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)

Calories 41, Carbohydrates 6g, Fibre 21g, Sodium 4mg.

This article was originally published on Feb 01, 2011

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.