4 30 mins
Print Recipe

Chilled Rice Pudding with Fruit Salad


  • 400ml can coconut milk 
  • 275ml can coconut cream, reserve ¼ cup for serving 
  • ½ cup Arborio rice 
  • ½ cup caster sugar 
  • 1 cinnamon stick 
  • 2 whole star anise 
  • 1 tsp mixed spice, plus extra to serve 
  • 410g can SPC fruit salad in juice, drained, retaining ½ cup juice 
  • Toasted chopped macadamia to serve 
  • Mint leaves, to serve  


  1. In a large saucepan combine coconut milk, coconut cream, rice, sugar, cinnamon stick, star anise and mixed spice. Stir over low heat 2-3 minutes, until sugar dissolves. 
  2. Bring to a simmer and cook for 20 minutes, stirring often, until rice is tender and mixture is thick. 
  3. Discard cinnamon stick and star anise. Cool slightly and stir fruit salad through. Spoon rice and fruit mixture into 4 x 1 cup serving bowls or glasses. 
  4. Chill and serve topped with a drizzle of reserved coconut cream, macadamia and a sprinkling of mixed spice.
Chilled Rice Pudding with Fruit Salad

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