Winter warmers have never been more delicious. This rice pudding is topped with cherries and salted coconut crumble and is ready in just under an hour.

Prep Time : 0:10 | Cook Time : 0:40 | Total Time : 0:50 | Serving : 8 person.

Ingredients

• 400ml coconut milk

• 1 1/2 cups (375ml) milk

• 1/2 cup (100g) arborio rice

• 1/4 tsp sea salt flakes

• 1/4 tsp ground cinnamon

• 1/3 cup (75g) caster sugar

• 680g jar pitted morello cherries, drained reserving liquid

Salted coconut crumble

• 1/2 cup (75g) plain flour

• 40g unsalted butter, melted

• 1/4 cup (55g) caster sugar

• 3/4 cup (35g) flaked coconut

• 1/2 tsp sea salt flakes

Method

• Step 1

  To make the salted coconut crumble, preheat oven to 170°C. Line a baking tray with baking paper. Combine the flour, butter, sugar, coconut and salt in a bowl. Spread the coconut mixture over the lined tray. Bake for 10-15 mins or until golden brown. Set aside to cool.

• Step 2

  Combine the coconut milk, milk, rice, salt, cinnamon and 1 tbs sugar in a medium heavy-based saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, for 25 mins or until the rice is tender and the liquid is almost absorbed. Set aside for 5 mins to cool.

• Step 3

  Meanwhile, place the reserved cherry liquid and remaining sugar in a medium saucepan over medium heat. Cook, stirring often, for 5 mins or until syrup thickens slightly. Add cherries and stir to combine. Set aside to cool slightly.

• Step 4

  Divide rice pudding among heatproof cups or serving bowls. Top with cherry mixture and salted coconut crumble.