Coconut Rice Pudding With Raspberry Compote Recipe

Name: Coconut Rice Pudding With Raspberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Rice Pudding; 2 ounces long grain rice; 8 ounces heavy cream; 8 ounces coconut milk; 2 ounces sugar; 1 ounce butter; 1 vanilla bean, split; For the Raspberry Compote; 8 oz fresh raspberries; 2 tablespoons Chambord Raspberry Liqueur; 2 tablespoons confectionary sugar

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Coconut Rice Pudding With Raspberry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions