Cherry rice coconut pudding in a bowl ready to eat


CHERRIES: Cherries are a tasty treat, and they are good for you too! They contain vitamin C, but also soluble and insoluble fiber, both of which are important in the maintenance of a healthy digestive system. According to the World Cancer Research Fund, the beneficial impact of dietary fiber on cancer risk is mainly the result of the intestinal microbiota’s synthesis of short-chain fatty acids, reduced transit time or prevention of insulin resistance.

Dark Cherry and Coconut Rice Pudding

Author: Geremy Capone, Wellness Chef, ELLICSR Kitchen

6 Servings     50 minutes


  • 1/2 cup basmati rice
  • 1 cup frozen cherries
  • 2 cups light coconut milk
  • 1 cup water
  • 2-3 tbsp maple syrup or honey
  • 1 cinnamon stick and star anise pod (optional)


  • Add all your ingredients into a pot and place over medium heat. Once it begins to simmer, cover with lid and reduce heat.
  • Stir often so it does not stick to the bottom.
  • Cook for about 30 minutes or until the rice is very soft and begins to break apart. Add more liquid if necessary.
  • Serve warm or cold.

Coconut Milk Directions:

  • To make your own coconut milk, add 1 cup of unsweetened shredded coconut and 2 cups of hot water in a blender and let sit for about 5 minutes.
  • Carefully blend, placing a dish towel over the opening as to let the steam escape.
  • Blend until well processed and strain through a sieve or cheese cloth.
  • Allow the coconut milk to chill in the fridge. The fat will float to the top, so for a lighter version you may choose to skim the fat off.

Check out the recipe video here!