Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
If you're looking for a low fat dessert (opens in new tab) that still gives you that comfort food feeling then this is perfect. Made with rich coconut milk and unrefined palm sugar it's a slightly healthier take on this classic pud. If you're trying to be really good simply make the coconut milk a light version and swap the sugar for honey - equally as delicious with less of the guilt!
HOW TO MAKE COCONUT RICE PUDDING
Ingredients
- 200g Thai sticky rice
- 1 x 400ml can of coconut milk
1
- ⁄
4
- tsp salt
- 50g palm sugar, roughly chopped
- 5 kaffir lime leaves
- 1 ripe papaya
- juice and zest of 2 limes
- 4 mint sprigs, to garnish
Method
Soak the rice in 300ml of water for at least 30 minutes or up to 4 hours, even overnight. Drain the rice and wash it thoroughly.
Take a bamboo steamer with a lid and line it with greaseproof paper, a banana leaf or some muslin. If using paper or banana leaf, use a skewer to pierce it with lots of holes. You want plenty of steam to get through, but don’t make the holes too large or the rice will fall out.
Pour water into a saucepan that the steamer can sit on or use a wok – the water should be about 5cm deep. Place the rice in the steamer and put on the lid. Bring the water to the boil, then turn down the heat and steam the rice for about 20 minutes or until it is tender.
While the rice is cooking, pour the coconut milk into a small saucepan and add the salt, palm sugar and kaffir lime leaves. Warm the milk through over a medium heat, stirring frequently, for 5–7 minutes so the flavours infuse, but do not allow it to boil.
Cut the papaya in half and remove the seeds, then peel the flesh and cut it into neat slices. Divide the slices between 4 plates or arrange them on a serving dish and add the zest and juice of the limes and the mint sprigs.
Once the rice is cooked, put it in a mixing bowl and gradually add three quarters of the infused coconut milk, a quarter at a time. Keep the final quarter for finishing the pudding. Mix well and leave to cool for 10–15 minutes. Drizzle over the remaining coconut milk at the last minute and serve with the papaya.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
Chinese New Year 2023: Year of the Water Rabbit and the lunar celebration explained
Chinese New Year 2023 welcomes in the Year of the Water Rabbit - here's everything to know about the celebration and its lunar connections
By Aoife Hanna • Published
-
Chinese zodiac 2023 - what each animal sign can expect in Year of the Water Rabbit
Chinese zodiac 2023 - as Chinese New Year approaches, here's what the Year of the Water Rabbit holds depending on your Chinese zodiac sign
By Donna Stellhorn • Published
-
Queen Camilla proves shirt dresses aren’t just for summer with autumnal printed look for London engagement
Queen Camilla’s shirt dress is a familiar sight for royal fans as she’s been glimpsed in this vibrant outfit several times this year already…
By Emma Shacklock • Last updated