Coconut Rice Pudding is a creamy, comforting dessert that combines the natural sweetness of coconut with the soft texture of rice.
This dish is perfect for those who enjoy a less traditional, more exotic twist on classic rice pudding. Serve it warm or chilled, garnished with a sprinkle of cinnamon or toasted coconut flakes for added flavor. This pudding is ideal for a cozy night in or as a sweet end to any meal.
Pair it with a light coffee or a spiced tea to complement the rich coconut flavor. Add a dash of vanilla extract or a handful of raisins for extra sweetness and texture.
Enjoy preparing and savoring this simple, delicious dessert that’s sure to satisfy your sweet tooth!
Coconut Rice Pudding
A creamy and delicious rice pudding with a tropical twist from coconut milk
Equipment
- 1 medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Medium mixing bowl
- Whisk
- Plastic wrap
Ingredients
- 1 cup arborio rice
- 2 cups coconut milk
- 1 cup whole milk
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1/4 cup raisins - optional
- Ground cinnamon for garnish - optional
Instructions
- In a medium saucepan, combine the rice, coconut milk, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
- Reduce the heat to low and cover the saucepan with a lid. Let the rice cook for 20 minutes, stirring occasionally to prevent it from sticking.
- After 20 minutes, the rice should be cooked and the mixture should be thick and creamy. Remove from heat and stir in the vanilla extract and shredded coconut.
- If using raisins, stir them in at this point.
- Cover the saucepan with plastic wrap, making sure the wrap touches the surface of the rice pudding to prevent a skin from forming. Let the pudding cool to room temperature.
- Once cooled, transfer the pudding to a medium mixing bowl and cover with plastic wrap again. Place in the fridge for at least 2 hours to chill and set.
- Serve cold or at room temperature, with a sprinkle of ground cinnamon if desired.
Notes
For a vegan option, you can use coconut milk and almond milk instead of whole milk.
For an extra tropical flavor, you can add diced mango or pineapple to the pudding before chilling.
If you do not like raisins, you can substitute them with chopped nuts or dried fruit of your choice.
This pudding can be made ahead of time and stored in the fridge for up to 3 days.
Nutrition
Calories: 380kcal
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