Coconut and raspberry rice pudding

Servings: 4 Prep time: 10
Difficulty: Easy Cooking time: 20
Author: My Dairy-Free Dream Total time: 30

Add coconut, fruit puree and honey to a simple rice pudding and you have a dessert that's so good you'll want it again and again.


500ml Organic or Vanilla Rice Dream.
1 1/2 tsp honey.
100g short-grain (pudding) rice.
20g desiccated coconut.
120g raspberry puree (or other fruit puree, if desired).


  1. Add the Rice Dream and honey to a saucepan and heat over a low heat.
  2. When the liquid is warm, add the rice and desiccated coconut, then cook for 20 minutes over a low heat, stirring continuously to ensure the rice pudding does not stick.
  3. Once cooked, cool and serve in ramekins or dessert glasses with the raspberry puree on top.
  4. To make the fruit puree, mash the raspberries with a fork or spoon to form a paste.
  5. Serve as is or push through a sieve to remove the pips if preferred


Per serving:

Calories 200kcal
Carbohydrates 37g
of which sugars 10g
Fat 4.5g
of which saturates 2.8g
Salt 0.3g
Calcium 14mg

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