Coconut Rice with Red Fruits

There’s something deeply comforting about coconut rice pudding with red fruits – the way the coconut scent floats up softly as it simmers, wraps around you like something familiar, warmly sweet. I remember standing barefoot in the kitchen one late Sunday afternoon, stirring gently, a wooden spoon in one hand and the sun slipping sideways through the window. As soon as I topped it with those glossy berries – their sharp brightness somehow balancing the deep velvety creaminess – well, I didn’t even make it to the table… just leaned against the counter and had a bite, then two, then didn’t stop. It’s not a fancy dish, but it feels thoughtful. Generous, even.

Why You’ll Crave It

• The coconut milk brings an unmatched creaminess, like silk – but gentler
• Fresh red fruits cut through the richness with just the right amount of brightness
• It can be served warm for comfort or chilled when the sun is high and your appetite light
• It’s entirely dairy-free, but no one ever notices (or cares) because it’s just good
• You can prep it ahead, which is a quiet little gift on a busy day

The first time I made this, I didn’t even plan to – I had leftover rice, a dented can of coconut milk, and a few raspberries on the brink… accidental magic.

What You’ll Need

• Rice: 150g plain white rice, rinsed well (short-grain if you can, for extra creaminess)
• Coconut milk: 400ml full-fat, from a can – and give it a stir before pouring
• Sugar: 50g white granulated, or more if your sweet tooth asks for it
• Vanilla extract: 1 teaspoon – real vanilla really does make a difference here
• Salt: just a pinch to keep the sweetness grounded
• Red fruits: 200g – raspberries, chopped strawberries, even sour cherries if you’ve got them
• Fresh mint leaves: a few, torn or whole, just for the finish

Easy How-To

Rinse the Rice

Start by rinsing your rice under cool running water until it runs clear – it’s worth the few extra moments, promise. This step keeps the pudding from getting gluey later.

Begin the Simmer

In a medium pot, combine the rice, coconut milk, and another 400ml of water. Bring it to a gentle boil – keep an eye on it while you stir occasionally, the coconut milk can creep up the sides if it feels unattended.

Let It Slowly Thicken

Once it starts gently bubbling, lower the heat and pop a lid on, leaving it just a crack open. Let it simmer for 15-20 minutes (sometimes more, sometimes less, depending on the mood of your stove) until the rice is tender and most of the liquid’s been kissed away.

Add the Sweet Touches

Now stir in the sugar, a little pinch of salt, and your vanilla extract. Taste it – a spoon here helps. It should be mellow-sweet with a cozy afterglow. Stir until glossy and smooth.

Prepare the Topping

While the pudding rests – warm but not hot – chop your fruits. If they’re extra tart, a sprinkle of sugar never hurts, but I like keeping their edge intact for contrast.

Serve with Love

Scoop the pudding into bowls. Spoon over the fruit generously… don’t fuss too much about it looking perfect, just lush. Mint leaves if you have them, or even a bit of lime zest if you’re craving brightness.

Good to Know

• If it thickens up more than you’d like once cooled, a splash of warm coconut milk brings it back to silky
• Don’t skip the salt – even the tiniest bit lifts the whole dish (you won’t taste “salt” exactly, but you’ll notice the difference)
• This is even lovelier eaten the next day, straight from the fridge with a spoon and five quiet minutes

Serving Ideas

• Serve chilled in small jars for picnics or parties, with mint tucked on top like a secret
• Layer it parfait-style with fruit and granola for a dressed-up brunch option
• Or spoon it warm into small bowls right after dinner with a cup of chamomile tea on the side

Top Tricks

• Let the rice rest with the lid on after cooking for five minutes – it keeps cooking gently in its own steam, and turns wonderfully tender
• If using frozen fruits, let them thaw completely and drain off any extra liquid so they don’t water down the pudding

Frequently Asked Questions

Can I substitute the rice type?

Yes, although short-grain or sushi rice gives the best texture. Jasmine or even arborio works too, though the finish may be less creamy or slightly different in chewiness.

What if I don’t have vanilla?

You can skip it, or use a bit of cardamom or cinnamon if you like a warmer flavor. Or just let the coconut speak for itself – that’s not a bad thing.

Can I prepare this coconut rice pudding red fruits dessert the day before?

Absolutely. In fact, the flavors seem to deepen overnight. Just cover it tightly and refrigerate. Stir well before serving, and perhaps add a splash of milk if it’s thickened too much.

How long will it keep?

About 3 days in the fridge, though I’ve never actually had it last that long…

Can I use canned fruit?

You can, but drain them thoroughly, and be gentle with sweetened versions – otherwise the pudding can tip too sugary. Fresh is still best if you’ve got it.