Coconut Rice Pudding with Cherries
A creamy coconut rice pudding made with just white rice, coconut milk, vanilla and a little sugar, topped with warm cherry compote. Vegan, gluten-free and dairy-free, and good warm or cold from the fridge.
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Ingredients
Main ingredients
- 100 g Sweet cherries
- 250 ml Coconut milk
- 50 g White rice
Seasonings and other
- 20 g Sugar
- ½ tsp Vanilla extract
Instructions
- Cook the Cherries
Add the sweet cherries, sugar, and optionally some finely grated orange zest to a saucepan. Cover and cook over medium-high heat for about 7 minutes if using fresh cherries or 10 minutes if using frozen. Stir occasionally as the cherries soften and release their juices. Once the mixture becomes thick and jammy, remove from the heat and set aside.
- Make the Coconut Rice Pudding
Rinse the saucepan and return it to the stove. Add the white rice, coconut milk, and an equal amount of water. Stir, cover, and bring to a gentle boil. Lower the heat to medium-low and simmer for about 20 minutes, stirring occasionally to prevent sticking. When the rice is fully cooked and creamy, remove from the heat and stir in the sugar and vanilla extract. Let it cool slightly.
- Assemble and Serve
Spoon the coconut rice pudding into glass cups or jars and top with the cooked cherries. Serve warm or cold, and refrigerate leftovers in sealed jars for up to five days.
Tips for the best coconut rice pudding with cherries
- Stir often near the end: rice pudding catches on the bottom of the pan as it thickens.
- It thickens a lot as it cools. Take it off the heat while it's still a little loose.
- Use short-grain or pudding rice for the creamiest texture; long-grain white rice works too.
- Frozen cherries are fine: cook them a few minutes longer.
Variations
- Other toppings: mango, berries, roasted plums or a spoon of jam.
- Spiced: add a cinnamon stick, cardamom pods or orange zest while it simmers.
- Less sugar: sweeten with maple syrup to taste, or rely on the fruit.
- Baked: bake at 150 °C (300 °F) for about 1½ hours, stirring once or twice.
Storing
Keeps up to 5 days in closed jars in the fridge. Loosen with a splash of coconut or other plant milk.
Frequently asked questions
Can you make rice pudding with coconut milk?
Yes. Coconut milk makes it rich and creamy, and keeps it vegan and dairy-free.
Which rice is best for rice pudding?
Short-grain or pudding rice gives the creamiest result; arborio works too. Long-grain white rice is less creamy but fine.
Is rice pudding served hot or cold?
Both. Serve it warm straight from the pan, or chilled from the fridge.
Why is my rice pudding too thick?
It thickens as it cools. Stir in a little milk until it's the texture you like.
