Coconut Rice Pudding with Cherries

Coconut Rice Pudding with Cherries

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup Fresh or Frozen Cherries
1 (2 slices of peel & some of the juice) Orange
13.5 ounces (1 +1/2 cups) Full Fat Coconut Milk
6.75 ounces (3/4 cup) Filtered Water
6.7 ounces (1 cup) Arborio Risotto Rice
0.25 cup Sugar
0.5 tsp Pure Vanilla Extract/Paste

Coconut Rice Pudding with Cherries

  • 30 minutes
  • Serves 4
  • Easy

Ingredients

Directions

Share

Creamy, sweet coconut rice pudding with layers of sweet and tart cherries!

Here is another recipe that very much reminds me of my childhood.

I remember my mom making rice pudding and topping it with a cherry or berry sauce that was lightly tart yet sweet.

She used whole milk back then but since I don’t ever have dairy milk in the house I wanted to give this a vegan twist.

I am a sucker for any dessert with fruit. Although I highly recommend using cherries, feel free to use any fresh or frozen fruit your heart desires!

What I love about this recipe is that the you can use the 15 oz can of coconut milk to measure pretty much all of your ingredients! Convenient and less dishes to clean, right?

This is also the ideal picnic dessert in my opinion. Perfect for a grab and go.

This dessert can be enjoyed warm or cold.

Steps

1
Done

Make The Cheery Sauce

Add the cherries and 1 tbsp of water to a sauce pan, cover and cook on medium-high heat until the cherries soften and release their juices.

If you re using frozen cherries this will take about 10 minutes. For fresh, only about 7 minutes.

Stir occasionally.

Once the cherries are at your desired consistency, add the zest of 1 orange and 1 tbsp of sugar.

Rinse the sauce pan and use it to cook the rice.

2
Done

Cook The Rice

Add the coconut milk, water, and arborio rice to the sauce pan.

I use the empty can of coconut and fill it up with water, about half way.

Stir then cover with a lid and bring to a gentle boil.

Once at a boil, lower the heat to medium-low, and simmer for about 20 minutes.

Stir occasionally so that the rice does not clump up. Use a spoon to stir, not a whisk.

Once the rice is fully cooked, turn off the heat.

3
Done

Add Sugar & Vanilla

Add the sugar and vanilla extract/paste to the rice.

Stir to combine and allow to cool a bit.

If the rice pudding it too thick, add a splash of water and stir to combine.

If the rice pudding has excess liquid, give it time as the rice will continue to absorb the liquid.

4
Done

Layer & Serve

Spoon some of the coconut rice into a bowls and top with the cherries or fill jars and layer the coconut rice pudding and cherry sauce until the jar is full.

Using a jar will give you the option to either eat it immediately or seal and store it in the fridge until it is cold.

This rice pudding can be stored in sealed jars in the refrigerator for up to 5 days.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

previous
Cherry Tomato Salsa
next
Tuna and Kale Salad
previous
Cherry Tomato Salsa
next
Tuna and Kale Salad

9 Comments Hide Comments

Ooohhhh those cherries on top! LOVE that cherry topping, I bet it goes perfectly with the creamy, coconut rice pudding. So yummy!

YUM! This would be a perfect summer treat to have in the fridge or take on a picnic! Love the combo of cherries and coconut!

Add Your Comment