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Home > Recipes > Warm Coconut Arborio Rice Pudding

Warm Coconut Arborio Rice Pudding

  • Hard
  • Serves 4
  • Warm Coconut Arborio Rice Pudding

Indulgent coconut rice pudding made with creamy Arborio rice, coconut and almond milk, topped with mango sorbet, honeycomb and pistachio crumble.




Rice Pudding

  • 100g Tilda Arborio Rice
  • 300ml almond milk
  • 300ml coconut milk
  • 60g palm sugar

Mango Sorbet

  • 500g mango
  • 110ml water
  • 90g caster sugar
  • 15g glucose powder


  • 200g caster sugar
  • 70g glucose
  • 2 tbsp water
  • 10g bicarbonate of soda

Pistachio Crumble

  • 120g plain flour
  • 60g pistachios
  • 100g caster sugar
  • 3 tbsp brown sugar
  • 110g vegetarian butter


  • Lemon verbena
  • Snap dragon flowers
  • Coriander


  1. For the Rice Pudding - Put all the ingredients into a medium sized saucepan and bring to a boil, then turn to a low heat and cook covered for 20-25 minutes.

  2. For the Mango Sorbet - Dice 100g of mango and reserve for the finished dish.

  3. Bring the water, sugar and glucose to a boil, then allow to cool before blitzing with remainder of the mango and churning in an ice cream machine.

  4. For the Honeycomb - Mix the caster sugar, glucose and water and heat until it reaches 150˚C.

  5. Whisk in the bicarbonate of soda, pour into a tray and allow to cool.

  6. For the Pistachio Crumble - Blitz all of the ingredients to form a dough, then roll out and freeze.

  7. Blitz the frozen dough to form crumbs, then cook as discs at 160˚C for approximately 5 minutes or until golden brown.

  8. lace the diced mango in the bottom of a bowl, top with the rice pudding and then finish with the honeycomb, crumble, sorbet and herbs.

  9. Garnish with the lemon verbena, snap dragon flowers and coriander.