Thai Coconut Rice Pudding with Roasted Spiced Fruits

Serves: 4

Chef Top Tip

"Everyone loves a rice pudding. It’s perhaps the most comforting of the classic British desserts. Here is a lovely Thai-inspired recipe that never fails to impress – either served on its own or topped with spice roasted fruits."


For the pudding:

  • 300ml coconut milk
  • 150ml full fat milk
  • 55g light brown sugar
  • 60g pudding rice
  • Zest of 1 lemon
  • 2 drops vanilla extract
  • 100ml double cream [optional]

For the spiced fruits:

  • Selection of fruits such as wedges of pineapple, mango, sliced bananas
  • 50g unsalted butter
  • 1 large pinch lemongrass
  • 4 tbsp golden syrup
  • 2 tbsp light brown sugar
  • ½ tsp of ground cinnamon and nutmeg


  1. Start by placing the rice, coconut milk, milk, lemon zest, vanilla and sugar in a pan.
  2. Slowly bring to a boil, then reduce the heat. Cover the mixture and simmer for about an hour, stirring occasionally.
  3. Once the rice is cooked, remove it from the heat. Leave it to one side while you prepare the fruit.
  4. Place the butter, syrup, lemongrass, cinnamon, nutmeg and sugar in small pan and heat gently until melted.
  5. Pour the mixture over the fruits in a small baking tin, mix well and place in a pre-heated oven at 200c for 15-20 minutes. Cook until the fruit is lightly caramelised.
  6. Remove from the oven and cool slightly before serving.
  7. To serve, divide the rice pudding between four serving bowls, adding the cream if you are using it.
  8. Top each bowl with some spice-roasted fruits and serve.

All products marked in bold are available to purchase through Vegetarian Express.