Last updated on August 14th, 2019
Just when mulberries were starting to ripen a few weeks ago, Carla and I drove out to the country to pick every last juicy berry used in this coconut rice pudding with mint mulberry compote. When your beekeeper, urban gardener, former-cowboy cousin invites you out to his new ranch home to pick mulberries and blackberries, you don’t turn down the offer.
You instead brag to your other food-loving friends to make them so jealous that it’d just be cruel not to bring a buddy along to share in the harvest.
Of course neither of us did any research about proper attire for picking mulberries or blackberries. And even though I’d just read Karen’s warning about the blood and prickles from blackberry’s insidious thorns, I nonetheless showed up in a flowy tank top without gloves. Moving to the city has taken the country girl right out of me.
I went home with a pink sun-kissed shoulders and so many puffy red scratches on my forearms that you’d swear I was in a cat fight. But I also carried home a BOX full of plump ripe mulberries and blackberries. No pain no gain.
Do you know how long it takes to pick enough mulberries and blackberries for any recipe worthwhile? Thank goodness for Carla’s company (psst – have you seen her new site design??). I now appreciate the price tag on that small clamshell of berries at the market.
The blackberries turned into pizza only hours later with Alanna & Hollie (while I might not heed Karen’s blackberry battlegear advice, I will steal pizza recipe inspiration from her any time of day). The mulberries – well, you see them here.
For this rice pudding, I started with my Nana’s holiday recipe (also the very first recipe I ever shared here on Snixy Kitchen – oh boy). I replaced the whole milk with a combo of canned coconut milk and coconut water, and subbed out the heavy cream for freshly whipped coconut cream. The result is smooth and creamy, with (surprisingly) only a subtle coconut hint. This vegan coconut rice pudding is money – I’m never turning back.
A trace of fresh mint mixed in with the berry compote will give you one last glimpse of summer. Don’t worry if you can’t find mulberries for this recipe, sub in blackberries or your other favorite berry – but do it quick before fall sweeps in and wipes them away!
Also, last week – week 17 – our #cheesebabygirl was the size of a small mango, and instead of encouraging me to cook, she advocated for multiple naps in front of the fan. That and eating allofthecookies. Hence the radio silence. In related news, she’s started feeling like a fish swimming up against the inside of my belly.
Coconut Rice Pudding with Mint Mulberry Compote {Vegan}
Ingredients
For the Vegan Coconut Rice Pudding
- 2 cups water
- 1 cup uncooked arborio white rice
- 2-2/3 cups canned lite coconut milk (a little less than two 14.5oz cans)
- 1-1/3 cups coconut water
- 2 tablespoons raw turbinado sugar
- 1 vanilla bean, split lengthwise and scraped
- ½ teaspoon pure vanilla extract (I use Rodelle Organics Vanilla Extract
- 1/4 teaspoon salt
- ½ cup canned coconut cream, chilled for at least 12 hours (see note)
- 3/4 cup powdered sugar
For the Mint Mulberry Compote
- 5 cups mulberries or blackberries (24 ounces)
- ¼ cup raw turbinado sugar
- 1½ teaspoons chopped fresh mint (about 8 leaves)
- 2 tablespoons tapioca starch (or corn starch)
Instructions
- Bring water to boil over medium heat in a medium saucepan.
- Add rice and cook, covered, for 5 minutes. Drain rice thoroughly and rinse saucepan.
- In the same saucepan, bring coconut milk, coconut water, sugar, vanilla bean scrapings and pod, vanilla extract, and salt to boil over medium heat.
- Stir in the drained rice and reduce heat to low. Simmer, stirring, for 5 minutes.
- Cover the saucepan and simmer, stirring occasionally, for 45 minutes, or until most of the liquid has been absorbed. Crack lid halfway through the cooking time to let some moisture out and be careful not to burn the rice on the bottom of pan.
- Transfer the rice to a bowl and refrigerate, covered, until chilled, about 2 hours.
