Ingredients:

Arancini

• 80g Short grain rice
• 240g Koko Unsweetened Milk
• 30g Coconut sugar
• 20g Desiccated coconut
• 50g Panko bread crumbs
• 50g Flour

Mango Caramel

• 100ml Koko Original Milk
• 100ml Maple syrup
• 100g Fresh mango
• 80g Koko Plain Yogrt!

Method:

Arancini

1. In a pan add the sugar and milk and bring to a simmer. Add the rice, low and slow cook until thickened and the rice is cooked. Leave to cool and set.
2. Whisk the flour and water to form a batter. Then mould the rice into balls and dip in the batter followed by a mix of panko and desiccated coconut so completely covered.
3. Deep fry or shallow fry or air fry until outside is crisp and slightly coloured, remove and dust with some coconut sugar.

Mango Caramel

1. In a pan, dilute the syrup with a small amount of the milk and bring to a simmer and cook until starting to caramelise.
2. Peel and chop the mango then add this and the remaining milk to the sugar mix and whisk or blend to a smooth paste.
3. Remove from the heat and fold in the Yogrt!