Mango & Coconut Rice Pudding for Babies (10 months)

Ingredients

• 1 & ¼ cup of coconut milk
• 1 cup of water
• ½ cup of short grain white rice (arborio is good)
• 1 mango skinned and deseeded

Method

Place the 1 cup of the coconut milk and water in medium saucepan and bring to the boil.
Add the rice and reduce heat to low and cover and cook for 20-25 minutes. Stir frequently.
In the meantime, cut the mango into cubes and puree with the remaining coconut milk. Once the rice is cooked, remove from hot saucepan and place into a bowl to cool. Add the mango/coconut puree and mix through.

If a smooth texture is required, blend using a stick mixer or food processor.

Pudding should be used within 3 days or can be frozen for up to 3 months.

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