Coconut milk & cardamom rice pudding

[Serves 4]

1 x 400ml tin coconut milk
2 cups milk
¼ cup palm sugar
4 cardamom pods, pounded
Grated zest of 2 limes, plus extra for garnish
½ cup Arborio rice, uncooked
Coconut flakes, toasted

1. Preheat oven to 120°C. Heat the coconut milk, milk, palm sugar, cardamom pods and lime zest. Stir until sugar has dissolved.  
2. Spoon 2 tbsp rice each into four 250ml ramekins and distribute the warm coconut milk mixture between them. Stir to combine. Place on a roasting tray and bake for 2–2½ hours.
3. Serve topped with toasted coconut and lime zest.