Steamed Cherimoya and Coconut Rice Pudding
A comforting rice pudding enriched with sweet cherimoya fruit and creamy coconut milk, steamed to tender perfection. This asian fusion-inspired desserts ready in about 40 minutes layers short-grain rice, coconut milk, cherimoya pulp into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup short-grain rice
- 2 cups coconut milk
- 1 cup cherimoya pulp
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp toasted sliced almonds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup short-grain rice under cold water until water runs clear. Drain well.
- Step 2: In a heatproof bowl, combine the rinsed rice, 2 cups coconut milk, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Stir gently to mix.
- Step 3: Place the bowl inside a steamer basket over boiling water, cover, and steam for 30 minutes, stirring halfway through, until rice is soft and creamy.
- Step 4: Remove the bowl carefully and stir in 1 cup cherimoya pulp, mashing gently to incorporate the fruit into the pudding.
- Step 5: Sprinkle 1/2 teaspoon ground cinnamon over the pudding and stir to combine.
- Step 6: Serve the pudding warm or chilled, garnished with 2 tablespoons toasted sliced almonds for added texture.
Frequently asked questions
How long does Steamed Cherimoya and Coconut Rice Pudding take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Steamed Cherimoya and Coconut Rice Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Steamed Cherimoya and Coconut Rice Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Cherimoya and Coconut Rice Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Steamed Cherimoya and Coconut Rice Pudding?
Asian Fusion desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
