Description
This Coconut Rice Pudding with Berry Sauce is a creamy and comforting dessert with a tropical twist. The rich coconut flavor pairs perfectly with the sweet and tangy berry sauce, making it a delightful treat for any occasion.
Ingredients
Units
Scale
For the Berry Sauce:
- 5 ounces raspberries
- 5 ounces strawberries, hulled and cut into small pieces
- 1/4 cup granulated sugar
- 2 tablespoons freshly squeezed orange juice
For the Coconut Rice Pudding:
- 1 1/2 cups water
- 3/4 cup long-grain white rice
- 2 1/2 cups coconut milk
- 2 teaspoons orange zest
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 large egg
Instructions
- Make Berry Sauce: Combine raspberries, strawberries, sugar, and orange juice in a saucepan. Bring to a boil, then reduce heat and simmer until thickened. Set aside to cool.
- Cook Rice: In a separate saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 8 minutes, or until water is absorbed.
- Make Pudding: Add 2 cups of coconut milk, orange zest, salt, and sugar to the rice. Simmer for 8 minutes, or until creamy.
- Thicken with Egg: Whisk the egg with remaining coconut milk and stir into the rice pudding. Cook for a few minutes more, until the mixture thickens.
- Cool and Serve: Let the pudding cool completely. Serve chilled, topped with the berry sauce.
Notes
- Coconut Milk: Use canned or carton coconut milk, adjusting the amount for desired consistency.
- Egg: The egg can be omitted for a vegan version.
- Fruit: Use other fruits like mango, melon, or pineapple for variations.
- Storage: Store leftover pudding in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
