Coconut & Passion Fruit Filo Pudding30 mins
- Serves 12
- Prep: 10 mins
- Cook: 20 mins
- 1 pouch Tilda Steamed Coconut Basmati Rice
- 250ml Coconut milk
- 150ml Full fat milk
- 50ml Double cream
- 1 Vanilla pod
- 90g Fruit sugar
- 1 Roll re-made filo pastry
- 1 Egg, whisked
- 2 Passion fruit
Lightly grease a mini cupcake tin.
Cut filo sheets to approx. 8cm by 8cm square.
Dip each sheet into whisked egg, coating both sides.
Layer 3 squares in each hole.
Scrunch the corners in to create a crinkled circle edge.
Cook in the oven at 200c for 10 minutes.
Meanwhile pour coconut milk, milk and cream and bring to the boil in a large pan. Scrape vanilla seeds into the mix with a sharp knife.
Add sugar and Tilda Steamed Coconut Basmati to the pan and simmer for 20 minutes until the rice begins to soften further and the mix has thickened.
Spoon mixture into the filo cases and top with passion fruit (pineapple also works well).