Chai Rice Pudding with Caramelised Apples

INGREDIENTS

• 500ml coconut cream
• 90ml Chai Harder
• 1/3 c arborio rice
• ¼ c coconut sugar
• pinch of salt
• ½ tsp vanilla

Caramelised Apples

• 1/3 c coconut sugar
• 2 tbs water
• 2 granny smiths, peeled, cored and sliced into eights
• ½ c coconut cream

METHOD

• The Rice: Bring Chai Harder and remaining ingredients to a simmer in a saucepan over medium heat. Allow to simmer for 25 minutes, stirring regularly as it thickens. Set aside.
• The Caramelised Apples: Place sugar and water in the base of a frying pan over medium heat. Once sugar has dissolved and the sugar has caramelised to a light golden brow, add the apples and cook for 4 minutes on each side. Remove from heat and set aside.
• The Sauce: Pour coconut milk to the pan with caramel.  Stir to lift the caramel from the pan and simmer until you have sauce.
• To Serve: Divide rice pudding and apples into bowls and drizzle with coconut sauce.