Coconut Rice Pudding with Tropical Fruit Compote

Rice pudding seems to be a very divisive dessert – there are those who are traumatized by memories of rice pudding at school, and wouldn’t dream of letting it pass their lips, and those, like my mother, who adore it – skin and all – for the childhood comfort it evokes. This one is made with coconut cream as opposed to dairy, which not only makes it vegan, but which also makes it into something rather more sophisticated than classic rice pudding, especially when served chilled.


  • 120 g pudding rice
  • 80 g caster sugar
  • 2 × 400g tins full-fat coconut milk
  • 1 mango, peeled and diced
  • 2 passion fruit, halved, flesh scooped out
  • grated zest and juice of ½ lime
  • 80 g coconut cream (see Tip)


  1. Heat the oven to 200°C/fan 180°C/gas mark 6.
  2. In a small casserole dish, combine the rice, sugar and coconut milk. Stir, then cover with the casserole dish lid or foil and bake in the middle of the oven for 1 hour.
  3. Meanwhile, combine the mango and passion fruit flesh in a small bowl with the lime zest and juice. Allow this to sit at room temperature while you finish the rice pudding.
  4. Remove the rice pudding from the oven and check that the rice is cooked through. Stir it well, then add the coconut cream and stir to combine.
  5. Either serve the pudding immediately, with the fruit compote on top, or chill it, and serve it cold if preferred.