Coconut Rice Pudding With Tropical Fruit Compote

• 1/2 cup semi-skimmed milk
• 6 3/4 tablespoons coconut milk unsweetened
• 4 5/16 tablespoons rice pudding
• 1 cup pineapple juice
• 1/4 pineapple small, peeled, stalk removed, diced
• 1/2 mango large, peeled, stoned, finely chopped
• 1/2 papaya large, peeled, deseeded, finely chopped
• 1 teaspoon cornflour
• 2 tablespoons desiccated coconut
• 3 tablespoons sugar
• lemon balm leaves Chopped, to decorate

1. For the rice pudding: In a saucepan, bring the milk, coconut milk and a pinch of salt to a boil. Stir in the rice and simmer for 30 mins, stirring occasionally.
2. For the fruit compote: In a separate saucepan, bring 1 cup pineapple juice to a boil. Stir in the pineapple, mango and papaya and bring to a boil again. Mix the cornstarch with 2 tbsp pineapple juice until smooth and stir into the fruit compote. Simmer for 1 min, remove from the heat and allow to cool.
3. To finish: Stir the dried coconut and sugar into the rice. Divide the compote between 4 dessert glasses and spoon in the rice. Decorate with lemon balm or mint.

semiskimmed milk, coconut milk, rice pudding, pineapple juice, pineapple, mango, papaya large, cornflour, coconut, sugar, lemon balm

Taken from www.yummly.com/recipe/Coconut-Rice-Pudding-with-Tropical-Fruit-Compote-1411368 (may not work)