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Caramelised pear and toasted coconut rice pudding

This is what dessert dreams are made of! This rice pudding recipe sees caramelised pear and toasted coconut come together to create a decadent sweet treat that's perfect on chilly nights

May 17, 2017 11:10pm
By Helen Jackson
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
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This recipe first appeared inFood magazine.
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Ingredients

  • 2 cup full cream milk
  • 1 cup coconut milk
  • 300 millilitre cream
  • 1/2 cup Arborio rice
  • 3 tablespoon white sugar
  • 1 teaspoon vanilla extract
  • 2 firm but ripe pears
  • 3 tablespoon butter
  • 1/4 cup brown sugar
  • 1/3 cup coconut chips, lightly toasted

Method

  • 1
    Combine the milks, cream, rice, sugar and vanilla in a large saucepan over a low heat. Stirring regularly, bring the liquid to a simmer and cook for 20 minutes until the rice is tender and the mixture thick and creamy. Set aside to cool.
  • 2
    Cut the pears into quarters and then each quarter into thirds.
  • 3
    Melt the butter and brown sugar together in a large frying pan over a medium heat and cook the pears for 10-15 minutes until tender and starting to caramelise.
  • 4
    Spoon rice pudding into 4 bowls, top with pears and sprinkle with coconut chips.

Notes

  • This will keep refrigerated for up to 3 days. For a decadent option, add chopped white or dark chocolate to the hot rice pudding once cooked. - For a dairy-free variation, use coconut milk and coconut cream or experiment with nut milks. PER SERVE Energy 788kcal, 3299kj • Protein 8.7g • Total Fat 59g • Saturated Fat 39g • Carbohydrate 52g • Fibre 4.4g • Sodium 135mg

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