Tropical and Exotic -
Coconut Rice Pudding Recipe

This Coconut Rice Pudding Recipe has it's tropical allure from the coconut as well as the pineapple and mango. It is a refreshing and unusual fruit salad and rice pudding recipe for a dessert or a healthy breakfast.

Served in parfait glasses (or wine glasses) it's presentation is suitable for the most important company. It does however, tastes just as yummy when eaten out of a bowl.

The crumbled macaroons highlight the coconut flavour and add some crunch to the dessert.

This simple fruit and rice pudding recipe will delight everyone.

Coconut Rice Pudding Recipe

Pudding Recipe Ingredients:

• 2 cups (500 ml) water

• 1 cup (250 ml) rice

• 1 cup (250 ml) sugar

• 2 large eggs

• 3 tbsp (45 ml) cornstarch

• 4 tsp (20 ml) vanilla extract

• 1 1/2 cups (375 ml) whole milk

• 1 cup unsweetened coconut milk

• 1 tsp (5 ml) salt

• 1 cup (250 ml) shredded coconut

• 1 cup (250 ml) whipping cream

• 1 pkg macaroons - crumbled into tiny pieces


• 2 cups (500 ml) fresh pineapple - peeled, cored & chopped

• 1 cup (250 ml) fresh mango - peeled, pitted & chopped


Rice Pudding:

1. Bring 2 cups water to a boil in medium saucepan. Add the rice, stir, then reduce the heat to medium and simmer uncovered until water is absorbed and the rice is tender.

2. Put a 1/2 cup of sugar, the eggs, cornstarch, and vanilla in a large bowl and mix well to combine.

3. Meanwhile - Bring the milk, coconut milk, the remaining 1/2 cup of sugar, and salt to a boil in a medium saucepan to dissolve the sugar. Pour this, a bit at a time, over the sugar-egg mixture, whisking constantly.

4. Pour all of this mixture back into the saucepan and bring to a boil over medium heat. Stirring gently until it begins to thicken. Turn off the heat. Gently blend in the rice and the shredded coconut.

5. Transfer the pudding recipe to a clean bowl - cover and chill for about 4 hours.

6. Fold the whipped cream into the pudding just before assembling.

For macaroon crumble:

  • 2 cups (500 ml) of macaroons broken into tiny pieces.


1. Mix pineapple and mango pieces together.

2. Spoon about 1/4 cup of the rice pudding into each of 8 wineglasses. Layer with 1/4 cup of the fruit mixture. Sprinkle with 2 tablespoons macaroon crumble.

3. Repeat the layers.

4. Garnish each coconut rice parfait with a sprinkling of macaroon crumble and serve.

Recipe Yield: This recipe serves 8

Recipe Notes:

1. The Rice Pudding can be prepared a day in advance and kept refrigerated or left-over rice can be used.

2.Your Coconut Rice Parfaits can be assembled up to 6 hours in advance but must be kept refrigerated.

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