Creamy Coconut Rice Pudding with Passionfruit Sauce

Preparation Time:
20 mins
Cooking Time:
65 mins
10 people


Fruit Sauce: 
  •  250 ml passion fruit juice 
  •  1 tbsp cornstarch 
  •  1 small mango
  •  1 small papaya 
  •  150 g grapes
  •  2 tbsp sugar



Peel and grate ginger. Grate zest of lemon. Wash and peel fruit and cut into wedges for decorating.

The Rice

In a large pan, melt the Oldenburger Butter. Add the ginger, sugar, desiccated coconut and rice and saute for a few minutes. Deglaze with Oldenburger Milk and coconut milk. Bring to the boil and stir in grated lemon zest. Leave to simmer with no heat at all for 40 minutes, stirring occasionally. Turn the heat on again and boil slowly for another 5 minutes.

The Sauce

For the sauce, mix 4 tbsp cold passion fruit juice with cornstarch. Bring remaining juice to the boil. Stir in starch mixture until the sauce thickens. Wash, clean, peel and cut fruit into bite-sized pieces as well as decorative wedges. Add fruit to the sauce. Season with sugar. Stir sweet rice thoroughly.

The Final Touch

For serving, place two lobes of sweet rice on the plate. Decorate fruit around the rice generously and sprinkle fruit sauce and mint leaves on top.

Tips from Chefs to Chefs

Boiling Milk can be daunting at times. It needs to be watched closely so as not to boil over. When preparing a rice pudding, use little heat or cook in a waterbed to prevent burning.

Recommended Products

Oldenburger Fullcream Milk 3.5% fat, UHT, 1L
  • high nutritional value
  • full mouthfeel
  • made from cow‘s milk
Oldenburger Butter unsalted, min. 82% fat, 250g piece
  • soft and easy to spread
  • no additives
  • made from pure cow's milk
Oldenburger Butter unsalted, min. 82% fat, 7g portion
  • soft and easy to spread
  • no additives
  • made from pure cow's milk

Exclusive Insights 

Receive our latest news with exciting tips and tricks.

Click here and stay up to date