Coconut Rice Pudding With Raspberry Compote – a delicious recipe with long grain rice, heavy cream, coconut milk, sugar, butter, vanilla bean. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash the rice well and drain. In a heavy sauce pan, bring the cream and the coconut milk to a boil. Add the rice and stir.
2
Add the sugar, split vanilla bean and butter to the sauce pan.
3
Simmer for approximately 45 minutes, or until the rice is tender. Place cooked pudding in 4 small molds or decorative glasses.
4
Place half of the raspberries, the Chambord and the confectionary sugar into another pan.
5
Bring to a boil and simmer a few minutes until the mixture thickens. Puree in a food processor (or blender) until smooth. Pass the raspberry mixture through a fine mesh sieve to remove seeds. Let cool to room temperature.
6
To serve, drizzle raspberry compote and the remaining raspberries around the base of the pudding. Enjoy.
500
kcal
Calories
29
g
Fat
41
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: For the Rice Pudding, 2 ounces long grain rice, 8 ounces heavy cream, 8 ounces coconut milk, and more.
Yes, Coconut Rice Pudding With Raspberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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