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Coconut Rice Pudding with Caramelised Pineapple


This is a modern twist on a favourite classic dessert- great for this time of the year. Tinned coconut milk adds a new dimension and, served with the pineapple accompaniment, it lifts a rice pudding out of the ordinary. This is one of the few occasions where you will need to alter the temperature of your oven  



Rice Pudding

1 tablespoon unsalted butter, softened
100g short-grain pudding rice
400ml coconut milk
500ml full-fat milk
50g caster sugar
1 vanilla pod, seeds scraped out
Ground ginger
Caramelised Pineapple

1 whole pineapple, diced into chunks
25g unsalted butter
50g muscovado sugar
Shot of rum
75mls double or whipping cream
Toasted coconut flakes to serve


Adjust oven to 150C.

Butter a 1.5 litre ovenproof dish and add the rice coconut milk, milk, caster sugar and the seeds of the vanilla pod. Mix gently.

Dot the butter over the top and sprinkle with a little ground ginger.

Place in the oven for 1 ½ - 2 hours, stirring well after the first 15 minutes. (This could be cooked at a lower temperature for a longer period of time).

If the pudding still seems very runny, return to the oven, checking every 10 minutes, until it is loosely creamy but not runny. The cooking time will vary, depending on the type and depth of dish you use.