Coconut & Passion Fruit Filo Pudding

Name: Coconut & Passion Fruit Filo Pudding
Cook time: 30 min
Total time: 30 min
Yield: Serves 12
Ingredients: 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

Indulge in this tropical Coconut & Passion Fruit Filo Pudding. Layers of crisp filo pastry, creamy coconut rice, and tangy passion fruit come together for a light yet decadent dessert that’s bursting with sunshine flavour.

16 - 30 Minutes
Medium
Serves 12

This recipe uses:

Coconut Basmati Rice

Where to buy

Ingredients

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

How to make Coconut & Passion Fruit Filo Pudding

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).