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Coconut Rice Pudding with Cardamom Spiced Honey Pears

Coconut rice pudding with cardamom spiced honey pears is a creamy decadent dessert. It is made with cooked rice, cinnamon, cardamom, ginger and cardamom poached pears for the perfect cozy Autumn and Winter dessert!
Cook Time15 mins
Total Time15 mins
Course: Desserts
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 695kcal
Author: HWC Magazine


Coconut Rice Pudding

  • 2 cups rice
    cooked (leftover) white jasmine
  • 2 cups coconut milk
    (or can exchange with other milk alternatives or even part milk and cream if you are not lactose intolerant) Please just remember you need equal amounts of liquid to cooked rice.
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • 1 teaspoon ginger
    grated fresh (you will also need 1 teaspoon for pears)
  • 4 honey (add more if you like it sweeter, less if you like) adjust to your taste)
  • ¼ teaspoon salt
  • 2 teaspoon vanilla
    (1 teaspoon for coconut pudding and 1 teaspoon for cardamon spiced honey pears)

Cardamom Spiced Honey Pears

  • 2 pears
    (peeled, cut in half, core removed but leave the stem) VERY IMPORTANT- Drizzle the pears with a little lemon juice as soon as you are done peeling them to prevent oxidation.
  • 1 tablespoon butter/coconut oil
    use coconut oil to keep vegan
  • ¾ cup water
  • 3 twills cinnamon sticks (if you need to use ground, do not add until just ready to serve- 1 teaspoon)
  • 5 pods cardamom (slightly crushed) ( if you need to use ground, do not add until just ready to serve- ½ teaspoon)
  • 1 teaspoon ginger freshly grated ( if you need to use ground, do not add until just ready to serve- 1 teaspoon)
  • 2 tablespoon lemon juice
  • 2 tablespoon honey (add more if you like it sweeter, adjust to your taste) use maple syrup if want to keep it vegan
  • 1 teaspoon vanilla



  • In a medium saucepan add cooked rice, coconut milk, cinnamon, cardamom, ginger, honey, salt and vanilla and place on a medium low simmer and stir. Slowly stir for about 8 minutes until the coconut milk absorbs into the rice, thickens and you have creamy delicious rice. (Keep your eye on the rice and keep stirring or otherwise it will stick)
  • In a separate frying pan add coconut oil or butter. Over a medium heat add the pears cut side down until just lightly browned on the edges about 2 minutes. Add water, cinnamon sticks, slightly crushed cardamom pods, fresh ginger, lemon juice, honey and vanilla and gently move the pan over the burner just to incorporate the ingredients. Gently simmer for about 5-8 minutes or until the pears are fork tender and the juice sticks to the back of a spoon. The length of time to poach your pears will depend on the ripeness of your pears- choose perfectly ripe pears. The sauce will thicken as it cooks.
  • Serve the delicious cozy coconut rice pudding is a heat proof bowl, top with ½ of the Cardamom Spiced Honey Pears, a little of the juice glaze from the cardamom spiced honey pears and garnish with a little crushed pecans.
  • Enjoy warm or at room temperature


You can make both the Coconut Rice Pudding with Cardamom Spiced Honey Pears in advance and refrigerate. This dessert will keep in the refrigerator for up to 3 days. You will then need to reheat both component separately on the top of the stove. You will need to add a few tablespoons of coconut milk back into the Coconut Rice Pudding to get it to the right consistency.
If you want to make this recipe vegan, substitute the honey with maple syrup and the butter with coconut oil. 


Serving: 1g | Calories: 695kcal | Carbohydrates: 103g | Protein: 9g | Fat: 28g | Saturated Fat: 25g | Sodium: 169mg | Potassium: 472mg | Fiber: 5g | Sugar: 19g | Vitamin A: 22IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 5mg