Articles FoodDesserts & PancakesBlueberry and Coconut Rice Pudding
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Blueberry and Coconut Rice Pudding

By Rachel - Silversurfers Assistant Editor Sep 26, 2018

This delicious recipe puts a spin on the classic rice pudding recipe, and also has the advantage of being vegan-friendly! 

The creamy rice and coconut makes for a luxurious base, while the blueberries add a hint of sweet tartness. Perfect for serving after a meal or just as a mid-week pick me up.

Serves: 4   Prep time: 10 minutes   Cooking time: 40 minutes

You’ll need

  • 200g pudding rice
  • 1 x400ml can reduced fat coconut milk
  • 500ml almond or oat milk
  • 80g caster sugar
  • 250g blueberries
  • 50g desiccated or shaved fresh coconut

What to do

  1. Place the rice, coconut milk and almond milk into a large saucepan, add the caster sugar. Cook gently for approx 20 mins, stirring occasionally to stop the rice catching on the bottom of the pan.
  2. Add the blueberries and cook for a further 10 mins until the blueberries have softened but still hold their shape and the rice is cooked through.
  3. Toast the coconut until golden.
  4. Serve the rice pudding warm in heatproof glasses or bowls with a little of the toasted coconut stirred in and the rest sprinkled on top.
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Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

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