Coconut rice with mango and raspberries

Prep 0 h : 15 m
Cook 0 h : 0 m


  • 300ml thickened (heavy) cream

    125ml coconut cream

    80g icing (confectioners’) sugar

    2¼ cups (340g) cooked medium-grain white rice

    600g mangoes, thinly sliced

    125g raspberries

    25g toasted flaked coconut


  • Beat cream, coconut cream and sugar in a small bowl with an electric mixer until soft peaks form.

    Place rice in a large bowl; fold in cream mixture.

    Cover; refrigerate while preparing mango.

    Blend or process mango until smooth.

    Divide rice mixture and mango puree, in alternate layers, among four 1-cup (250ml) serving glasses; top with raspberries and coconut.

    Tips: Substitute papaya or berries for mango, if desired. You will need to cook about ¾ cup of medium-grain white rice for this.