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Coconut Rice Pudding with Fruit Recipe

Thai-inspired · Dessert · 40 min total

A creamy, tropical twist on classic rice pudding, made with coconut milk and topped with fresh fruit. This easy dessert is naturally sweetened and perfect for a light, satisfying treat.

Ingredients

• 1 cup jasmine rice, rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups water
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup mixed fresh fruit (mango, berries, kiwi), diced
• 2 tablespoons toasted coconut flakes (optional)

Instructions

1. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring every 5 minutes, until the rice is tender and the mixture has thickened to a porridge-like consistency.
3. Remove from heat and stir in the vanilla extract. Let cool for 10 minutes; the pudding will continue to thicken as it cools.
4. Spoon the rice pudding into serving bowls. Top with fresh fruit and a sprinkle of toasted coconut flakes if desired. Serve warm or chilled.

Tips

• For a vegan version, ensure sugar is vegan-friendly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir in a splash of coconut milk before serving if too thick.
• Substitute brown sugar or honey for a different sweetness profile.

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