Coconut Rice Pudding with Berry Sauce
Coconut Rice Pudding with Berry Sauce - a simple, creamy yet delicious coconut rice pudding with a homemade raspberry and strawberry sauce.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Keyword: coconut, coconut rice pudding, pudding, rice pudding
Servings: 6
Calories: 410kcal
For berry sauce
- 5 ounce raspberries
- 5 ounce strawberries cut in small pieces
- ¼ cup sugar
- 2 tablespoon orange juice freshly squeezed
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.
Serving: 1serving | Calories: 410kcal | Carbohydrates: 46.1g | Protein: 5.3g | Fat: 24.9g | Saturated Fat: 21.4g | Cholesterol: 27mg | Sodium: 223mg | Fiber: 4.6g | Sugar: 22.7g