Coconut Ginger Rice Pudding with Sticky Roast Pears

I used to hate rice pudding when I was a little girl – it was served semi warm with a weird skin at my primary school. Definitely not the best way to eat it and it left me believing I didn’t like it at all.

It wasn’t until I tried Thai sticky coconut rice puddings years later that I realised just how gorgeous it can be.
Thats where the inspiration for my coconut ginger rice pudding with sticky roast pears comes from – the coconut cream makes it gorgeously creamy and adding the toasted desiccated coconut added extra nutty coconut flavour – just lovely.

It’s actually really good with just the coconut but adding the sweet diced stem ginger pieces takes it to the next level. But don’t worry if you cant find the stem ginger in syrup – you can add a little ground ginger.

I decided to top with some sticky roast pears which I love but caramelised apples are also lovely or make a quick warm berry compote.
This makes quite a big batch of rice pudding – perfect for a family dessert but if you don’t eat it all – allow to cool and store in the fridge to eat cold for breakfast – heaven!

I hope you love this, Niki xx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4- 6 servings
  15 minutes preparation time
  1 hr cook time


  • 100g pudding rice
  • 1L plant based milk
  • 3 tbsp soft light brown sugar
  • 1 tsp vanilla extract
  • 4 tbsp desiccated coconut, toasted
  • 3 tbsp coconut cream
  • 2 tsp diced stem ginger in syrup or 1 tsp ground ginger

Caramelised pears ;

  • 3 pears sliced in half
  • 1/2 tsp cinnamon 
  • 2 tbsp maple syrup


  • Pistashios or nuts of choice
  • Coconut cream


  1. In a medium pan, combine the rice, plant based milk, 3 tbsp sugar and stir well.
  2. Bring to the boil, then reduce the heat and cook gently for 40 minutes, stirring occasionally until the rice is tender and has thickened.
  3. Stir in the vanilla extract, desiccated coconut, coconut cream and ginger if using.

For the caramelised pears;

  1. Pre heat your oven to 180c
  2. Add the pears to a baking tray then drizzle with maple and cinnamon. Toss to combine.
  3. Bake for aprox 25-30 minutes until soft and caramelised. 
  4. Set aside. 

To serve; 

  1. Top with the caramelised pears and nuts of choice and a drizzle of coconut cream

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