Coconut Rice Pudding Recipe

If you are one of those people who doesn’t like dessert to be overly “sweet”, finding one that hits the spot might be difficult. Well, coconut rice pudding could be just what you’re looking for. It’s got a subtle sweetness and a wonderfully creamy texture that’s not too heavy but so satisfying. It’s the kind of dessert that’s cozy enough for a chilly evening but also light enough for a summer day. You can also make it a dairy-free rice pudding by omitting the whole milk and just adding more coconut milk, another plant-based milk, or water in its place.

This easy coconut rice pudding recipe makes a comforting, comforting, lightly sweetened dessert, and is made from simple kitchen staples.

• 14 ½ oz can coconut milk full fat

• 1 cup whole milk

• 1 cup water

• 2 tbsp sugar½ cup short grain arborio white rice

• pinchof salt

• 1 egg

• 2 tbsp maple syrup

• 1 tsp vanilla

• toasted shredded coconut for topping...optional

• To a medium saucepan, add the coconut milk, whole milk, water, sugar, rice, and salt.

• Bring to a boil over high heat, reduce to medium-low and simmer for 20-25 minutes, stirring frequently, until the rice is tender. Reduce the heat to low.

• Meanwhile, in a medium bowl, whisk together the egg, maple syrup, and vanilla.

• Slowly ladle about a ½ cup of the coconut milk-rice mixture into the egg mixture, whisking constantly until well combined.

• Repeat with another ½ cup of the coconut milk-rice mixture. This will temper the egg mixture so that it doesn’t curdle when added to the pot.

• Pour the tempered egg mixture into the pot and continue heating on low, stirring constantly for 5 minutes. Do not let the mixture boil.

  *Note that it should still be a fairly soupy at this stage, as it will continue to thicken as it cools.

• Remove from heat, let cool until just warm, and serve, sprinkled with toasted shredded coconut.