My coconut obsession continues, especially when it comes to coconut oil and coconut milk.
I’ve used coconut oil in cookie dough sandwiches, flapjacks and shortbread, and I often make Thai and Indian curries with creamy coconut milk. But I didn’t use desiccated or fresh coconut much until more recently. As a child I disliked the texture of desiccated coconut, so it took time for me to appreciate coconut’s flavour and wholesome qualities.
Now I often find myself enjoying a comforting bowl of coconut rice pudding.
Rice pudding has a nostalgic place in my heart. When I was young, visits to my grandparents usually ended with rice pudding for dessert — often the canned kind topped with a spoonful of jam. It was simple and comforting, even if my Grandma once nearly caused a microwave disaster heating it in a metal bowl.
That childhood memory of creamy rice pudding stuck with me. Recently I suddenly craved it and decided to make a version suited to my current tastes, even though it was warm weather for a hot dessert.
Instead of jam, I topped the pudding with griddled plums. The heat caramelises the fruit slightly, bringing out natural sweetness and adding an attractive finish. This method works well with other stone fruits too — try peaches or cherries.
I made this pudding with coconut rice milk, though regular coconut milk works equally well and may be even richer. The result is a creamy, dairy-free dessert that’s naturally vegan. It’s indulgent and smooth, and you’d hardly guess there’s no dairy — perfect if you’re aiming for more vegetarian or vegan meals.
Coconut Rice Pudding with Griddled Plums
Recipe by Julia
Servings
4
servings
Prep time
5
minutes
Cooking time
2
hours
Ingredients
-
1/2 cup (100g) pudding rice (or short grain rice)
-
1/4 cup (50g) soft brown sugar
-
500ml coconut milk
-
Pinch cinnamon
-
4 plums
Directions
- Preheat the oven to 150°C (300°F) and lightly grease the base of a round baking dish.
- Rinse the rice in a colander and drain well.
- Combine the rice, sugar and coconut milk in the baking dish and stir once to mix. Sprinkle a pinch of cinnamon on top. Bake for about 2 hours, until the edges are set but the centre still has a slight wobble.
- About 10 minutes before the pudding finishes, halve the plums and discard the stones. Place them flat-side down on a hot griddle pan and cook, turning occasionally, until soft and lightly caramelised. Remove from the pan and serve one plum half atop each portion of warm rice pudding.