A great family-friendly dessert, using delicious P.D.O. PersiMon®  from Spain, to make with the kids that’ll warm bones and fill bellies on a cold day.

Ingredients

• 2 PersiMon®
• 300g Thai sticky rice
• 400ml can of coconut milk
• 3 Tsp sugar
• Pinch of salt
• 2 Tbsp butter

Method

1. Take the Thai sticky rice and cook as per packet instructions (normally in about 450g water, covered for 15 mins then allow to rest for 10 mins).
2. Pour the coconut milk in a pan and heat gently, mixing in three spoons of sugar and a pinch of salt.
3.  Remove from the heat and pour over the cooked sticky rice.
4. Melt down a knob of butter and cook until brown and foamy then add a teaspoon of cinnamon.
5. Thickly slice a few PersiMon® and garnish with a little mint.
6. Spoon the rice onto a plate and drizzle with the butter. Yum!

Recipe created by Adam Shaw, At Dad’s Table