Coconut and Lime Rice Pudding with Fresh Papaya

, from Issue #46. August, 2015
Photography by Aaron McLean.
Coconut and Lime Rice Pudding with Fresh Papaya

Top this creamy pudding with fresh raspberries when in season.

Serves: 4–6


Rice pudding
¾ cup risotto or short grain rice
1 x 400 ml tin coconut cream
2½ cups milk
3 tablespoons coconut sugar or caster sugar
1 teaspoon vanilla bean paste or vanilla extract
½ teaspoon sea salt

To finish
finely grated zest 1 large lime
1 cup extra coconut cream
1 papaya, peeled and sliced
shaved coconut, roasted



Pudding: Place all the ingredients in a medium saucepan and bring to the boil.

Reduce the heat to low and simmer very gently for 20–25 minutes or until cooked to your liking.

Take off the heat and cool, stirring occasionally.

To serve: Stir in the lime zest and ½ a cup of the coconut cream.

Spoon the pudding into glasses and top with a drizzle of coconut cream and the papaya.

Scatter with a little extra coconut sugar and the shaved coconut. 

Cook’s tip: If the pudding has been refrigerated, you may need to stir in a little more coconut cream or regular milk to loosen it before serving.