Coconut Rice Pudding With Fresh Berries - cooking recipe

Ingredients

3 cups 2% milk
8.75 oz pudding rice
1 (13.5 oz) can coconut milk
1/3 cup granulated sugar + 1 tbsp
1 1/4 lb raspberries
2 tsp cornstarch, mixed with a little water to form a smooth paste
2 tsp honey, mixed with 2 tsp warm water
4 sprigs fresh mint, leaves picked
1/2 lb blueberries
6 tbsp desiccated coconut, toasted

Preparation

In a saucepan, bring milk and a pinch of salt to a boil. Add rice, stir and bring back to a boil. Cover and simmer over low heat for 25-30 mins. Add coconut milk and 1/3 cup sugar. Bring to a boil then simmer gently until milk is absorbed.
Meanwhile, puree 1 lb raspberries with remaining sugar in a blender. Strain into a saucepan. Bring to a boil, add cornstarch slurry then allow to cool.
To finish, combine honey, mint leaves, blueberries and remaining raspberries. Distribute rice pudding between serving bowls and top with berry mixture. Drizzle with raspberry compote and sprinkle with toasted coconut.