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Coconut Rice Pudding

Total Time

Prep: 10 min. Cook: 35 min.

Makes

10 servings

This coconut rice pudding has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Coconut Rice Pudding Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups uncooked medium grain rice
  • 2-1/4 cups water
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 2 cups whole milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.66 ounces) coconut milk
  • 1/2 cup raisins
  • 1/4 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut, toasted
  • chopped peeled mango, optional

Directions

  1. In a large saucepan, combine rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 15 minutes.
  2. Stir in milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, until thick and creamy, 20-25 minutes, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding and if desired, mango. Serve warm or chilled.

Nutrition Facts

3/4 cup: 384 calories, 13g fat (10g saturated fat), 21mg cholesterol, 348mg sodium, 60g carbohydrate (34g sugars, 1g fiber), 8g protein.

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