical fruits to the mix - papaya and pineapple would work well. The rice pudding is beautiful on its own, too, topped with the fruit and a squeeze of lime. Start this recipe a day ahead to give the flavours time to develop.
- Juice and finely grated rind of 2 limes, plus extra cheeks, to serve
- To taste: white or golden rum
- 300 gm double cream
- 80 ml (½ cup) thick coconut cream
- 6 mangoes, peeled and thickly sliced, and shaved coconut, to serve
Coconut rice pudding
- 1.2 litres coconut cream
- 500 ml (2 cups) milk
- 280 gm (1½ cups) jasmine rice
- 50 gm each caster sugar and coconut sugar
- Scraped seeds of 1 vanilla bean
- 1 pandan leaf, knotted (optional; see note)
- 3 mangoes, peeled and coarsely chopped
- 220 gm (1 cup) caster sugar
- 70 ml lime juice
- 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- 120 gm plain flour
- 1½ tsp baking powder
- 30 gm shredded coconut or moist coconut flakes
- Finely grated rind of 2 limes
- 2 eggwhites
- 110 gm (½ cup) caster sugar
- 80 gm softened butter
- 90 ml coconut cream
- 1For rice pudding, stir 800ml coconut cream, milk, rice, sugars, vanilla seeds, pandan leaf and a pinch of salt in a saucepan over medium heat until sugar dissolves. Bring to a simmer and cook until rice is tender and most of the liquid is absorbed, stirring occasionally at first, then continuously as rice starts to thicken (30-35 minutes). Discard pandan, cool rice to room temperature, then stir in remaining coconut cream, transfer to a 2.5-litre serving bowl and refrigerate until chilled (2-3 hours).
- 2For jelly, stir mango, sugar and 750ml water in a large saucepan over medium-high heat until sugar dissolves, then simmer until mango is pulpy (5-6 minutes). Remove from heat, pulse with a handheld blender until puréed, stir in lime juice, then strain through a sieve (don't press on solids). Return 1 cup of mango liquid to pan, squeeze excess water from gelatine, add to pan and stir to dissolve. Add gelatine mixture to remaining mango liquid, stir to combine, cool to room temperature, then pour jelly over rice pudding about 1cm-2cm deep and refrigerate to set (3-4 hours). Can be refrigerated for up to a day covered loosely with plastic wrap.
- 3For coconut cake, preheat oven to 180C and line a 22cm cake tin with baking paper. Sieve flour and baking powder into a bowl, then stir in coconut, lime rind and a good pinch of salt. Whisk eggwhites and sugar in an electric mixer to soft peaks (6-7 minutes), then whisk in butter a little at a time until incorporated. Fold in flour mixture, then fold in coconut cream, transfer to prepared cake tin, smooth top and bake until golden brown and centre springs back when lightly pressed (20-25 minutes). Turn out onto a wire rack to cool. Cake will keep stored in an airtight container for up to 2 days.
- 4Coarsely crumble coconut cake and scatter over mango jelly, then drizzle with lime juice and rum to taste. Whisk cream and coconut cream to soft peaks, spoon onto cake, top with mango, lime rind and shaved coconut and serve with lime cheeks.
Note Pandan leaves are available from Asian supermarkets.