Fruit-on-the-Bottom Coconut Rice Pudding

    • Makes2 to 2 servings


  • 1 cup cooked long-grain rice

  • 1/2 can coconut milk, about 7/8 of a cup

  • 1/4 cup raisins, preferably golden

  • 1 tsp granulated sugar

  • 1/2 cup chopped fresh fruit, such as mango, pineapple, kiwi or strawberries


  • In a microwaveable bowl, stir all ingredients except fruit. Microwave on high until hot, about 3 minutes. Refrigerate until cool.

  • Line the bottom of 2 portable containers with chopped fruit. Top with rice pudding. Great served at room temperature for lunches at home; if sending to school, keep cold in a Thermos.

  • Makes 2 servings

  • In a serving: 427 calories, 6 g protein, 21 g fat, 59 g carbs, 3 g dietary fibre, 41 mg calcium, 4 mg iron, 22 mcg folate

Nutrition (per serving)

Carbohydrates 6g, Fibre 21g, Sodium 4mg.

This article was originally published on Feb 01, 2011