Coconut creamed rice with raspberries

Here it is: the best dessert ever to exist. I cannot get over how good it tastes! I got it out of a Diabetic Living magazine while sitting in a GP waiting room quite a few months ago (and chances are the edition in the waiting room would have been about 3 years old anyway). I just want to eat the whole pot! I cannot express to you just how delicious this recipe is. It's all about the coconut. Unfortunately I don't have a photo, so you'll just have to use your imagination.

• 400 ml coconut milk
• 500 ml milk
• 1/2 tsp vanilla extract
• 1 cup short grain white rice
• 300 g frozen raspberries

Heat up the coconut milk, milk and vanilla essence until it's gentle boiling. Slowly add the rice, stir frequently. Turn down to the lowest heat setting. Cook until rice is soft, stirring often. Take off heat. Stir through frozen raspberries and leave it for a couple of minutes to allow the raspberries to defrost before serving.

Be gentle with your stirring: If you stir too much, it mooshes up the raspberries and you lose the contrast between the coconut rice and raspberries, and it also doesn't look so visually appealing. You want your creamed rice to stay white, with little pockets of bright pink, juicy raspberries... mmmm...