To make the rice pudding, place the coconut milk, milk, sugar, rice, vanilla and lemon zest into a bowl. Bring to the boil then reduce the heat until the mixture is simmering and simmer for 20-25 minutes.
Remove from the heat and set aside to cool. Once cool, fold in the whipped double cream.
For the fruit sticks, heat the sugar, lime juice and 1 litre/2 pints water in a saucepan until boiling and set aside until cool.
Skewer the fruit onto the kebab sticks and dip into the lime syrup until coated thoroughly.
To serve, pour the rice pudding into four bowls and top each bowl with a fruit stick. Garnish with the fresh mint leaves.
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James Martin is joined by top chef Tom Kitchin for the cooking show.
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