Beautiful, vegan, caramel coloured rice pudding. Very comforting and super easy to make too. It’s a caramel colour because I use coconut palm sugar which is brown, but it is just as delicious. Serve with lashings of St Dalfour strawberry Jam.

1 Tin full fat coconut milk

1 cup UHT coconut milk (I use Rude Health)

1 cup pudding rice

¼ cup coconut palm sugar

1 teaspoon cinnamon

St Dalfour Strawberry Jam

Preheat oven to 180 degrees.

In a saucepan mix all the ingredients together, bring to the boil. Transfer to an ovenproof dish, give it a stir and bake for approximately 20-25 minutes.