Fragrant rice pudding with coconut caramel and tropical fruit

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2 cups Spekko Long Grain Parboiled Rice
2 X 400 g cans coconut milk
1 cinnamon stick
1 star anise pod
1/4 tsp vanilla essence
1/4 cup brown sugar

For the coconut caramel
1 cup coconut sugar paste
1 cup coconut cream
1/4 tsp sea salt
1 – 2 tsp vanilla extract

To garnish
toasted coconut flakes
grilled pineapple slices
fresh mango
granadillas
cinnamon
star anise pods

First make the coconut rice: Cook the Spekko rice according to instructions on the packet.
Place the coconut milk, cinnamon stick and star anise in a small pot on medium heat. Boil for 2 minute, then reduce the heat to low and simmer for 5 minutes to infuse the coconut milk with the cinnamon and star anise.
Using a spoon, remove the cinnamon and star anise pod.
Add the sugar and vanilla extract and stir until combined.
Next, add 1 1/2 cups of the cooked rice and bring to a simmer on medium-low heat. Simmer for 10 minutes until the rice becomes creamy.
To make the coconut caramel: Place coconut sugar paste, coconut cream, and salt in a small saucepan. Heat slowly while stirring to dissolve the coconut sugar.
Once the mixture is boiling, reduce to a simmer. Simmer for 10 – 15 minutes. The sauce will thicken further as it cools.
To test the consistency, take the saucepan off the heat, spread a little sauce on a saucer (or similar) and place in the freezer for a few minutes. If the caramel doesn’t thicken (enough), simmer the sauce for a little longer.
Stir vanilla extract into the caramel sauce. Pour into an airtight container.
The coconut caramel sauce may harden as it cools. To make it pourable or dippable again, warm it a little in a water bath or in the microwave.