Why did my coconut milk curdle?

Coconut milk splits when boiled too vigorously or when acidic ingredients are added. Keep heat low and stir gently; avoid sudden temperature changes.

Can I make this pudding gluten-free?

Yes, the recipe is naturally gluten-free as long as you use certified gluten-free basmati rice and pure jaggery with no wheat additives.

Can I use a different rice variety?

Short-grain rice like sona masuri or even sushi rice works well, but adjust cooking time and liquid as they absorb water differently than basmati.

How do I fix a pudding that's too thick?

Stir in a splash of warm coconut milk or water while reheating gently until you reach the desired 'loose porridge' consistency.

Home / Recipes / kerala / Creamy Coconut Jackfruit Rice Pudding

keralaEasyvegetariangluten freesoy free

Creamy Coconut Jackfruit Rice Pudding

RATING

0.0/5

TASTE SCORE

8/10

Silky smooth rice pudding simmered in rich coconut milk and studded with tender chunks of ripe jackfruit. A naturally sweet tropical dessert that comes together in one pot with minimal effort, perfect warm or chilled for any occasion.

PREP

10m

COOK

35m

SERVES

1 KATORI

381 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the rice.
Wash the basmati rice under running water until the water runs clear. Soak in enough fresh water to cover for 30 minutes, then drain completely.
TIPSoaking softens the grains so they break down into the pudding more easily.
boil · ~15 min
Cook the rice in water.
Combine the drained rice and 1 cup of water in a heavy-bottomed pan. Bring to a boil over medium heat, then reduce to a simmer. Cook until the rice is very soft and mushy, about 12 to 15 minutes.
TIPDon't let the water completely dry out — keep it slightly wet so the pudding stays creamy.
simmer · ~12 min
Add coconut milk and simmer.
Pour in the thick coconut milk, add the crushed green cardamom pods, and the pinch of salt. Stir well and let it simmer gently over low heat for 10 to 12 minutes, stirring occasionally, until the mixture thickens to a loose porridge consistency.
TIPKeep the heat low — coconut milk can split if boiled too aggressively.
simmer · ~4 min
Melt in the jaggery and jackfruit.
Add the grated jaggery and the jackfruit pieces. Stir continuously for 3 to 4 minutes until the jaggery dissolves completely and the fruit softens into the pudding. The mixture will loosen slightly, then thicken again as it cooks.
TIPTaste here — if your jackfruit is very sweet, you can start with slightly less jaggery.
temper · ~2 min
Fry the cashew garnish.
In a separate small pan, heat the ghee over medium heat. Add the broken cashew nuts and sauté until they turn a light golden brown, about 1 to 2 minutes. Pour the ghee and roasted cashews over the pudding and stir in.
serve
Rest and serve the pudding.
Remove from heat and let the pudding rest for 5 to 10 minutes. It will continue to thicken as it cools. Fish out the cardamom pods if desired. Ladle into serving bowls, garnish with fresh grated or sliced coconut, and serve warm or chilled.
TIPThis pudding tastes even better the next day after the flavors meld overnight in the fridge.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use first-press thick coconut milk for the richest, creamiest texture.
2
Soak the basmati rice for exactly 30 minutes so it breaks down into a porridge-like consistency.
3
Simmer the coconut milk on low heat only; high heat can cause it to split and curdle.
4
Taste the jackfruit before adding all the jaggery — ripe jackfruit can be very sweet, so adjust accordingly.
5
Rest the pudding for 10 minutes after cooking; it thickens significantly as it cools.
6
For a smoother pudding, mash the jackfruit lightly with a spoon as it simmers.
7
Store leftovers in the fridge overnight for deeper flavor melding; reheat with a splash of milk if needed.