This easy-to-make black rice coconut pudding uses coconut and rice. The whole family can get involved in making this, as the kids can help cut up the fruit that goes on top. Black rice turns a brilliant purple color when it is cooked because the rice contains anthocyanin, which can be found in blueberries, making this a fun family recipe!
Tips & Tricks
The recipe consists of four simple steps, and the pudding can be served cold or hot. It’s perfect for prepping ahead of time.
It can be served with mango and strawberries, chunks of pineapple, or raspberries, or if none of those fruits sound good to you, you can top it with whatever you like!
How to Make It
Ingredients:
- 10 oz of Thai black rice
- 14 oz tin of coconut milk
- 7 oz of coconut water
- 2 oz of caster sugar, plus one teaspoon
- 5 oz tin of coconut cream
- 1 large mango, diced, skinned, and stoned
- 9 oz of diced and hulled strawberries
- The zest and juice of a lime
Instructions:
1. Place the rice in some water to soak for an hour. When time’s up, drain the water and add the rice to a pan with the sugar, coconut water, and coconut milk, and bring the mixture to a boil.
2. Turn the heat down to a simmer and cook the mixture for around 40 minutes, or until the liquid is nice and thick and sticky.
3. Now add in the majority of the coconut cream, keeping a little aside to use as a topping. Turn up the heat and let it all bubble for five minutes.
4. Turn the heat off and let the mixture sit for five minutes and then put it in a bowl and let it cool down.
5. While it’s cooling, add the strawberries, mango, lime zest, juice, and a teaspoon of sugar to a bowl. Mix them together and put them in the fridge until the pudding is ready to serve.
6. You can serve this treat cold or hot, just don’t forget to top it off with the fruit and leftover coconut cream!