About this recipe:A cream based fruity dessert, which is super-easy to make. Orzo or risotto rice, pineapple, mandarins and coconut are mixed with a sweetened whipped cream. For best taste, the dessert needs to chill for at least 8 hours.
225g uncooked orzo pasta or risotto rice
150g caster sugar
2 eggs, beaten
2 tablespoons plain flour
1/2 teaspoon salt
1 (432g) tin pineapple chunks, drained with juice reserved
1 (300g) tin mandarin orange segments, drained
75g desiccated coconut
750ml double cream, whipped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl and cool.
Whisk the sugar, eggs, flour, salt and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta and toss to coat evenly. Cover and refrigerate overnight or at least 8 hours.
Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in whipped cream until well blended. Chill until serving.