Every Sunday, Monique Fiso’s grandma would make a big pot of koko alaisa, or cocoa rice. “We’d all line up and get a ladleful and plonk a giant scoop of Tip-Top ice cream on top.” The ...

Combine sugar, cornstarch and salt in a medium saucepan. Add eggs and coconut milk and beat until well mixed. Cook over medium heat whisking constantly until pudding thickens, about 3 to 4 minutes.

Blueberry chia pudding is a simple, nutritious treat that's perfect for a healthy breakfast, snack, or even dessert. With ...

Ingredients. 200g silken tofu. 75g (⅓ cup) castor sugar. 50g (⅓ cup) rice flour (or plain flour) 5 cardamom pods, crushed. 500ml (2 cups) coconut milk (or other non-dairy milk) ...

1/2 cup small pearl tapioca. 2 1/2 cups whole milk. 1/2 vanilla bean, halved lengthwise and seeds scraped. Kosher salt. One 14-ounce can unsweetened coconut milk ...

In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt. Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is ...

Rinse rice under cold water in a fine wire-mesh strainer 20 seconds; drain completely, about 30 seconds. Add rinsed rice and 2 1/2 cups water to a 3-quart saucepan, shaking pan to ensure rice is ...

Jamie Oliver’s individual rice puddings make a colourful and delicious breakfast. They can be made ahead, too, ready to store in the fridge and serve the next day.