In a saucepan, mix all the ingredients for the rice pudding: milk, coconut milk, rice, sugar, honey, vanilla, cardamom (ground) and salt.
Let it cook over low heat for around 50 minutes. When the rice is cooked. let cool for a few minutes and transfer to glass cups. Place in the fridge.
Meanwhile, prepare the strawberry coulis. If using frozen strawberries, microwave for about 40 seconds. If using fresh strawberries, cut into small cubes.
Mix the strawberries with the sugar and lemon. Blend with a hand blender until creamy.
Place the strawberry coulis over the rice cups. Decorate with a sliced strawberry quite. Place in the fridge for at least two hours.
