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.
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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! 🙂
- For coconut rice pudding:
- ⅔ cup short round rice (the sticky pudding type)
- ⅔ cup water
- 160ml coconut milk
- 3 Tbsps stevia powder (or sugar, or any other sweetener)
- 1 tsp lemon zest
- For topping:
- 1 cup freshly chopped pineapple
- 2 cups frozen mixed berries
- 200ml water
- 3 Tbsps stevia powder (or any other sweetener
- 1 Tbsp cornstarch
- ½ tsp ground cinnamon
- 1 tsp freshly grated ginger
- For coconut rice pudding:
- Add water and coconut milk in a small pot.
- Rinse rice and add it into the pot.
- Let it boil for 5 minutes.
- Add lemon zest and sweetener.
- Remove from heat and cover with a lid.
- Let the rice absorb all liquid. It is preferably served cold.
- For topping:
- Add chopped pineapple, berries, water, sweetener, cinnamon and ginger into a medium pan.
- Add cornstarch and mix well.
- Cook for 5 minutes over medium heat, while stirring continuously.
- Cover with a lid and remove from heat.
- 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.
6 Comments on “Coconut Rice Pudding with Ginger-Flavored Pineapple-Berries Topping”
So simple and refreshing! And the colors are so pretty! I’m so glad I tried your recipe, Ruxandra! This one and the chickpea patties are some of my favorite from your blog. Keep up the good work!
Thank you! Glad you liked the recipe! 🙂
Hi, there are no berries in the recipe. It sounds really good.
Oh! I forgot to add this ingredient but mentioned it in the steps. Thanks for letting me know! I corrected it.
I appreciate it. Sure, I will try it on this valentine day for someone 🙂
Glad you like it Mark! 😀