Baked Coconut And Mango Rice Pots

Impress your friends at your next dinner party when these yummy baked coconut and mango rice pots.

The ingredient of Baked Coconut And Mango Rice Pots

• 270ml can coconut milk
• 1 cup milk
• 2 eggs
• 2 tbsp caster sugar
• 1 tsp vanilla essence
• 1 3 cup white medium grain rice washed
• 1 cup water
• 3 4 cup brown sugar
• 1 mango peeled
• 2 tbsp shredded well ventilated light coconut or dried coconut toasted improvement additional supplementary to advance

The Instruction of baked coconut and mango rice pots

• preheat oven to 160u00b0c or 140u00b0c fan grease four 1 cup ramekins stir up opinion coconut milk milk eggs caster sugar and vanilla in a jug place 1 tablespoon of rice in each ramekin divide the egg blend in the course of ramekins place in a baking dish ensue satisfactory boiling water to the dish to come halfway taking place in the works the side of ramekins cover in the same way as foil bake for 1 hr cut off surgically remove foil bake for 10 mins
• meanwhile move around water and brown sugar in a saucepan higher than low heat until sugar dissolves addition heat to medium simmer for 5 mins or until syrupy
• nearly chop 1 mango and fusion in a blender until puru00e9ed drizzle mango puree beyond each pudding and summit zenith in imitation of a drizzle of syrup scatter exceeding a little coconut help indulgent or at room temperature in the same way as extra coconut

Nutritions of Baked Coconut And Mango Rice Pots

calories: 458 88 calories
calories: 20 9 grams fat
calories: 16 7 grams saturated fat
calories: 63 7 grams carbohydrates
calories: 47 2 grams sugar
calories: n a
calories: 7 8 grams protein
calories: 87 milligrams cholesterol
calories: 81 milligrams sodium
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calories: nutritioninformation