Creamy Coconut Rice Pudding (vegan or not)
User Reviews
3.9
Creamy Coconut Rice Pudding (vegan or not)
Description
Starting with arborio rice, known for its creamy texture when cooked, this pudding simmers rice first in water until partially cooked, then drains and returns it to the pot to cook with canned coconut milk, fresh grated coconut meat, and a blend of vanilla flavors. Sugar sweetens the mixture while rum or rum extract adds warmth and complexity.
The pudding is cooked on low heat, stirred constantly to prevent sticking and promote creaminess, until the rice softens fully and the mixture thickens. Heavy cream is stirred in at the end to enrich the texture, unless opting for a fully vegan version which uses more coconut milk instead. Vanilla bean pods are removed before serving to avoid littering the pudding with seeds.
The pudding can be enjoyed hot or chilled, depending on preference, and is topped with toasted sweetened shredded coconut for added texture and a nutty flavor. Toasting the coconut requires careful attention to avoid burning, stirring constantly until golden brown.
This dessert balances the natural sweetness and creaminess of coconut with the satisfying bite of arborio rice and aromatic vanilla, making it a comforting final course or sweet snack with a distinctive tropical character.
Ingredients
- 1 cup arborio rice
- Vanilla Beans a couple; recycled
- 13.5 oz coconut milk canned
- 1/3 cup sugar
- 1/2 cup coconut meat fresh grated
- 1 tsp vanilla bean paste
- 1 tsp coconut extract
- 1 Tbsp dark rum or 1 tsp rum extract
- 1/2 cup heavy cream or more coconut milk for a vegan version
- 1/3 cup coconut toasted, sweetened shredded
Instructions
- Cook the rice in 4 cups water for 15 minutes.
- Drain and return the rice to the pan and add the coconut milk, vanilla bean pods, sugar, coconut meat, rum, vanilla paste and coconut extract.
- Bring up to a simmer and cook on low for about 15 to 20 minutes, stirring constantly, until thick and the rice is tender.
- Stir in the heavy cream, remove the vanilla pods, and ladle the pudding into serving dishes.
- Top with toasted coconut and enjoy hot, or refrigerate until chilled.
- * To toast the coconut, spread it out in a small saute pan and cook over medium low heat, stirring constantly, until it turns a golden brown. It can burn in an instant, so watch it very carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 29mg | 1% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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