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coconut rice pudding

(4 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Coconut milk stands in for the usual milk in this rice pudding, giving this dessert a sweet coconut flavor that's further enhanced with the addition of flaked coconut.This soft set dessert should be served warm- but it's good cool too!

(4 ratings)
yield 6 servings
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For coconut rice pudding

  • 1 c
    water
  • 2/3 c
    medium-grain rice
  • 1/4 tsp
    salt
  • 2 lg
    eggs
  • 1/2 c
    granulated sugar
  • 14 oz
    can coconut milk
  • 1 Tbsp
    lemon juice
  • 1/3 c
    dried cherries or golden raisins, optional
  • 1 c
    sweetened flaked coconut

How To Make coconut rice pudding

  • 1
    Bring water to a boil in small saucepan; stir in rice and salt. Reduce heat to low; cover and cook 15 minutes or until all water is absorbed.
  • 2
    Heat oven to 325^. Whisk eggs and sugar in a medium bowl; whisk in coconut milk and lemon juice. Spoon cooked rice into ungreased 8-inch glass dish; sprinkle with cherries. Pour egg mixture over rice; stir to blend.
  • 3
    Bake 20 minutes. Stir well; sprinkle with coconut. Bake 15-20 minutes or until knife inserted near center comes out clean. Mixture will be softly set. Serve warm.
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