Chilled rice pudding

Put coconut milk, sugar, cardamom pods and lime zest into a saucepan and slowly bring to the boil. When sugar has dissolved, add rice and reduce heat to low. Cover and cook as slowly as possible until rice is tender, about 35-40 minutes. Stir occasionally to prevent sticking.
Add gelatine to a little boiling water and stir until dissolved. Add to rice pudding and cool. Remove cardamom pods.
Stir in candied peel and vanilla essence. When cold but not set, whisk egg whites until stiff peaks form. Fold into rice and put into serving dish or dishes. Cover and refrigerate for at least 2 hours.
Sprinkle with coconut and garnish with candied peel. Arrange fresh fruit around base of dish, if desired. Serves 4.