Coconut Rice Pudding with Fruit Salsa

Warm up with a luscious dairy-free rice pudding that's easily made in a rice cooker or saucepan. Combined with fruit salsa, this rice pudding is tropical and delicious!
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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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Rice Pudding:

3/4 cup (6 ounces/170 grams) arborio rice

1 can (14 ounces/414 milliliters) coconut milk

1/2 cup (4 fluid ounces/115 milliliters) water

2 teaspoons pure vanilla extract

1/2 cup (4 ounces/115 grams) sugar

Fine salt

Fruit Salsa:

1 ripe mango, cubed

10 strawberries, chopped

1 lime, zested


Special equipment:
Rice cooker (optional)
  1. Make the rice pudding: Combine the rice, coconut milk, water, vanilla extract, sugar and a pinch of salt in a rice cooker. Stir then cook according to the manufacturer's instructions, until the rice is fully cooked and the liquid has been absorbed, 25 to 30 minutes. (Alternatively, cover and cook in a heavy-bottomed medium saucepan over medium-low heat until the rice is fully cooked and the liquid has been absorbed, 25 to 30 minutes. Stir frequently to prevent the rice from sticking.)
  2. Remove from the heat and let stand.
  3. Meanwhile, make the fruit salsa: Combine the mango, strawberries and lime zest in a medium bowl. Stir and let sit for 15 minutes. This gives the flavors time to marry together.
  4. While the rice pudding is still warm and steaming, top with the fruit salsa and serve. (See Cook's Note.)

Cook’s Note

The rice pudding can also be enjoyed cold but I prefer it warm. There is something more comforting about it.

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