Coconut Rice Pudding with Ginger-Flavored Pineapple-Berries Topping

 This coconut rice pudding with ginger-flavored pineapple-berries topping is an explosion of colors and flavors! The sweet-sour-spicy taste will amaze you!

This is probably the best rice pudding I’ve ever made! I believe that the photos speak for themselves, right?! When I got the idea of making this coconut rice pudding I didn’t even imagine it will look so good! The taste is pretty amazing too. I love how the textures blend so well together and the topping is sweet, sour and spicy at the same time!

This coconut rice pudding is part of an ongoing campaign I’m part of, hosted by the Romanian blog SavoriUrbane.ro. The campaign is called The Asian Connection and 12 Romanian bloggers were invited to cook with Shan’shi products and create unique and original Asian-inspired recipes.

I must confess it is quite a challenge for me to cook Asian recipes. I’m not that familiar with Asian flavors and cooking techniques, but the products I received are very interesting and already inspired me to create some delicious Asian-inspired vegan recipes.

This coconut rice pudding is the first recipe created for this campaign. I used coconut milk from Shan’shi which I absolutely love! This was the first time I ever used coconut milk and will certainly not be the last!

I love everything about how this recipe turned out! The taste, the looks, the texture.. everything! It’s super easy to make and you should give it a try! 🙂

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Yield: 2-3 servings

Coconut Rice Pudding with Ginger-Flavored Pineapple-Berries Topping

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This coconut rice pudding with ginger-flavored pineapple-berries topping is an explosion of colors and flavors! The sweet-sour-spicy taste will amaze you!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• For coconut rice pudding:
• 130g (⅔ cup) short round rice, the sticky pudding type
• 160ml (⅔ cup) water
• 160 ml (⅔ cup) coconut milk
• 3 Tbsps stevia powder, or sugar, or any other sweetener
• 1 tsp lemon zest
• For topping:
• 170g (1 cup) freshly chopped pineapple
• 300g (2 cups) frozen mixed berries
• 200ml (7 oz) water
• 3 Tbsps stevia powder (or any other sweetener)
• 1 Tbsp cornstarch
• ½ tsp ground cinnamon
• 1 tsp freshly grated ginger

Instructions

1. For coconut rice pudding:
2. Add water and coconut milk in a small pot.
3. Rinse rice and add it into the pot.
4. Let it boil for 5 minutes.
5. Add lemon zest and sweetener.
6. Remove from heat and cover with a lid.
7. Let the rice absorb all liquid. It is preferably served cold.
8. For topping:
9. Add chopped pineapple, berries, water, sweetener, cinnamon and ginger into a medium pan.
10. Add cornstarch and mix well.
11. Cook for 5 minutes over medium heat, while stirring continuously.
12. Cover with a lid and remove from heat.
13. When both topping and pudding have cooled a bit, you can serve them. The pudding is best served cold so you may want to put them in the fridge for at least 30 minutes before serving.

Nutrition Information

Yield

3
Amount Per Serving Calories 351Total Fat 2.5gCarbohydrates 77.2gProtein 5g

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