Chilled Coconut and Passionfruit Rice Pudding with Glazed Pineapple
Photography Aaron McLean.
Cool, creamy rice with the tang of passionfruit are a delicious combo in this great do-ahead dessert. Slices of fresh mango make an ideal alternative to the pineapple.
Serves: 4–6
INGREDIENTS
2½ cups milk
2 tablespoons freeze-dried passionfruit powder (I used Fresh-As brand)
1 cup coconut cream
½ cup caster sugar
½ teaspoon vanilla paste or extract
½ cup Arborio rice
pinch sea salt
Pineapple
½ ripe pineapple, core removed
3 tablespoons honey
1 teaspoon vanilla paste or extract
To serve
extra coconut cream
Stroopie or other thin crisp biscuit
METHOD
Rice pudding: Stir a ¼ cup of the milk with the passionfruit powder in a small bowl to make a smooth paste.
Place all the remaining ingredients in a medium saucepan and stir in the passionfruit mixture. Bring to the boil then reduce the heat to very low and cook until the rice is tender, but still with a little bite. Stir often to prevent it catching on the base of the pan. A simmer mat is ideal for slow, gentle cooking.
Take off the heat and cool then cover and chill until ready to use.
Pineapple: Cut the pineapple into chunks. Put the honey, vanilla and pineapple in a large sauté pan over a high heat. Cook, stirring frequently until all the juices have evaporated and the pineapple is sticky and caramelized.
To serve: Divide the cold rice pudding between bowls and pour over a layer of coconut cream. Top with a spoonful of pineapple and a wedge of Stroopie.
Pantry Note: Stroopie are Dutch syrup waffles, available in the international section at the supermarket. Fresh-As passionfruit powder is available from gourmet food stores.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.