Coconut Rice Pudding with Berry Fruit Topping
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 50mins
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- Serves
- 8
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- Calories
- 680
A creamy rice pudding topped with a quick berry jam made from a bag of frozen mixed berries, sprinkled with sugar then grilled until hot and bubbling. The dessert is then garnished with toasted coconut flakes and served hot. We've made this recipe vegan, however you could use milk if you prefer.
recipe updated Jan 21, 2025
Ingredients
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- Frozen mixed berries
- 150 g
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- Flaked coconut
- 100 g
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- Coconut milk
- 800 ml
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- Water
- 300 g
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- Light brown sugar
- 100 g
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- Vanilla extract
- 2 teaspoons
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- Short grain rice
- 300 g
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- Unsweetened oat milk
- 500 ml
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- Caster sugar
- 5 tablespoons
Tools
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Oven
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Cooking Chef XL
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Cooking chef xl bowl
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Baking dish - large
Step preview
- Attach the Stir Tool
- Add coconut milk, water, light brown sugar, vanilla extract, short grain rice and Unsweetened oat milk to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until creamy - approx 10 min, 105°C, Speed Min
- Cook with splashguard fitted until thickened - approx 25 min, 100°C, Stir 3
- Transfer mixture to baking dish
- Pre-heat oven - 200°C
- Add frozen mixed berries to the baking dish
- Sprinkle with caster sugar
- Bake - approx 8 min, 200°C
- Let cool slightly
- Serve
- Garnish with flaked coconut