Passionfruit Coconut Rice Pudding
With only 5 ingredients, this exotic dessert is so easy to make that it would be almost criminal not to give it a go! Coconut and passionfruit work brilliantly together in this creamy pudding, serve it warm (either fresh out the pan or microwaved if refrigerated) for best results.
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Ingredients
- 130 g uncooked paella rice
- 300 ml rice milk
- 400 ml coconut milk
- 3 tbsp light brown sugar
- 2 passionfruits
Instructions
- Mix the rice, rice milk, coconut milk and sugar in a pan and place on a low heat.
- Continue to heat the mixture on a low heat for around 50 minutes, stirring regularly.
- Once the pudding has reached the desired thickness, decant into small bowls. Then portion the passionfruit flesh into each bowl and stir in slightly but not too much.
- Enjoy with some desiccated coconut or coconut flakes for added crunch. Alternatively, add granola for even more crunch or to turn this dessert into a breakfast.
Notes
You can use pudding rice instead of paella rice and swap out the rice milk for another type of milk if preferred!
Nutrition (per serving)
Calories: 276kcal
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