Steamed Cherimoya and Coconut Rice Pudding

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A comforting rice pudding enriched with sweet cherimoya fruit and creamy coconut milk, steamed to tender perfection. This Asian Fusion-inspired recipe, 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

Instructions

1. Step 1: Rinse 1 cup short-grain rice under cold water until water runs clear. Drain well.
2. 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.
3. 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.
4. Step 4: Remove the bowl carefully and stir in 1 cup cherimoya pulp, mashing gently to incorporate the fruit into the pudding.
5. Step 5: Sprinkle 1/2 teaspoon ground cinnamon over the pudding and stir to combine.
6. Step 6: Serve the pudding warm or chilled, garnished with 2 tablespoons toasted sliced almonds for added texture.