Fruit salad with coconut rice pudding

With this recipe, you have the best of both worlds: the freshness of a fruit salad and the creamy of a rice pudding. It takes a bit of time to make but it’s worth it! You can serve the rice pudding cold or hot, and eat it for breakfast, or as a snack or dessert. Instead of the coconut milk you can of course choose a different plant milk, and there is also plenty to vary with the spices; for example, add gingerbread spices instead of the cinnamon, or use some anise for a completely different aroma! You can also easily replace the raisins with other dried fruit, such as cranberries or bits of dates. Taste as you go and make up your favourite pudding!


  • 1/2 litre
    coconut rice pudding
  • 1/2
    galia melon
  • 2
  • 2

Coconut rice porridge

  • 400 ml
    coconut milk or another plant milk
  • 100 ml
  • 120 g
    brown rice or basmati rice
  • pinch
  • 100 g
  • 4 tbsp
    sugar or agave syrup
  • 1/2 tsp
    vanilla extract
  • pinch
  • pinch


Coconut rice pudding

  1. Pour the coconut milk and the water into a large pan and bring to the boil. Add the rice and simmer for 40 minutes (or until your rice is almost cooked). Stir regularly.
  2. Add the raisins, sugar, vanilla and cinnamon. Bring to the boil again and let it cook for another 5 minutes, until the raisins are soft.

Fruit salad and coconut rice porridge

  1. Cut the skin of the melon and slice the melon into cubes. Peel the oranges and kiwis and cut into slices.
  2. Scoop the rice porridge into bowls and divide the fruit between them.


Courses: Breakfast, Dessert
Cuisines: Dutch, Fusion
Difficulty: Level 1 (easy)
Cooking time: 45-60 minutes
Season: Summer
Number ingredients: 10-15 ingredients
Taste: Creamy, Sweet
Preparation method: Cooking, Mixing
Type of dish: Cereal, Fruit salad, Pudding
Campaigns: VeggieChallenge