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Red Wine Tamarillos with Coconut Rice

Red Wine Tamarillos with Coconut Rice

serving size icon
Serves 4


  • 1/2 c Cabernet Merlot, and water
  • 6 Whole Cloves
  • 8 Tamarillos, peeled but leave the stalks on
  • 4 c Short Grain Rice
  • 1 c Coconut Cream & 1 Cup Water
  • 1/2 c Sugar & 2 tablespoons sugar, extra


Combine the sugar, wine, water and cloves and bring to the boil. Simmer for 4 minutes, stirring to dissolve the sugar.

Place the tamarillos into the syrup and poach for 10-15 minutes. Cool and refrigerate.

Wash the rice then soak in cold water for 1 hour.

Bring the cup of water, coconut cream and extra sugar to the boil.

Drain the rice and slowly stir into the coconut cream mixture.

Bring to the boil, reduce the heat, cover and cook, until the rice is tender and most of the liquid has been absorbed.

Stir occasionally. Cool, then refrigerate. Serve with the tamarillos.

Coconut Rice

3/4 cup short grain rice

1 cup each: water, coconut cream

2 tablespoons sugar, extra

This recipe was sent in by The Foodtown Magazine Issue 17 June/July 2004 of Gourmet Food Publishing.


Qty Price
Villa Maria Cellar Selection Merlot Cabernet Sauvignon $18.49 ea
$18.49 ea
Greggs Spice Whole Cloves $2.10 ea
$2.10 ea
Sun Rice Medium Grain Rice White Calrose $19.00 ea was $25.50
$19.00 ea was $25.50
Trident Coconut Cream $2.65 ea
$2.65 ea
Fresh Produce Tamarillos Red
arrow icon exclamation icon Out of stock Out of stock


Qty Price
Chelsea White Sugar $2.70 ea club price $3.60 non club member
$2.70 ea club price $3.60 non club member