Put rice in a saucepan with 2 cups water. Bring to a simmer, cover and cook for 45 minutes or until the rice is tender and almost all of the water is gone.

While the rice is cooking, blend coconut cream and dates until smooth.

Once rice is cooked, add coconut cream and ginger to the saucepan. Stir and cook over a low heat for another five minutes. You can serve it at this point, or set aside to cool and store overnight for breakfast the next morning.

When you're ready to grill your nectarines, bring a ridged grill pan or fry pan up to a medium high heat. Cut the nectarines in half and carefully remove the stones. I cut around them carefully with a sharp knife then use a teaspoon to scoop them out. Brush with a little plain flavoured cooking oil and place cut side down on the grill or frying pan. Cook until there are char marks - don't be tempted to move them or peek too soon otherwise they'll stick. Carefully turn the nectarines and give them a few more minutes on the other side.

To toast coconut flakes - simply shake them around in a hot frypan (no oil) for 20-30 seconds or until they start to brown. Careful not to burn them!

Serve black rice pudding topped with two nectarine halves per person, a handful of blueberries and a scattering of coconut flakes. It's lovely with an extra drizzle of coconut cream too, but not essential.