- Meanwhile, prepare the mint mulberry compote. In a medium saucepan, cook the mulberries, sugar, mint, and tapioca starch over medium heat until the juices begin to release and it thickens, about 10 minutes. Use a fork or a potato masher halfway through to break down the berries a bit. Transfer to a bowl and refrigerate, covered, until chilled, about 1 hour.
- Just before serving, Beat the chilled coconut cream on high speed until it thickens, slowly adding the powdered sugar as you go. Fold the whipped coconut cream into the chilled rice pudding.
- Serve topped with mint mulberry compote.
Notes
I do not recommend using the coconut cream from Trader Joe's as they seem to have updated their supplier and the new consistency is a bit oily.
Karen @ The Food Charlatan -
September 1, 2015 at 11:33 pmYour steam shots are amazing. Someday you need to teach me that. When I do steam shots it just looks like a really foggy day, haha! Okay you will not believe this but I have never even had a mulberry before. What! I neeeed to try this. PS I don’t feel bad for your arms. I WARNED YOU. :)
Agnes {Cashew Kitchen} -
September 2, 2015 at 2:42 amWow, what a luxury to be able to pick fresh mulberries just like that!
I came across some wild blackberries recently, and it also struck me how few of them that was actually ripe enough and not already eaten by various animals hehe, so it took me a looong time to fill up even a small bag. All the respect for berry pickers!
And the coconut rice pudding sounds absolutely divine <3
Love,
Agnes
Nicola -
September 2, 2015 at 3:46 amI’ve never had mulberries but am currently eating my daily yogurt with blackberries, granola, and honey. This could be a good vegan swap! Thanks for the inspiration.
Stonybrook Canyon Farm -
September 2, 2015 at 11:30 amNeato….love seeing our mulberries on your menu. Beautiful photography, by the way. You might also want to know that the mulberry tree you picked from is over 100 years old.
Lisa / Good on Paper -
September 2, 2015 at 11:31 amLooks delicious and so pretty, Sarah! I have been in a bit of a cooking/baking rut bc i’ve been off schedule with this whole summer thing. :) Lucas started kindergarten today and once Theo starts next week, I’ll be back to normal! ;) I bet baby girl will eat rice pudding as her first solid food! :)
June @ How to Philosophize with Cake -
September 2, 2015 at 1:31 pmWhat gorgeous photos! Love the minty mulberry compote, I’m sure it makes a lovely accompaniment to the coconut pudding :) Even better that it is vegan!
Joy | The Joyful Foodie -
September 3, 2015 at 6:33 amWhat?? I can’t believe I missed the #cheesebaby announcement! Congratulations! I envy your cheese eating abilities. When I was pregnant with my first, even the thought of cheese made my stomach turn. It was pretty heartbreaking. :P I hope you’re feeling better, and the morning sickness has subsided.
I love rice pudding with coconut milk, but I’ve never topped my rice pudding with any sort of compote before. I need to try this!
erin {yummy supper} -
September 3, 2015 at 8:45 amLovely Sarah! How are you? I’m so sorry that summer got away from me and that we never got a chance to meet up. Now that I’ve got an empty house and some brain space, I’d love to get together if you’re free!
And I’m super jealous of your berry bounty. Amazingly beautiful!
xo
E
Kathryn @ The Scratch Artist -
September 3, 2015 at 2:47 pmHi Sarah,
I first discovered your blog during the #drinkthesummer event and started following you then. I am happy things have calmed down a bit in my world and I can finally say hello. We have very similar senses of humor and I find myself smiling, if not laughing out loud, throughout your posts. I loved the list of attributes you assigned to your cousin. Priceless. I must admit I have never had mulberries. I am going to correct that this weekend. The photo of the steaming berries (Major Heart Eyes Emoji!)!!
