This is a classic English pudding with some Thai tweaking. The sweet, aromatic flavour of the coconut milk is a perfect dessert to serve after a spicy main course.


  • 100g pudding rice

  • 350ml milk

  • 350ml coconut rice

  • 90g caster sugar

  • 4 tbsp double or whipping cream

  • 6 slices pineapple in juice

  • 1 tbsp nut oil

  • 1 dessert spoon caster sugar


  • 1.

    In a heavy pan cook the rice slowly with the coconut milk and milk for about 40 minutes. When cooked and all the milk and cream have been absorbed now add the sugar, stir well and allow to get cold.

  • 2.

    Whip the cream and fold into the rice pudding. Put into 6 rings, place on plates.

  • 3.

    To make the caramelised pineapple, cut the rings in half and heat the oil in a frying pan and fry until brown. Turn over, sprinkle on the sugar and put to one side.

  • 4.

    To serve, put two halves of pineapple on the side of the plate with the rice pudding and garnish with deep fried mint if you want!

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 465kj
  • Fat Total 8g
  • Saturated Fat 3g
  • Protein 7g
  • Carbohydrate 92g
  • Sugar 36g
  • Sodium 31mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Nikki73Report
i guess 350 mlsof coconut rice should be coconut milk. the recipe sound delicious