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Black Rice and Coconut Pudding with Caramel Bananas
  • 170 gm (1 cup) sticky black rice, soaked overnight in cold water
  • 600 ml canned coconut cream, plus extra to serve
  • 1 vanilla bean, split and seeds scraped
  • 70 gm coconut sugar, or to taste
  • To serve: lime wedges (optional):
  • Rice crisps:
  • 2 tbsp jasmine rice
  • For deep-frying: vegetable oil:
  • Caramel bananas:
  • 50 gm coconut sugar
  • 2 small bananas, unpeeled, halved lengthways
  • 100 ml canned coconut milk
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