Coconut Rice Pudding
Quick and easy coconut rice pudding recipe, homemade with simple ingredients in just 30 minutes. Tropical, rich, creamy, loaded with 4 types of milk.
Prep Time10 minutes mins
Cook Time20 minutes mins
Chill time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 People
Calories: 485kcal
In a large nonstick pot, add rice, whole milk, coconut milk and mix until combined and cook on high heat until mixture comes to a boil.
Then, reduce heat to Low and let it simmer, covered with a lid, for about 12-15 minutes or until rice is very soft and tender. Be sure to stir everything together halfway through.
Then, mix in condensed milk, heavy cream, vanilla extract, orange zest.
Continue cooking (without lid) for 8-10 minutes or until pudding is thickened to your desired consistency.
Remove from heat and mix in shredded coconut.
Then, chill in fridge for 1-2 hours or overnight until it’s nice and cold. This will also make the pudding thicker.
Optional: Prior to serving, mix in about ¼-1/2 cup cold milk to make it slightly thinner and creamier, if you like.
Prior to serving, garnish with toasted coconut. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 485kcal | Carbohydrates: 54g | Protein: 8g | Fat: 26g | Saturated Fat: 20g | Cholesterol: 37mg | Sodium: 109mg | Potassium: 433mg | Sugar: 27g | Vitamin A: 395IU | Vitamin C: 2.1mg | Calcium: 206mg | Iron: 2.6mg