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Coconut and Date Brown Rice Pudding

Coconut date brown rice pudding What do you eat for breakfast? We tend to stick to the same things each morning – alternating between toast and porridge. On the weekends we are a little more adventurous and have eggs, pancakes of various flavors and french toast. Until recently I had never tried rice for breakfast. I created this recipe as a Winter dessert recipe and it is a great dessert, but I also really enjoyed it for breakfast the following days and loved it for a change.  My eldest son enjoyed it for his after-school snack.

This Coconut and Date Brown Rice Pudding is a wholesome, satisfying, warm, a little sweet, and a little nutty – the perfect Winter dessert.  The combination of dates and coconut is totally fabulous, caramel-like but without the intense sweetness. I enjoyed the texture of the brown rice.

Since I commenced a partnership with Pureharvest last month I have been testing many of their products. Right now I am experimenting with Coco Quench Milk.  I love the pure coconut flavor that it adds to baking, and of course it is dairy free. I have been adding it to muffins, cakes, soup and my coffee as an alternate to my usual Soy Milk.  The coconut flavor compliments the slightly nutty flavor of the brown rice.  It felt like this dessert was good for me!

This recipe is dairy free, refined sugar free and gluten free. It is a simple recipe to make – combine the ingredients and put it in the oven. It takes a little while to cook, but it is worth the wait.

Coconut and Date Brown Rice Pudding
Prep time
Cook time
Total time
Coconut and Date Brown Rice Pudding. Dairy free, refined sugar free and gluten free dessert recipe. Wholesome, satisfying, warm, a little sweet, and a little nutty
Recipe type: Dessert
Serves: 8
  • 1 cup Organic Brown Rice
  • 4 and ½ cups Coco Quench
  • ½ cup dried dates - chopped
  • ½ cup dried apples - chopped
  • 2 tablespoons dried coconut flakes (plus extra to serve)
  • 1 tablespoon Rice Malt Syrup
  • Plain yogurt to serve (optional)
  1. Prepare this recipe in the morning - or a day ahead
  2. Soak the rice in water (enough to cover it) for 5 hours
  3. Drain the rice and cook in Coco Quench Milk
  4. Add the cooked rice and all of the ingredients with 2 and ½ cups of Coco Quench Milk to a baking pan and cook for 45 minutes in an oven heated to 160 degrees celcius. If the top is browning too much you can cover the pan in foil
  5. After 45 minutes add another 2 cups of Coco Quench Milk and cook for a further 1 hour
I took the advice of this article on activating foods to prepare this recipe. You may choose not to soak the rice prior to cooking. Not soaking the rice will make the recipe quicker to prepare.

I cooked the rice in a rice cooker, using the guides provided for the amount of liquid to rice quantity.
coconut brown rice pudding

brown rice pudding

Pureharvest would love for you to try their Coco Quench milk. It’s simple – Sign up to the Pureharvest newsletter and they will send you a 1 litre carton to enjoy.

Coco Quench is made using organic coconut milk with the addition of organic whole brown rice. This combination gives it a healthy, nutritional profile, providing the goodness of both coconut oil and whole brown rice. Read more about it here.

*This offer is available to the first 50 people who join the Pureharvest email list and is for Australian residents only. Get in quick before the offer runs out.

When you receive your Coco Quench I would love to see how you most enjoy it. Take a picture and add it to the A Fresh Legacy Facebook page or email it to me (admin@afreshlegacy.net) .

What is on the menu at your place for breakfast on a weekday?


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{ 13 comments… add one }
  • e / dig in hobart June 13, 2014, 12:51 pm

    WOW – i love brown rice but have never thought to turn it into a pudding. how extraordinary!

  • Chrissy June 13, 2014, 1:42 pm

    Thanks Kyrstie I am going to this a whirl. We love rice pudding and with the addition of coconut & date plus using brown rice it sounds like a winner. Just a question, what would you recommend as the next best fruit to replace the dried apple? Do you think banana (fresh or dried) would work OK?
    Thanks 🙂

    • Kyrstie Barcak June 13, 2014, 3:00 pm

      Hi Chrissy, swap for any fruit you like. Banana would be delicious with dates! I would be inclined to add them fresh rather than dried but either would work I am sure. I used dried apple because I had some in the cupboard 🙂

      • Chrissy June 17, 2014, 3:27 pm

        Thanks K xx

  • Krista June 13, 2014, 7:42 pm

    This sounds like pure comfort food, so nice, especially during Winter. 🙂

  • Lizzy (Good Things) June 14, 2014, 12:01 pm

    Wow, so delicious!

  • Merryn Galluccio June 16, 2014, 12:23 pm

    Wow now for a completely different breakfast! What a great idea, combining the brown rice with the fruit and slow cooking. It sounds wonderful. I would definitely be cooking it the night before too 😀 P.S. I have two fried eggs with 1 multigrain toast and orange juice daily, very boring Kyrstie 😀

  • Sherman Edmonds January 22, 2016, 8:03 pm

    The recipe for Coconut and date Brown Rice Pudding sounds great and I want to attempt to make it but I’m just a little stumped by what temperature to bake it at and should it be covered by aluminum foil or cooked uncovered. I was lead to this website through http://www.freshlegacy.net which listed this recipe as a recipe that can be eaten as a morning breakfast as well a desert. Thank you in advance for responding to my inquiry as I look forward to a answer to my pending dilemma of sorts.

    • Kyrstie Barcak January 23, 2016, 4:50 pm

      Hi Shermon, that is a great question. I really do apologise for leaving out the temperature in the recipe. It was baked at around 160-170 degrees celcius. You can cover with foil if the top is starting to brown too much. I will update the recipe now. Thanks for bringing it to my attention. Kyrstie

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