Rice pudding with sweet cream of coconut

Rice pudding with sweet cream of coconut

  • Préparation

    Prep time: 45 minutes

  • Cuisson

    Cooking time: 45 minutes

  • Portions

    Servings: 4 servings or 12 tapas





  • Heat the 2% milk and the coconut milk with 20 g of sugar, vanilla and lemon grass.

  • Once the milk is boiling, reduce to low heat, add the rice and 20 g of sugar.

  • With a spatula, constantly stir the rice. It should take approximately 35 minutes for the rice to cook and to absorb the milk.

  • Once cooked, spread the rice evenly on a cold cooking sheet, remove the lemon grass and the vanilla sprigs, and cover the rice with a plastic film. Set aside.

English Cream:

  • In a pot, heat the milk.

  • In another pot, away from the stove, beat the egg yolks and sugar until the mixture turns white. Add the egg yolk and sugar mix to the hot milk, a little a at time, constantly stirring.

  • Cook on low heat, and continuing stirring until the mixture slightly thickens.

  • Remove from heat, add the rehydrated gelatin sheets, mix them in slowly and refrigerate.

Whipped Coconut Cream:

  • Whip the 35% whipping cream in a bowl. Once spikes begin to form, incorporate the sweet cream of coconut while whipping.

  • Refrigerate.


  • Once all preparations have cooled, combine the English cream and the rice in a bowl using a spatula

  • Add whipped cream and mix.

  • Pour the mixture into individual ramekins.

  • Garnish with mint leaves and vanilla sprigs.

Recipe developed by Ateliers et Saveurs


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