Coconut-lime rice pudding with caramelised pineapple

Rice pudding

• 1 lime, zested, no white pith and juiced (20 g)
• 60 g caster sugar
• 200 g Arborio rice
• 400 g canned coconut milk
• 380 - 400 g full cream milk
• 2 eggs

Caramelised pineapple

• 30 g butter
• ½ fresh pineapple (approx. 400 g), flesh only, core removed and cut into wedges (1-2 cm) or 440 g canned pineapple slices
• 2 tbsp pecans (optional)
• 3 tbsp dark brown sugar
• ½ tsp mixed spices
• 2 tbsp water
• 20 - 40 g shredded coconut, toasted