NZ Woman's Weekly

Creamy coconut rice pudding with poached strawberries and red grapes

  • Servings

  • Courses


The addition of yoghurt to this rice pudding takes away a bit of that sweetness and makes it a little more tart.

  • 2 punnets strawberries
  • 1 cup red grapes
  • 1 cinnamon quill
  • 1 cup apple cider
  • 1 cup short-grain rice
  • 1 x 400ml tin coconut cream
  • 3 tbsp brown sugar
  • 1 vanilla pod, seeds scraped out
  • Pinch salt
  • 1 cup plain unsweetened yoghurt

1 Place the strawberries, grapes, cinnamon quill, cider and 1 tbsp brown sugar in a small saucepan. Bring to the boil, simmer for 3 minutes, then remove from heat. Set aside until serving.

2 In a large saucepan, put the rice, coconut cream, 1 tbsp brown sugar, vanilla and salt. Cook over a low heat, stirring often, until the mix is thick and creamy. Add a little extra milk if necessary. When the rice is tender, add 3 tbsp of plain unsweetened yoghurt and stir.

3 Remove the vanilla pod and put the mix into an enamel dish or baking tray. Sprinkle over the remainder of the brown sugar and put under a hot grill until the top starts to caramelise. Serve with the poached fruit and extra plain yoghurt if desired.

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