Description

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

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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.

Add vanilla or orange zest to enhance flavor.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Stovetop and Baking
Cuisine: Australian

Nutrition

Serving Size: 1 portion
Calories: 390
Sugar: 27 g
Sodium: 210 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 25 mg