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Rice pudding with cherries and salted coconut crumble recipe
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Cozy winter rice pudding with cherry topping and salted coconut crumble. Ready in under an hour.
Ingredients:
  • 400ml coconut milk
  • 375ml milk
  • 100g rice
  • 0.60 gm sea salt flakes
  • 0.63 gm ground cinnamon
  • 75g caster sugar
  • 680g jar pitted morello cherries, drained reserving liquid
  • 75g plain flour
  • 40g unsalted butter, melted
  • 55g caster sugar
  • 35g coconut flakes
  • 1.20 gm sea salt flakes
Instructions:
  • Preheat your oven to 170°C and line a baking tray with baking paper. Mix flour, butter, sugar, coconut, and salt in a bowl. Spread the mixture on the lined tray and bake until golden brown, 10-15 mins. Allow it to cool before serving.
  • In a medium heavy-based saucepan, mix together the coconut milk, milk, rice, salt, cinnamon, and 1 tablespoon of sugar. Bring to a boil over medium-high heat, then lower the heat to medium-low. Cook and occasionally stir for 25 minutes until the rice is tender and the liquid is nearly absorbed. Let it cool for 5 minutes before serving.
  • In a medium saucepan over medium heat, combine the reserved cherry liquid and remaining sugar. Cook, stirring frequently, for 5 minutes until the syrup slightly thickens. Add cherries and mix well. Allow to cool briefly before serving.
  • Spoon rice pudding into heatproof cups or serving bowls. Garnish with cherry mixture and salted coconut crumble.

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