Amy @ Thoroughly Nourished Life -
September 3, 2015 at 5:29 pmWhat a perfect, jealousy-inducing, way to spend a summer’s day! When I was growing up my aunt lived in a house with a huge old mulberry tree in the backyard, and I never knew the beauty of the berries until she had moved out!
I cannot wait to make these with some farmer’s market berries. I love that you’ve blended the traditional rice pudding with a vegan twist to make something gorgeous and summer worthy!
And I love that characterisation of #cheesebabygirl as a little fish swimming around in your tummy. I bet she’s happy with this rice pudding!
Tessa | Salted Plains -
September 3, 2015 at 7:07 pmMulberries are so good!! I picked some this summer and it was the first time I had ever tasted them. I love that you’ve used them in this compote. Also, who knew that blackberries were so thorny?! I feel your pain – learned that this summer too. Allofthecookies? Sounds like a smart girl! ;)
ellie | fit for the soul -
September 3, 2015 at 10:04 pmHow come I don’t know anyone with any of those credentials??? Must make rural-based friends soon! Haha, but really, that would be a cool and very unique relationship since I’m used to the suburbs/city life.
Also, this looks insanely good, Sarah! I absolutely adore rice pudding since it’s one of Argentina’s staple desserts and I grew up eating it like American kids eat PB&J….What a beautiful recipe and what pretty colors to finish it off. ^_^
Natalie @ Obsessive Cooking Disorder -
September 4, 2015 at 11:02 am“Do you know how long it takes to pick enough mulberries and blackberries for any recipe worthwhile?” <— same for blueberries. It took us HOURS (granted half went in the bucket and half went in my belly!) My fiance threatened to find a new less hungry fiancee that wouldn't steal from the berry bucket haha
This is soooo beautiful. I've never had mulberries before but I wish I could find some. The extent of my contact with mulberries is Yankee candles lol
Aysegul -
September 8, 2015 at 7:57 amGrowing up we had a mulberry tree in our backyard. Every morning my dad and I would pick fresh mulberries and add them into our cereal bowls. This post and your story reminded me of those days.
Gorgeous photos and a very enticing recipe, as usual! Cheers!
Cindy -
September 8, 2015 at 9:29 pmThis is so pretty and sounds amazing. I’m a sucker for anything with fruit and mint, also coconut, also rice. Mostly all of this.
Also, LOVE Alyssa & Carla’s new site design! Well done.
PS, aren’t those first baby flutters magical, but weird, but mostly MAGICAL?!
Lisa @ Healthy Nibbles & Bits -
September 10, 2015 at 8:39 amYou did an AWESOME job with Alyssa & Carla’s new site!!! LOVE the menu header!
I don’t think I’ve ever attempted making rice pudding before. Does my goopy rice from my first time using a rice cooker count?? I totally believe you when you say that mulberries are difficult to pick. That sauce looks heavenly in this pudding!
Alana -
September 11, 2015 at 3:08 pmUmmmm, how’d you know I love rice pudding? Also, I love mulberries. But what I love more is the way you just described your little babe swimming up against the inside of your belly!! oxoxoxo
Amaryllis @ thetastyother.com -
September 12, 2015 at 9:35 amYour photos are beautiful, Sarah! And this looks delicious! I love rice pudding and can’t wait to try my first compote. Thanks for sharing!
Rachael @ Set the Table -
September 16, 2015 at 7:21 pmWow- so beautiful! Those blackberries are making my mouth water! I love how you used your very first recipe here. It’s so fun to be able to breathe new life into those very special recipes that help us launch these crazy food blogs, isn’t it?
DessertForTwo -
September 17, 2015 at 6:50 pmSimply stunning! I wish my CSA had berries in it this week! I’m hoping for some late season goodness :)
PS Loved reading that first post ;)
Gwen Watson -
September 29, 2015 at 12:48 pmCoconut and rice naturally complement each other, which makes this rice pudding a tasty treat! The mulberries in this recipe give it another dimension of flavor. I don’t have access to mulberries, so I’d use raspberries instead.