Portions for 2 ramekins

INGREDIENTS

• 300ml Almond milk
• 1 bay leaf
• ¼ of a whole nutmeg, for grating
• ½  lime, zest and Juice
• 1 tablespoons runny honey/maple syrup
• 68g pudding rice
• 1.5 heaped teaspoons desiccated coconut
• 125g frozen mango

METHOD

• Toast the desiccated coconut in a medium frying pan on a medium heat for 1 minute, or until golden brown, tossing regularly, then remove to a bowl.
• Pour the milk into a medium saucepan on a medium heat. Add the bay leaf, finely grate in the nutmeg and lime zest, and stir in the maple syrup/honey.
• Tip in the rice and simmer for 25 minutes, or until thick and creamy, stirring occasionally.
• Place the mango in the frying pan with the 1/5 tbsp honey and a big splash of water. Bring to the boil and cook for 5 to 10 minutes, or until the fruit is soft and starting to caramelise, stirring occasionally. Remove from the heat, roughly mash with a potato masher and squeeze in the lime juice.
• Divide the rice pudding between bowls, discarding the bay, then dot over the mango. Scatter over the toasted coconut