Blueberry & Coconut Rice Pudding

Blueberries bursting into the creamy rice and coconut make this a luxurious rice pudding that could be served for a special occasion or just when you need cheering up after a long day.

• Place the rice, coconut milk and milk into a large saucepan, add the caster sugar. Cook gently for approx 20 mins, stirring occasionally to stop the rice catching on the bottom of the pan.
• Add the blueberries and cook for a further 10 mins until the blueberries have softened but still hold their shape and the rice is cooked through.
• Toast the coconut until golden.
• Serve the rice pudding warm in heatproof glasses or bowls with a little of the toasted coconut stirred in and the rest sprinkled on top.

Cook tip: to make vegan, replace semi-skimmed milk with 500ml almond or oat milk