November 13, 2025
Coconut Rice Pudding with Whiskey Clementine Fruit
Coconut Rice Pudding with Whiskey Clementine Fruit
Comforting. Creamy. A spoonful of Irish soul.
Print Pin RateServings: 4
Calories
Carbs
Protein
Fat
Ingredients
For the Coconut Rice Pudding
- 150 g pudding rice short-grain or arborio
- 400 ml coconut milk
- 400 ml whole milk
- 2 tbsp caster sugar or coconut sugar for richness
- 1 tsp vanilla bean paste
- Pinch of sea salt
- 1 tbsp butter optional, for extra creaminess
For the Whiskey Clementine Fruit
- 150 g mixed dried fruit apricots, figs, cranberries, raisins, dates — chopped if large
- 1 large clementine – zest and juice
- 50 ml Irish whiskey
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon optional, but deliciously warming
Instructions
Make the fruit topping
- In a small saucepan, combine the dried fruit, clementine zest and juice, whiskey, honey, vanilla and cinnamon.
- Bring to a gentle simmer, then reduce the heat and let it slow-cook for 10–15 minutes, stirring occasionally, until the fruit is plump, glossy and syrupy.
- Set aside to cool slightly — it will thicken beautifully as it rests.
Cook the coconut rice pudding
- Rinse the rice under cold water until the water runs clear.
- In a heavy-bottomed saucepan, combine the coconut milk, whole milk, sugar, salt and vanilla. Bring to a gentle simmer.
- Add the rice, stir well, and reduce the heat to low.
- Cook slowly for 30–35 minutes, stirring often, until the rice is tender and the mixture has thickened into a luscious, creamy pudding.
- If it thickens too much, loosen with a splash of milk. Stir in a knob of butter at the end for a silky finish.
Serve
- Spoon the warm coconut rice pudding into bowls.
- Top generously with the whiskey-clementine fruit and drizzle over any syrup from the pan.
- For a little extra theatre — finish with toasted coconut flakes or chopped pistachios.