Chilled Coconut and Passionfruit Rice Pudding with Glazed Pineapple

, from Issue #58. September, 2015
Photography by Aaron McLean.
Chilled Coconut and Passionfruit Rice Pudding with Glazed Pineapple

Cool, creamy rice with the tang of passionfruit are a delicious combo in this great do-ahead dessert. Slices of fresh mango make an ideal alternative to the pineapple.

Serves: 4–6


2½ cups milk
2 tablespoons freeze-dried passionfruit powder (I used Fresh-As brand)
1 cup coconut cream
½ cup caster sugar
½ teaspoon vanilla paste or extract
½ cup Arborio rice
pinch sea salt

½ ripe pineapple, core removed
3 tablespoons honey
1 teaspoon vanilla paste or extract

To serve
extra coconut cream
Stroopie or other thin crisp biscuit 


Rice pudding: Stir a ¼ cup of the milk with the passionfruit powder in a small bowl to make a smooth paste.

Place all the remaining ingredients in a medium saucepan and stir in the passionfruit mixture. Bring to the boil then reduce the heat to very low and cook until the rice is tender, but still with a little bite. Stir often to prevent it catching on the base of the pan. A simmer mat is ideal for slow, gentle cooking. 

Take off the heat and cool then cover and chill until ready to use.

Pineapple: Cut the pineapple into chunks. Put the honey, vanilla and pineapple in a large sauté pan over a high heat. Cook, stirring frequently until all the juices have evaporated and the pineapple is sticky and caramelized.

To serve: Divide the cold rice pudding between bowls and pour over a layer of coconut cream. Top with a spoonful of pineapple and a wedge of Stroopie. 

Pantry Note: Stroopie are Dutch syrup waffles, available in the international section at the supermarket. Fresh-As passionfruit powder is available from gourmet food stores.