My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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coconut milk rice pudding with roasted berries

This weekend…

We took a visit to Lake Erie.

I went on my typical daily walks.

photo 1

I kicked back + relaxed.

And caught up on some sweet TV with Jenna.

I made a very important shopping trip!

photo 2 

I went to my cousin’s baby shower.  We’re rarely home at the same time, so I was thrilled to make it in for her shower.


AJ and I cruised around town taking his SENIOR photos.  Cannot believe this kid is 17!

Happy Birthday AJ!

The cocoa almond spread taste like brownie batter on a spoon.

I am addicted to raw carrots and have been for two years.

photo 3 

The whole family visited my grandpa’s gravesite at the cemetery and we brought flowers.

I made my dad a gigantic father’s day card.

I wrapped his gift in pink tissue paper.  You should see his collection of pink clothing! 

photo 4 

And then I made coconut milk rice pudding.  We ate this for dessert, and I’ve already called dibs on the leftovers for breakfast.  Stay outta’ my bowl!

coconut rice pudding-1-2

Print this!

Coconut Milk Rice Pudding with Roasted Berries [serves ~6]

  • 1 cup dry short grain brown rice
  • 1 Tbsp extra virgin unrefined coconut oil
  • 2 cups water
  • 1 cup light coconut milk
  • 4 Tbsp raw honey [or maple syrup]
  • pinch of salt
  • 2 cups berries
  • 3/4 cup unsweetened shredded coconut
  1. Melt the coconut oil over medium heat in a pot.
  2. Once hot, add the brown rice and stir frequently for 3-5 minutes until the rice is lightly toasted.
  3. Add the water, turn the heat to med-high, stir, and bring to a boil.
  4. Reduce heat to simmer and cover with a tight fitting lid for 50 minutes.  Do not stir or remove the lid while cooking.  After 50 minutes, turn the heat off, move to a cool burner, and let sit for 10 minutes.  Fluff with a fork.
  5. About 1/2 way through cooking the rice, preheat your oven to 400*
  6. Spread [in a single layer] your washed + de-stemmed berries on a baking sheet lined with parchment paper.
  7. Roast for 25-30 minutes and place in a bowl after they’re done.
  8. Spread the coconut onto a clean baking sheet and bake for about 4-8min, checking on it every 1 minute.  Stir once or twice.  It will brown very quickly.
  9. After fluffing the rice stir in 3/4 cups of coconut milk, honey, and salt, and turn on med-low heat. 
  10. Stir frequently for 15-20min until the mixture starts to thicken.
  11. Serve hot with roasted fruit on top + toasted coconut or chill both and serve cold.  You can also mix the fruit into the rice if desired.
  12. If chilling the pudding, you will need to stir in about 1/4 cup more [cold] coconut milk before serving, as it thickens in the refrigerator.  Or, if you chill it and then want to reheat and serve warm, add the 1/4 cup coconut milk with the rice and heat over med-low in a pot.

notes:  I used a mix of strawberries, raspberries, and blueberries.

[I feel lost without my tripod for food photos!!]

coconut rice pudding-1

Slightly sweet.




Little bit o’ crunch.

My dream dessert or breakfast.

Oh yeah.

Happy father’s day. <3

photo 1 (11)


Reader Comments (16)

Could you have your dad only wear pink on his next trip out? Thanks!!
June 17, 2012 | Unregistered CommenterKelsey
Yummmm, your rice pudding looks amazing! I love coconut so I need to try this! :)
good girl on calling that for breakfast...i'd totally do the same thing!

Ashley--> For sure!! Definitely dove into it first thing this morning.
June 18, 2012 | Unregistered CommenterHeather
I love rice pudding! Heeeck yes. I also love that you were watching Saved by the Bell.
June 18, 2012 | Unregistered CommenterKatie
Oh, I love pudding! And I've been eyeing that cocoa almond spread for some time...thinking 'I can make this'....upon your description, though, I may have to succumb!

Ashley--> I'm sure a similar version can be made...hmmmm :)
June 18, 2012 | Unregistered CommenterLauren
This looks so good! Do you think it would be good if you substituted almond milk for coconut milk?

Ashley--> Yes, it works! I just tried it with leftover rice this morning. It just doesn't get quite as creamy but still thickens.
June 18, 2012 | Unregistered CommenterLauren T
You are too cute. And Saved By the Bell is horrible, but I will always love it. Don't put garlic salt on those carrots! ;)
June 18, 2012 | Unregistered CommenterSarah
I love rice pudding, and this version looks fantastic! I've been seeing roasted berries everywhere lately - they look so good!

Ashley--> I have a hard time roasting berries because I really prefer them fresh. However, I had to see what all the fuss was about. Definitely a keeper in this recipe!
June 18, 2012 | Unregistered CommenterKerry
This looks absolutely lovely! Awesome idea!
As always Ashley, such simple and delicious recipes! We still don't have summer yet, so a warm comforting bowl of rice pudding would hit the spot quite nicely.
I miss Trader Joe's... we desperately need one in Canada!

Ashley--> We need one in CO too! I think it's finally coming but will still be an hour away.
June 18, 2012 | Unregistered CommenterChrista
I really need to try rice pudding -- I've heard it's fabulous! :)
This pudding looks great! Can't wait to make it for my gf client!!
You and your dad look adorable! Maybe ice cream on Thurs? Or a TJ's trip?

Ashley--> Yes, Thursday might work! I'll keep you posted!
June 18, 2012 | Unregistered CommenterThe Healthy Hostess
I LOVE rice pudding, or as my family calls it Arroz con Leche. This sounds yummy, especially with the coconut milk. Got to give this a try :) And the Cocoa almond spread is addicting. I have a spoonful for dessert.
June 19, 2012 | Unregistered CommenterSonia the Mexigarian
This recipe really reminds me of the mango and sticky rice with coconut recipe that I learned in Thailand. They use a different rice, and different fruit, but definitely has that Thai influence. Nice job, this looks so delicious, I will have to try it soon!

Ashley--> Umm, that sounds amazing!
June 20, 2012 | Unregistered CommenterJaime
Okay so I don't know if you get a lot of these comments, or if this may seem mundane, but in your older posts I love how you used to post pictures of your breakfast. I am a breakfast fanatic and I have made all varieties of your breakfast recipes (popped amaranth, oats, buckwheat bakes, eggs) and I love seeing your creations for inspiration and ideas. Just some feedback to consider(: I will still love your blog even if you don't haha.

Ashley--> Thanks for the input Carly! I appreciate it!
June 21, 2012 | Unregistered CommenterCarly
October 3, 2012 | Unregistered

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