Coconut Rice Pudding with Exotic Fruits

method:

• Heat a frying pan and dry roast the cashew nuts until golden brown. When they’re cool enough to handle, roughly chop the nuts.
• Empty the rice pudding into a saucepan, add the coconut milk and heat gently until combined.
• Drain the mango, lychees and black cherries, reserving the juice. Pour the juice into a saucepan and heat gently. Simmer for five minutes until slightly reduced.
• Spoon the rice pudding into a bowl alongside the fruit drizzled with the juices. Scatter a few cashew nuts onto the fruit to serve.