I love this recipe because it combines creamy and crunchy textures with a balance of sweet and salty flavors. The rice pudding is silky and rich from the mix of coconut milk and regular milk, while the cherries add a fruity brightness that cuts through the creaminess. The salted coconut crumble gives it an irresistible crunch and a touch of indulgence. It’s easy to make, beautiful to serve, and tastes like something from a restaurant—perfect for family gatherings or a weekend dessert.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
400 ml coconut milk 1 1/2 cups (375 ml) milk 1/2 cup (100 g) arborio rice 1/4 tsp sea salt flakes 1/4 tsp ground cinnamon 1/3 cup (75 g) caster sugar 680 g jar pitted morello cherries, drained reserving liquid
Salted coconut crumble: 1/2 cup (75 g) plain flour 40 g unsalted butter, melted 1/4 cup (55 g) caster sugar 3/4 cup (35 g) flaked coconut 1/2 tsp sea salt flakes
Directions
I preheat the oven to 170°C and line a baking tray with baking paper.
To make the salted coconut crumble, I combine the flour, melted butter, caster sugar, flaked coconut, and sea salt in a bowl.
I spread the coconut mixture evenly over the lined tray and bake for 10–15 minutes or until golden brown. I then set it aside to cool completely.
For the rice pudding, I combine the coconut milk, milk, arborio rice, salt, cinnamon, and 1 tablespoon of the caster sugar in a medium heavy-based saucepan.
I bring the mixture to the boil over medium-high heat, then reduce the heat to medium-low and cook, stirring occasionally, for about 25 minutes until the rice is tender and most of the liquid has been absorbed.
I set the rice pudding aside for 5 minutes to cool slightly.
Meanwhile, I place the reserved cherry liquid and the remaining sugar in a medium saucepan over medium heat.
I cook, stirring often, for about 5 minutes until the syrup thickens slightly, then add the cherries and stir to combine. I set it aside to cool a little.
To serve, I divide the rice pudding among cups or serving bowls, spoon the cherry mixture over the top, and finish with a generous sprinkle of the salted coconut crumble.
Servings and Timing
This recipe serves 8 people. It takes about 10 minutes to prepare and 40 minutes to cook, for a total time of around 50 minutes. It’s a perfect make-ahead dessert for entertaining or a warming treat for a cold evening.
Variations
I like to switch things up depending on the season. Sometimes I use mixed berries or stewed plums instead of cherries. For a richer version, I replace part of the milk with cream. If I’m after extra flavor, I stir in a splash of vanilla extract or a little orange zest while cooking the rice. For a tropical twist, I top it with toasted macadamias or mango instead of crumble and cherries. I can even make it dairy-free by using all coconut milk and plant-based butter in the crumble.
Storage/Reheating
If I have leftovers, I store them in airtight containers in the fridge for up to 3 days. The rice pudding thickens as it cools, so when I reheat it, I stir in a splash of milk to loosen it up. I reheat it gently on the stove or in the microwave. The crumble keeps best stored separately in an airtight container at room temperature for up to 5 days so it stays crisp.
FAQs
Can I make the rice pudding ahead of time?
Yes, I often make it a day in advance and reheat before serving. I just keep the crumble separate so it stays crunchy.
Can I use fresh cherries instead of jarred?
Yes, I can use fresh or frozen cherries—just simmer them with a bit of sugar and water to make a syrup.
What type of rice should I use?
Arborio rice is best because it gives a creamy texture, but I can also use pudding rice or short-grain rice.
Can I make this dairy-free?
Yes, I replace the milk with more coconut milk and use dairy-free butter in the crumble.
How do I stop the rice pudding from sticking?
I stir it occasionally while cooking and use a heavy-based saucepan to prevent burning.
Can I use brown sugar instead of caster sugar?
Definitely—it gives the pudding and crumble a deeper, caramel-like flavor.
How do I keep the crumble crunchy?
I store it separately from the pudding and only add it right before serving.
Can I serve this cold?
Yes, it’s delicious chilled, especially in warmer weather. I find the flavors even more pronounced when cold.
Can I add extra spices?
I love adding cardamom, nutmeg, or vanilla for a more aromatic twist.
What can I serve with it?
I sometimes add a dollop of whipped cream or Greek yoghurt for a luxurious finish.
Conclusion
This Rice Pudding with Cherries and Salted Coconut Crumble is one of my favorite desserts because it’s comforting, flavorful, and wonderfully textured. The creamy coconut rice, sweet cherries, and salty, crunchy crumble make every bite irresistible. Whether I’m making it for guests or just treating myself, it’s a cozy, crowd-pleasing dessert that always feels special.
This Rice Pudding with Cherries and Salted Coconut Crumble is a luxurious and comforting dessert featuring creamy coconut-infused rice pudding, tart morello cherries, and a golden, crunchy salted coconut crumble. Perfect for cozy evenings or elegant entertaining.
Ingredients
400 ml Coconut milk
1 1/2 cups (375 ml) Milk
1/2 cup (100 g) Arborio rice
1/4 tsp Sea salt flakes
1/4 tsp Ground cinnamon
1/3 cup (75 g) Caster sugar
680 g jar Pitted morello cherries, drained (reserve liquid)
Salted Coconut Crumble:
1/2 cup (75 g) Plain flour
40 g Unsalted butter, melted
1/4 cup (55 g) Caster sugar
3/4 cup (35 g) Flaked coconut
1/2 tsp Sea salt flakes
Instructions
Preheat the oven to 170°C (340°F) and line a baking tray with baking paper.
Make the salted coconut crumble: In a bowl, combine flour, melted butter, caster sugar, flaked coconut, and sea salt. Spread the mixture evenly on the tray and bake for 10–15 minutes, until golden brown. Set aside to cool completely.
Make the rice pudding: In a medium heavy-based saucepan, combine coconut milk, milk, arborio rice, sea salt, cinnamon, and 1 tablespoon of the caster sugar.
Bring to the boil over medium-high heat, then reduce to medium-low and cook, stirring occasionally, for 25 minutes, or until the rice is tender and most liquid is absorbed.
Set aside for 5 minutes to cool slightly.
Prepare the cherries: In another saucepan, combine the reserved cherry liquid and remaining sugar. Cook over medium heat for 5 minutes, stirring often, until slightly thickened. Add the cherries and stir to combine, then set aside to cool slightly.
Assemble: Divide the warm rice pudding among serving bowls or cups. Spoon the cherry mixture over the top and finish with a generous sprinkle of the salted coconut crumble.
Serve warm or chilled, as desired.
Notes
Use mixed berries, plums, or mango instead of cherries for a seasonal twist.
Replace part of the milk with cream for a richer pudding.
For a dairy-free version, use all coconut milk and plant-based butter.
Store crumble separately at room temperature for up to 5 days to keep it crunchy.
Rice pudding keeps in the fridge for up to 3 days; reheat gently with a splash of milk to loosen.
