Coconut Rice Pudding with Caramelized Apples

4 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 35 min
470 calories/serving


1/4 tsp ground cardamom 1 g
1/4 cup apple jelly 80 g
1 cup milk, partly skimmed, 2% 250 mL
1 cup unsweetened coconut milk 250 mL
4 tbsp arborio rice 45 g
2 tbsp grated coconut 10 g
1/2 cup sugar 100 g
2 tbsp water 30 mL
3 1/2 tbsp butter, unsalted 50 g
1/3 cup apple juice 85 mL
2 apples 360 g


  1. Put the cardamom and the apple jelly in a small saucepan. Heat just 1-2 min over low heat to blend the flavours, then portion out the jelly into goblets or transparent cups. Place them in the refrigerator for about 20 min while cooking the rice.
  2. Bring the milk and coconut milk to a boil in a saucepan, then add the rice. Simmer gently, uncovered, until the rice is cooked, about 18-20 min. During the cooking, stir frequently to prevent the grains from sticking together: the mixture will resemble a thick soup. Add the grated coconut, let the mixture cool down a few min, then pour it into the cups over the apple jelly. Put the cups back in the refrigerator.
  3. Melt the sugar with the water in a small saucepan over medium heat and cook until golden, about 2-3 min. Remove the pan from the heat then add the butter and apple juice. Mix well and cook an additional 3 min, with stirring, taking care not to let it boil.
  4. Wash the apples, remove the core and cut into segments. Place the apple segments in a skillet, cover with half of the caramel and cook over medium-low heat 5-6 min, turning them once, until they become translucent. Place them in the cups over the rice pudding, then pour the remaining caramel on top. Serve.


For an even sweeter result, add sugar to the milk.

Nutrition Facts Table

per 1 serving (310 g)


% Daily Value




25 g

39 %

Saturated 20.2 g
+ Trans 0.4 g

103 %


20 mg


40 mg

2 %


60 g

20 %


3 g

13 %


49 g

Net Carbs

57 g


5 g

Vitamin A

10 %

Vitamin C

4 %


9 %


10 %


This recipe is :
Excellent source of  :
Good source of  :
Magnesium, Potassium, Selenium, Vitamin B12, Vitamin D
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Milk and Alternatives ½
Fats 5
Other Foods 2 ½

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4 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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april 05, 2009 | I would make this recipe again

There is almost too much going on in this recipe... the coconut flavour in the rice was outstanding. I don't know that you need both the flavoured jelly at the bottom and the caramelized apples on top. I would choose one or the other. Not really big fans of cardamom here so I'd probably omit the jelly altogether.

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