To make the berry sauce add all the ingredients to a small saucepan and bring to a boil over medium-high heat, stirring occasionally. Turn down the heat to a medium, and continue cooking for about 8 to 10 minutes until it reduces a bit and starts to thicken. The sauce will continue to thicken as it cools.
To make the rice pudding, add the water and the rice to a saucepan and bring to a boil over medium-high heat. Once boiling, turn the heat down to medium, cover the saucepan and cook for 8 minutes, until the rice absorbs the water.
Add 2 cups of the coconut milk to the saucepan and stir. Stir in the orange zest, salt and sugar. Continue to cook for another 8 minutes. The rice will absorb most of the liquid and turn creamy.
In a small bowl whisk together the egg with the remaining 1/2 cup of coconut milk and stir into the saucepan. Cook for a couple more minutes until the egg cooks.
Let the rice pudding cool completely before serving. If not served right away, refrigerate.
Serve the rice pudding topped with the berry sauce.
I used canned coconut milk for this recipe. You can use the lighter versions in a carton if preferred.
You can completely exclude the egg if you like.
This would be great with mango, melons, pineapple, or any other fruits you love.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.