Coconut Rice Pudding

Creamy Coconut Rice Pudding: A Comforting Tropical Treat

If you’re craving a creamy and sweet dessert with a tropical twist, this Coconut Rice Pudding is the perfect option. With its rich coconut flavor and smooth texture, this rice pudding is an indulgent yet easy-to-make treat. Made with coconut milk, sweetened condensed milk, and a hint of cinnamon, it’s a dessert that can be enjoyed warm or chilled, making it versatile for any occasion. Whether you’re serving it as a comforting after-dinner dessert or an afternoon snack, this recipe will quickly become a family favorite!

Ingredients:

• 1 cup short-grain white rice (or medium-grain)
• 1 ½ cups whole milk
• 1 (13.25 oz) can coconut milk
• 1 cup sweetened condensed milk
• ⅓ cup heavy cream
• 1 teaspoon cinnamon
• ⅓ cup golden raisins (optional)
• ½ cup sweetened shredded coconut (optional)
• Toasted shredded coconut (optional garnish)

Directions:

1. Cook the Rice:
   • In a large pot over medium-high heat, combine the short-grain white rice, whole milk, and coconut milk. Bring the mixture to a boil.
   • Once it reaches a boil, reduce the heat to low and cover the pot with a lid. Simmer for 14 to 16 minutes, stirring occasionally, until the rice is tender and fully cooked. The rice will absorb the liquid and begin to soften.
2. Add the Creamy Ingredients:
   • Stir in the sweetened condensed milk, heavy cream, and cinnamon into the cooked rice. Add the golden raisins and shredded coconut if you’re using them for extra texture and flavor.
   • Continue cooking the mixture over low heat for an additional 12 minutes, stirring frequently. The rice pudding should become thick and creamy during this time.
3. Cool and Serve:
   • Once the rice pudding has reached a creamy consistency, remove it from the heat. If you’re serving it warm, let it cool slightly before serving.
   • For a chilled version, allow the pudding to cool to room temperature, then refrigerate for a couple of hours.
   • Garnish with toasted shredded coconut for added crunch and flavor before serving.

Tips:

• Rice Choice: Short-grain rice is ideal for this recipe because it becomes creamy when cooked, but medium-grain rice works just as well.
• Raisins & Coconut: If you’re not a fan of raisins or shredded coconut, feel free to leave them out or swap them for your favorite add-ins like dried cranberries or chopped nuts.
• Consistency: If you prefer a looser rice pudding, add a little more coconut milk or heavy cream towards the end of cooking.

Quick Facts:

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 4 servings
• Calories: 320 kcal per serving

This Coconut Rice Pudding is a deliciously rich dessert that brings the comfort of a traditional rice pudding with a tropical twist. Whether served warm or cold, this creamy dessert is perfect for any occasion. The combination of coconut milk, cinnamon, and optional add-ins like raisins and toasted coconut creates a flavor-packed treat that everyone will love!

Coconut Rice Pudding

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• Author: Dulcia
• Total Time: 35 minutes
• Yield: 4 1x

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Description

Indulge in the creamy, dreamy delight of Coconut Rice Pudding. This comforting dessert combines tender short-grain rice with the rich flavors of coconut milk, sweetened condensed milk, and a touch of cinnamon. Whether you enjoy it warm or chilled, the silky texture and tropical essence make this pudding irresistible. The optional addition of golden raisins adds a subtle sweetness, while toasted coconut garnish provides the perfect finishing crunch.

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Ingredients

Scale 1x2x3x

1 cup short-grain white rice (or medium-grain)
1 ½ cups whole milk
1 (13.25 oz) can coconut milk
1 cup sweetened condensed milk
⅓ cup heavy cream
1 teaspoon cinnamon
⅓ cup golden raisins (optional)
½ cup sweetened shredded coconut (optional)
Toasted shredded coconut (optional garnish)

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Instructions

In a large pot over medium-high heat, combine the rice, whole milk, and coconut milk. Bring to a boil.
Once boiling, reduce heat to low and cover the pot with a lid.
Cook for 14 to 16 minutes, stirring occasionally, until the rice is tender and fully cooked.
Stir in the sweetened condensed milk, heavy cream, cinnamon, and raisins (if using). Continue to cook over low heat until the mixture becomes creamy, about 12 minutes.
Remove from heat and stir in the shredded coconut. Let cool slightly and serve warm, or allow to cool completely and chill for a cold version.
Garnish with toasted shredded coconut if desired, and enjoy!

• Prep Time: 5 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 320