Description
A creamy coconut rice pudding topped with warm ginger infused blueberries, blending comfort and brightness in every spoonful.
Ingredients
Scale
- 1 cup white rice
- 2 cans coconut milk
- 1 cup water
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups blueberries
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemon juice
- 2 tablespoons sugar for topping
Instructions
- Combine rice, coconut milk, water, sugar, vanilla, and salt in a saucepan.
- Bring to a gentle simmer and cook for about 25 minutes, stirring occasionally.
- In a small pot, cook blueberries, ginger, lemon juice, and sugar until thick and glossy.
- Stir the rice pudding during the final minutes to keep it from sticking.
- Serve the pudding warm or chilled topped with ginger blueberries.
Notes
- Add extra coconut milk for a looser texture.
- Frozen blueberries work perfectly for the topping.
- Let the pudding rest for a few minutes before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 22g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: coconut rice pudding, ginger blueberries, creamy rice pudding, coconut dessert, fruit topping