Coconut Rice Pudding with Ginger-Flavored Pineapple-Berries Topping
Prep time
Cook time
Total time
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!
Serves: 2-3 servings
  • 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
  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.
Recipe by Gourmandelle | Vegetarian Blog at