Coconut Rice Pudding
This Coconut Rice Pudding is made entirely with canned coconut milk for an ultra-creamy, naturally dairy-free dessert with a rich coconut flavor in every bite. Unlike many coconut rice pudding recipes that only add a splash of coconut milk, this version uses coconut milk, shredded coconut, and coconut extract for maximum coconut flavor. Best part? It's ready in 20 minutes.
Ingredients
- 1 cup (200 g) long-grain white rice (do not wash or soak the rice)
- Water (enough to cover the rice by 1-inch or 2.5 cm)
- 1 14-fl oz can ( 1 400-ml can) full-fat coconut milk (I like Aroy-D or Goya but any brand works)
- 1 cup (85 g) unsweetened shredded coconut (or to taste)
- 1/3 cup (60 g) white granulated sugar (for a sweeter pudding up the sugar to 1/2 cup or 100 g, this recipe is mildly sweet)
- 1/2 teaspoon coconut extract (optional)
- 2 tablespoon coconut flakes (optional, for topping)
Instructions
- Cook the rice. In a medium pot over medium heat, add the rice and water. Once the water is boiling, cover and lower the heat. Cook until the water has evaporated and the rice is fully cooked. Depending on the type of rice you're using, this may take anywhere from 5 to 15 minutes.
- Add the coconut milk, sugar, and coconut to the cooked rice. Set the heat on medium and cook until the rice starts boiling again, stirring constantly to keep it from sticking to the pot. Cook until the rice pudding has thickened (5-10 minutes).
- Top with toasted coconut flakes. This is optional. Add the extra 2 tablespoon of coconut flakes to a pan over medium-high heat and allow the coconut to brown (1-2 minutes), then turn off the heat and sprinkle over the top of the coconut rice pudding right before serving.
- Serve immediately for warm rice pudding or allow to cool down to room temperature and then pop in the refrigerator to chill for cold coconut rice pudding.
Notes
If you have no shredded coconut, only flakes: If you only have coconut flakes on hand, you can turn them into shredded coconut by adding them to a blender or food processor and pulsing until they reach a texture similar to that of shredded coconut.
Sweetened Shredded Coconut: This recipe uses unsweetened shredded coconut so if you're using sweetened shredded coconut, you might want to keep an eye on the sugar and add less .
Different Rice: Short-grain rice can be used but it significantly alters cooking time, liquids and cooking method so it would completely change the recipe into one that I haven't personally tested.
Different Sweetener: Brown sugar and grated panela also work in the same amount but will make the pudding a light sand color and provide a more caramel-like flavor. I haven't tested other sweeteners.
Nutrition
Calories: 587kcalCarbohydrates: 63gProtein: 7gFat: 36gSaturated Fat: 32gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 24mgPotassium: 398mgFiber: 5gSugar: 17gVitamin C: 1mgCalcium: 38mgIron: 4mg
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