Coconut Rice Pudding

Serves 4


  • 25g Coconoil
  • 4 cardamom pods, seeds only
  • 175g Basmati rice
  • 400ml coconut milk
  • 300ml water
  • 3 tbsp honey
  • 175g prunes
  • juice of 1 orange


  1. Heat the Coconoil in a pan and cook the cardamom seeds for a few minutes to bring out the flavour.
  2. Stir in the rice and cook for 2-3 minutes before pouring in the coconut milk, water and 2 tbsp honey. Bring to a simmer and cook for 18-20 minutes until the rice is tender.
  3. Meanwhile, place the prunes, remaining honey and orange juice in a small pan and simmer for 10 minutes.
  4. Spoon the prunes over the rice to serve.


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