Coconut Rice Pudding With Tropical Fruit Compote – a delicious recipe with semi-skimmed milk, coconut milk, rice pudding, pineapple juice, pineapple, mango. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the rice pudding: In a saucepan, bring the milk, coconut milk and a pinch of salt to a boil. Stir in the rice and simmer for 30 mins, stirring occasionally.
2
For the fruit compote: In a separate saucepan, bring 1 cup pineapple juice to a boil. Stir in the pineapple, mango and papaya and bring to a boil again. Mix the cornstarch with 2 tbsp pineapple juice until smooth and stir into the fruit compote. Simmer for 1 min, remove from the heat and allow to cool.
3
To finish: Stir the dried coconut and sugar into the rice. Divide the compote between 4 dessert glasses and spoon in the rice. Decorate with lemon balm or mint.
181
kcal
Calories
2
g
Fat
38
g
Carbs
4
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: 1/2 cup semi-skimmed milk, 6 3/4 tablespoons coconut milk unsweetened, 4 5/16 tablespoons rice pudding, 1 cup pineapple juice, and more.
Yes, Coconut Rice Pudding With Tropical Fruit 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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