Coconut Rice Pudding
User Reviews
3.7
Coconut Rice Pudding
Description
Coconut Rice Pudding brings together cooked long grain white rice with coconut milk and sweetened condensed milk, simmered gently until the mixture turns thick and creamy. Cinnamon adds a subtle spice while the addition of coconut flakes folded into the pudding before chilling enhances its coconut essence and texture. The pudding is cooled fully then refrigerated for a firm consistency and richer flavor meld. Toasted coconut flakes used as garnish provide a toasty contrast to the smooth pudding beneath.
The flavor is sweet with a delicate coconut undertone complemented by the warmth of cinnamon. Texture-wise, it is creamy with soft grains of cooked rice throughout, accented by coconut flakes both inside and toasted on top for added freshness and crunch. The slow cooking process ensures the rice absorbs the liquids fully, transforming into a rich, satisfying pudding.
Serve this pudding chilled, straight from the fridge, as a dessert or snack. The refrigeration step is important to allow the pudding to set and flavors to deepen. It pairs nicely with light fruit or can be enjoyed alone for a comforting coconut treat.
Adjust sweetness by adding more condensed milk if desired, and if the pudding firms too much after cooling, stirring in additional coconut milk can restore a creamy consistency. This recipe benefits from careful simmering and patient chilling.
Ingredients
- 1/2 cup long grain white rice
- 1 cup water
- 13.50 oz coconut milk canned
- 1 sweetened condensed milk
- cinnamon pinch
- 1/2 cup coconut flakes
Garnish
- 1/2 cup coconut flakes toasted
Instructions
- In a pot, place the water and rice together on high heat
- When the water starts boiling, place the lid and reduce the heat to low
- Cook for 10-12 minutes or until the rice is completely cooked
- Fluff the rice with a fork
- Pour in the condensed milk, the coconut milk and cinnamon. Mix
- Cook on low heat for 15- 20 minutes or until the rice has thickened and the mixture is creamy
- Remove from the heat and mix in the coconut flakes
- Let the rice cool completely
- Place in the fridge for a minimum of 4 hours before serving
- Enjoy
Notes
- Increase condensed milk for sweeter pudding according to taste.
- If pudding becomes too firm once refrigerated, stir in a bit of coconut milk to loosen its texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 331kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 24g | 120% |
| Sodium | 19mg | 1% |
| Potassium | 281mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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