Natalie Coleman's coconut rice pudding with blueber

Name: Natalie Coleman's coconut rice pudding with blueberries recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) pudding rice; 300 ml (10.6fl oz) whole milk; 80 g (2.8oz) caster sugar; 1 x 400ml can coconut milk; 1 vanilla pod, split open; 50 g (1.8oz) macadamia nuts; 20 g (0.7oz) desiccated coconut; 1 cup fine strips of orange zest, to garnish; 250 g (8.8oz) blueberries; 1 tbsp caster sugar; 2 strips of orange peel

Servings: persons

1
For the rice pudding.
2
Put the rice, milk, caster sugar and coconut milk in a saucepan.
3
Scrape the seeds from the vanilla pod and add to the pan along with the pod.
4
Cook gently for about 20 minutes or until the rice has softened; stir every few minutes so the rice doesnt catch on the bottom of the pan.
5
When the rice is ready, remove from the heat and keep warm.
6
(While the rice pudding is cooking, prepare the other elements of the dish.)
7
For the blueberry compote.
8
Reserve a few of the blueberries for garnish and put the rest in a saucepan with the caster sugar and orange peel.
9
Heat for 2-4 minutes or until the blueberries start to release their juices and become jam-like.
10
Remove the orange peel and set the compote aside until ready to serve.
11
For the macadamia nuts.
12
Toast the nuts in a frying pan, then pulse in a food processor until roughly chopped.
13
Set aside.
14
For the toasted coconut.
15
Toast the desiccated coconut in the frying pan for about 20 seconds, keeping a close eye on it as it can burn quickly.
16
Tip on to a plate and leave to cool.
17
To serve.
18
Spoon a layer of rice pudding into each serving glass, then add a layer of blueberry compote.
19
Add another layer of rice, followed by a layer of compote and a final layer of rice.
20
Top with toasted coconut, macadamia nuts, the reserved whole blueberries and orange zest.
21
This is best served warm, although you could also serve it cold.

476

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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: 200 g (7.1oz) pudding rice, 300 ml (10.6fl oz) whole milk, 80 g (2.8oz) caster sugar, 1 x 400ml can coconut milk, and more.

Yes, Natalie Coleman's coconut rice pudding with blueberries recipe 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!

Natalie Coleman's coconut rice pudding with blueberries recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions