Date posted: 06/09/2021

Baked Philly and coconut rice pudding with blueberry compote and shortbread

  • Serves 10
Votes: 1 Average: 5


Butter 50g
Pudding rice 300g
Semi skimmed milk 400ml
Double cream 400ml
Philadelphia Original 200g
Desiccated coconut 100g
Granulated sugar 100g
Ground nutmeg 1 tbsp
Blueberries 250g
Caster sugar 50g
For the shortbread
Butter 150g
Caster sugar 70g
Plain flour 150g
Ground almonds 70g


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  1. Grease a baking dish with the butter and add the rice. Preheat an oven to 130⁰C.
  2. Heat the milk, cream, Philadelphia, desiccated coconut and granulated sugar in a pan over a low heat, stirring gently until all the cheese has melted.
  3. Pour the mixture over the rice and sprinkle with the ground nutmeg.
  4. Bake in the oven for 2 hours.
  5. Place the blueberries in a pan with 100ml of water and the caster sugar and cook on a low heat until the blueberries are soft and falling apart, set aside for later.
  6. For the shortbread, mix together the butter and sugar until pale and fluffy.
  7. Add the flour and ground almonds and mix until it all comes together.
  8. Place the mixture into a lined baking tray and flatten out.
  9. Cover with cling film and smooth the mixture until there are no cracks, place in the fridge for 30 minutes or up to 24 hours if making in advance.
  10. Mark the biscuit mix with a fork and bake in a preheated oven on 180°C for 20-25 minutes.
  11. Leave to cool in the tin before cutting to desired shape.
  12. Finally serve the warm rice pudding and top with blueberry compote and shortbread.
  Why Philly?
  • The silky-smooth consistency of the Philadelphia Original adds fortification and flavour to this dish and is an essential ingredient in the recipe due to its heat resistant properties.
  Chef’s tip
  • Try adding some lemon zest or pistachios to the biscuit mix for added freshness
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