Coconut Rice Pudding

The coconut flavors and fresh fruit instantly transform an ordinary dessert to a tropical vacation.

Gluten-Free, Dairy Free, Vegetarian


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*2 tbsp coconut butter
*1 cup of Arborio rice
*1 vanilla beanpod (scored down centre)
*1 egg
*2 cups of water
*3 cups of coconut milk
*3 tbsp light brown sugar
*2 mangoes (sliced. Garnish each pudding with 1/2 mango)



1. Melt coconut butter in large saucepan on moderate heat.

2. Add rice to butter and cook for 3 minutes. Add vanilla bean pod.
3. Place water and coconut milk in a saucepan to warm. Add this liquid one cup at a time to the rice. Allow the rice to absorb the liquid.
4. Remove vanilla bean, stir in vanilla extract and sugar.
5. Whisk together egg yolks and 1 cup of coconut milk, then stir in to the risotto to be absorbed by the rice.
6. Serve warm with sliced mango.