Photo: Jonas Ducker
Natalie Coleman's coconut rice pudding with blueberries recipe
11 ingredients
20 min + 30 min
4 people
openrecipes
Everybody loves rice pudding, don’t they? Well in my family we do. I thought I would try some different flavours to pimp up the traditional rice pudding.
Estimated Nutrition (whole recipe, rough)
845
Calories
17g
Protein
36g
Fat
116g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Blueberry | 1 cup (148g) | 84 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pudding | not in our table | 0 |
| Macadamia Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 pudding rice
- g whole milk
- 300 caster sugar
- ml x 400ml can coconut milk
- 80 vanilla pod, split open
- g macadamia nuts
- 1 desiccated coconut
- 1 fine strips of orange zest, to garnish
- 50 blueberries
- g caster sugar
- 20 strips of orange peel
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes