Coconut rice with mango and raspberries
300ml thickened (heavy) cream
125ml coconut cream
80g icing (confectioners’) sugar
2¼ cups (340g) cooked medium-grain white rice
600g mangoes, thinly sliced
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.