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June 2019 Issue
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Coconut and blueberry rice pudding

Photo: Maddy Bellcroft

A perfect winter warmer for the sweet-toothed tramper.

This dreamy coconut rice pudding goes down well on colder winter nights. You can either take frozen blueberries and let them defrost in your pack or if you are on a multiday tramp you can use freeze dried ones. You can swap rice flakes for quinoa flakes if you want higher protein content. For an extra treat take a little maple syrup to drizzle over before serving.

Prep time: 5min
Cook time: 10min
Serves: 2
Cost: $5–$6


  • 1 cup water
  • 4 Tbsp coconut milk powder
  • ½ cup blueberries (frozen, fresh or freeze-dried)
  • 1 packet of instant freeze-dried rice (60g)
  • 2 Tbsp coconut flakes
  • 1 Tbsp coconut sugar
  • Pinch of cinnamon

In a pot, bring water to the boil, add coconut milk powder and mix until dissolved. Turn off the heat and add all other ingredients and stir well.

Cover the pot with a lid and sit for 5min to allow absorption. Then turn the heat back on and cook for a couple more minutes, stirring until mixture is nice and thick.

Serve immediately.