Sticky rice with coconut caramel
Sticky rice with coconut caramel

Sticky rice with coconut caramel

Sticky rice with coconut caramel

Sweet, sticky coconut rice baked till the edges are bubbling with caramel sauce. We have no doubt you’ll be waiting at the oven with your spoon at the ready for this coconutty dessert heaven.

To Serve

Serve as is or with fresh fruits like pineapple, banana, mango (when in season).

Ingredients

Creamed coconut rice (80%) (coconut milk (coconut extract, water), glutinous rice (29%), sugar, kaffir lime leaves, salt), caramel coconut topping (18%) (coconut cream (coconut kernel extract, water), sugar, salt), coconut shreds

Nutritional Info

Serving Size: 131g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1644 kJ 1255 kJ
PROTEIN 3.9 g 3.0 g
FAT (TOTAL) 20.6 g 15.7 g
-SATURATED 19.0 g 14.5 g
CARBOHYDRATE 49.5 g 37.8 g
-SUGARS 19.4 g 14.8 g
SODIUM 270 mg 206 mg

Allergens

Does contain:

May contain: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
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SIZE GUIDE

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Serves 6

SERVES 6+

790g- serves 6

To Cook

prep level
No Prep

Preheat oven (FF) to 200C. Remove plastic film. DEFROSTED: cook for 40 minutes or until it is heated through and the caramel topping is sticky around the edges. FROZEN: cook for 50 minutes or until it is heated through and the caramel topping is sticky around the edges. Serve with mango slices or a mango salsa.