Serves 2 (Ramekins)

Ingredients

• 300ml can coconut milk (or 50g coconut block and make up to 300ml) – may need to add more water whilst cooking
• 1 Unwaxed Limes, pared zest of 1, grated zest of 1, juice of 1
• 15g coconut sugar
• 1 star anise
• 1 cinnamon stick
• 70g short grain pudding rice
• 20g desiccated Coconut, toasted

Method

• Toast the desiccated coconut, then remove and set aside
• Heat the coconut milk in a pan along with the pared lime zest, sugar, a pinch of salt, the star anise, cinnamon on a medium-low heat and bring to a gentle simmer before turning the heat down to low to keep warm.
• Add the rice to the milky liquid and gently simmer, covered for 25-30 minutes, stirring often, until all the liquid has been used and the rice is tender with a loose texture – you may need to add additional water. Add most of the grated lime zest and the juice. Spoon into warm bowls, and top with the toasted desiccated coconut and remaining grated lime zest.