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Coconut and Lime Milk Pudding with Pineapple, Mango and Lychee Salad

Serves 4


  • 3 cups Australian milk
  • 3/4 cup sugar
  • 1/2 cup desiccated coconut
  • 1 teaspoon finely grated lime rind
  • 1/4 cup ground rice
  • 1/4 cup lime juice
  • 1/4 cup water
  • 1/2 pineapple, peeled and very thinly sliced
  • 1 mango, peeled and flesh sliced
  • 200g fresh or drained, canned lychees, halved
  • rind of 1 lime, extra, peeled and finely shredded
  • toasted shredded coconut, for serving
Download Recipe (PDF)


  1. 1. Combine milk, 1/4 cup sugar, coconut and lime rind in a saucepan. Bring milk to a gentle simmer over low heat, turn off heat, cover and allow to stand, stirring occasionally for 15 minutes.
  2. 2. Strain infused milk through a fine sieve, pressing firmly. Combine ground rice with 1 cup of the milk, return to the saucepan with remaining milk. Stir over low heat for 5-7 minutes until milk thickens to a custard. Cool slightly before pouring into serving glasses and chill until set.
  3. 3. Combine remaining sugar, lime juice and water in a saucepan, simmer until sugar has dissolved. Cool to room temperature before combining with prepared fruit and extra lime rind. Refrigerate for at least 30 minutes.
  4. 4. To serve, top each milk pudding with pineapple, mango and lychee salad and some lime syrup. Garnish with toasted coconut.


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