Cherry and Coconut Rice Pudding

Cherry and Coconut Rice Pudding

Cherry and Coconut Rice Pudding

layers of sweet and tangy cherries in a creamy, sweet coconut rice pudding!Here is another dish that makes me incredibly nostalgic for my youth.

My mother used to make rice pudding and serve it with a lightly sour yet sweet cherry or berry sauce.

She used full milk back then, but I wanted to make recipe vegan as I never had dairy milk on hand.

Any dessert that includes fruit is my favorite. Feel free to add any fresh or frozen fruit you’d like, however I highly suggest cherries!

What I like about this recipe is that you can pretty much measure out all of your ingredients using the 15 oz container of coconut milk! It’s convenient and there are less dishes to wash.

I think this is also the perfect dessert for a picnic. ideal for grabbing and going.

You may eat this dessert either warm or cold.


1 cup Cherries, Fresh or Frozen
1 (2 slices of peel & some of the juice) Orange
1+1/2 cups (13.5 ounces) Whole Milk Coconut
3.25 cups of 6.75 ounces 6.7 ounces of filtered water (1 cup) Pure Vanilla Extract/Paste 0.25 cups Arborio Risotto Rice 0.50 teaspoons Sugar



In a sauce pan, combine the cherries with a tablespoon of water, cover it, and simmer over medium-high heat until the cherries soften and release their juices.

It will take around 10 minutes to prepare frozen cherries. Only approximately 7 minutes for fresh.

sometimes stir.

Add the zest of 1 orange and 1 tbsp of sugar after the cherries have reached the consistency you wish.

Use a clean sauce pan to cook the rice.


To the sauce pan, add the arborio rice, water, and coconut milk.

I use the empty coconut can and partially fill it with water.

Stir, then add a lid and gently bring to a boil.

After coming to a boil, reduce the heat to medium-low, cover, and simmer for 20 minutes.

Stir once in a while so that

the rice does not group together. Stir using a spoon, not a whisk.

Remove the rice from the heat after it has finished cooking.


Rice should be mixed with sugar and vanilla paste or extract.

Allow to slightly cool after stirring to blend.

A little water can be added to the rice pudding if it is too thick; just mix it in.

Give the rice pudding some time if there is too much liquid in it since the rice will keep soaking it up.


Pour part of the coconut rice into bowls, then top with cherries. Alternatively, fill jars halfway, then layer the coconut rice pudding and cherry sauce on top.

If you use a jar, you can either consume it right away or seal it and put it in the refrigerator to chill.

For up to five days, this rice pudding may be kept in the fridge in tightly closed jars.