Coconut Rice Pudding with Berry Sauce Recipe

This Coconut Rice Pudding with Berry Sauce is a creamy and comforting dessert with a tropical twist. The rich coconut milk and fragrant orange zest infuse the rice pudding with a delightful flavor, while the vibrant berry sauce adds a touch of sweetness and tanginess. It’s a simple yet satisfying dessert that’s perfect for any occasion.

Ingredients

Here’s what you’ll need to make this delicious Coconut Rice Pudding with Berry Sauce:

For the Berry Sauce:

• Raspberries: Fresh or frozen, for a sweet and slightly tart flavor.
• Strawberries: Fresh or frozen, cut into small pieces, adds sweetness and a vibrant color.
• Sugar: Adds sweetness to the sauce.
• Orange juice: Freshly squeezed, adds brightness and a citrusy flavor.

For the Coconut Rice Pudding:

• Water: Used to cook the rice.
• Long grain rice: Provides a fluffy and flavorful base for the pudding.
• Coconut milk: Adds a rich and creamy texture, as well as a subtle coconut flavor.
• Orange zest: Adds a fragrant citrus aroma and flavor.
• Salt: Enhances the overall flavor.
• Sugar: Adds sweetness to the pudding.
• Egg: Adds richness and helps to thicken the pudding.

How to Make Coconut Rice Pudding with Berry Sauce

Step 1: Make the Berry Sauce

In a small saucepan, combine the raspberries, strawberries, sugar, and orange juice. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and continue to cook for 8-10 minutes, or until the sauce thickens slightly. The sauce will continue to thicken as it cools. Set aside.

Step 2: Cook the Rice

In a separate saucepan, combine the water and rice. Bring to a boil over medium-high heat, then reduce the heat to medium, cover the saucepan, and cook for 8 minutes, or until the water is absorbed and the rice is tender.

Step 3: Make the Pudding

Add 2 cups of the coconut milk to the cooked rice and stir to combine. Stir in the orange zest, salt, and sugar. Continue to cook for another 8 minutes, or until the rice has absorbed most of the liquid and the mixture has thickened.

Step 4: Temper the Egg and Finish

In a small bowl, whisk together the egg and the remaining ½ cup of coconut milk. Slowly drizzle a few spoonfuls of the hot rice pudding mixture into the egg mixture, whisking constantly, to temper the egg. Pour the tempered egg mixture into the saucepan with the rice pudding and cook for a couple more minutes, or until the egg is cooked and the pudding has thickened slightly.

Step 5: Cool and Serve

Remove the rice pudding from the heat and let it cool completely before serving. If not serving immediately, refrigerate the pudding and the berry sauce separately. To serve, spoon the rice pudding into bowls or dessert cups and top with the berry sauce.

How to Serve Coconut Rice Pudding with Berry Sauce

• Dessert: This Coconut Rice Pudding with Berry Sauce is a delicious and refreshing dessert that’s perfect for any occasion.
• Breakfast or Brunch: Enjoy it as a sweet and satisfying breakfast or brunch option.
• Snack: Serve it in small cups or jars for a healthy and convenient snack.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Can I use a different type of milk?

Yes, you can use any type of milk you like, such as almond milk, oat milk, or dairy milk.

Can I make this recipe without eggs?

Yes, you can omit the egg, but the pudding will have a slightly thinner consistency.

Can I use different fruits for the sauce?

Absolutely! Feel free to experiment with other fruits, such as blueberries, raspberries, or mangoes.

How can I make this recipe vegan?

You can use plant-based milk and omit the egg or use a vegan egg substitute, such as flaxseed meal mixed with water.

There you have it! A delicious and easy-to-make recipe for Coconut Rice Pudding with Berry Sauce that’s perfect for any occasion. Enjoy!

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