alive logo

Forbidden Thai Pudding

Serves 12.


    Forbidden Thai Pudding

    Can anything this easy be good—and good for you? No need to complicate a delish dish. Topped up with tropical fruits and shaved coconut, it’s comfort in a bowl.



    • Black rice has more protein and fibre than any other rice. Plus, it has the highest amount of antioxidants.
    • Try this dish for breakfast. Delicious topped with oranges, sliced banana, and toasted almonds.
    • Don’t let saturated fats scare you. Many studies suggest there are good fats necessary for good health. Coconut milk is a saturated fat, but it contains healthy medium-chain triglycerides (MCT), which are fats suggested to benefit weight loss.


    Forbidden Thai Pudding


    • 1 cup (250 mL) black rice
    • 1 cup (250 mL) long-grain Thai sticky rice or sushi rice
    • 2 - 14 oz (400 mL) cans coconut milk
    • 1/2 cup (125 mL) coconut sugar
    • 1/4 tsp (1 mL) sea salt
    • 1/2 tsp (2 mL) vanilla extract
    • Tropical fruits such as kiwi, star fruit, passion fruit, and red papaya, for garnish
    • Toasted large flaked coconut, for garnish


    Per serving:

    • calories228
    • protein3g
    • fat16g
      • saturated fat14g
      • trans fat0g
    • carbohydrates19g
      • sugars3g
      • fibre1g
    • sodium60mg



    Place black and Thai sticky rice in large container and cover with 3 in (8 cm) cold water. Soak for 8 to 24 hours. Drain and place in fine-meshed strainer lined with cheesecloth. Place in double boiler or over large pot of boiling water. Be sure strainer is not touching the boiling water.


    Cover and steam for about 35 minutes over boiling water, or until rice is shiny and tender to the bite but still has a little crunch.


    Meanwhile, place coconut milk, sugar, and salt in saucepan. Stir over medium-high heat just until sugar is dissolved. Stir in vanilla, cover, and reduce heat to very low. Stir occasionally.


    When rice is fully cooked, transfer to large bowl and break up grains with fork. Immediately pour 2/3 of the warm coconut milk overtop and fold in to mix thoroughly. Set remaining milk aside. Cover rice with clean kitchen towel, and set aside at room temperature for 30 minutes to 3 hours to soften rice.


    To serve, spoon rice into little dessert bowls. Pour a little of the remaining coconut milk overtop. Garnish with assorted tropical fruit and toasted coconut.


    Like this recipe?

    This recipe is part of the Tropical Kitchen collection.



    SEE MORE »
    Crab and Apple Stuffed Endive Boats

    Crab and Apple Stuffed Endive Boats

    Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.