Raspberry and Coconut Arancini

  • Raspberry and Coconut Arancini
  • Raspberry and Coconut Arancini
  • Raspberry and Coconut Arancini
  • Raspberry and Coconut Arancini
Ranked: 4th

Rated 5 out of 5 based on 8 votes


  • 600 ml milk
  • 1 cup coconut milk
  • 250 ml cream
  • 1 x vanilla pod, split
  • 50 g caster sugar (for rice mix)
  • 1/4 tspn cinnamon (for rice mix)
  • 150 g arborio rice
  • 1 cup panko crumbs
  • 1/2 cup caster sugar (for crumb mix)
  • 1/2 tspn cinnamon (for crumb mix)
  • 1 x egg beaten
  • 1/2 cup coconut (for rice mix)


Make the rice pudding:
1. Put the milk, coconut milk, cream and vanilla pod into a heavy based saucepan and bring just to the boil. Remove from the heat and add the sugar and cinnamon. Add rice to this mixture and return to heat. Bring mixture to a simmer and stir for approx 40 minutes or until the rice is creamy. Remove vanilla pod and stir through 1/2 cup of coconut. Note: Towards the end of cooking be careful that the mixture does not stick to the bottom of the pan.
2. Set aside rice pudding mixture and allow to cool completely.

To make the “balls” for frying:
1. Combine panko crumbs, 1/2 cup caster sugar and 1/2 tspn cinnamon in a shallow bowl, crushing the panko crumbs between your fingers slightly to reduce their size.
2. Place the beaten egg in a separate bowl.
3. Using a large spoon, scoop up equal sizes of rice mixture and shape into a ball. Press a hole into the middle of the ball with your thumb. Place some raspberry conserve into the hole and then carefully press the rice around the jam to enclose the ball. Repeat with remaining rice mixture.
4. Dip each ball into beaten egg and then roll in the panko crumb mix.

Note: These Arancini can be made into whatever size you like – I used 100g of rice in each ball and 1 teaspoon of jam. This made 7 balls with a small amount of rice mixture left over.

5. Heat oil in a deep fryer (180 degrees) or a saucepan that will cover the arancini and deep fry the arancini in batches for 2 minutes or until golden. Remove and drain on paper towels.

To serve:
I serve these with some mascarpone cream and fresh raspberries. Arancini can be served warm or at room temperature (if they last that long!).

These would be great finger food on a dessert platter also

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  • They look scrumptious!


    by Filomena Han on 15/03/2013, 06:02
    Filomena Han
  • Just devine and what an innovative idea. I can imagine these being served at a cocktail style function! Congratulations Carole on another fantastic creation.


    by Dee Freeling on 15/03/2013, 08:00
    Dee Freeling
    • Thanks Dee. I had a lot of fun coming up with this recipe. Easy to make and worth a go. Would work well for a cocktail function.


      by Carole DeMaria on 16/03/2013, 20:51
      Carole DeMaria
  • Yum, yum, yum!


    by Sarah Lewis on 16/03/2013, 10:51
    Sarah Lewis
  • I like it.Must be yummy.


    by ANNA LINHART on 16/03/2013, 10:53
    • Thanks Anna. Very delicious!


      by Carole DeMaria on 16/03/2013, 20:54
      Carole DeMaria
  • Love the look of this!


    by Rose P on 16/03/2013, 20:43
    Rose P
  • Thanks Snjezana


    by Carole DeMaria on 16/03/2013, 20:53
    Carole DeMaria
  • I have never made a dessert arancini … what a revelation!


    by Helen Minns on 16/03/2013, 21:25
    Helen Minns
  • I made these on the weekend. What a fantastic recipe! They were delicious!


    by Ruth Ciampa on 19/03/2013, 20:23
    Ruth Ciampa
  • Delicious!


    by Lisa DeMaria on 25/03/2013, 21:44
    Lisa DeMaria