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–+ servings
Coconut Rice Pudding Budinca de orez topping ananas

Coconut Rice Pudding with Ginger-Flavored Pineapple-Berries Topping

This coconut rice pudding with a ginger-flavored pineapple-berries topping is an explosion of colors and flavors. The sweet-sour-spicy combination is ready in just 25 minutes and is best served chilled.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Choose Serving Size 2

Ingredients 

For coconut rice pudding:

  • ⅔ cup short round rice the sticky pudding type
  • 1 ½ cups water
  • ⅔ cup coconut milk
  • 3 Tbsps stevia powder or sugar, or any other sweetener
  • 1 tsp lemon zest

For topping:

  • 1 cup pineapple freshly chopped
  • 2 cups mixed berries frozen
  • 1 cup water
  • 3 Tbsps stevia powder or any other sweetener
  • 1 Tbsp cornstarch
  • ½ tsp cinnamon
  • 1 tsp ginger freshly grated

Instructions

  • For coconut rice pudding:
  • Add the water and coconut milk to a small pot.
  • Rinse the rice and add it to the pot.
  • Bring to a boil, then simmer over low heat for 15-20 minutes, stirring often, until the rice is soft.
  • Add the lemon zest and sweetener.
  • Remove from heat and cover with a lid.
  • Let the rice absorb all the liquid. It is preferably served cold.
  • For the topping:
  • Add the chopped pineapple, berries, water, sweetener, cinnamon and ginger to a medium pan.
  • Add the cornstarch and mix well.
  • Cook for 5 minutes over medium heat, stirring continuously.
  • Cover with a lid and remove from heat.
  • Once both the topping and pudding have cooled a bit, you can serve them. The pudding is best served cold, so you may want to chill both in the fridge for at least 30 minutes before serving.

Notes

The pudding is best served cold, so chill it for at least 30 minutes before serving. Keep the pudding and the topping separate until plating so the topping stays vibrant.