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.
Servings: 6 People
Calories: 485kcal
Ingredients
- 1 cup White rice Uncooked
- 1.5 cups Whole milk
- 1 can Coconut milk 13.5 oz can, Unsweetened
- ¾ cup Condensed milk
- ⅓ cup Heavy cream
- 2 teaspoon Vanilla extract
- 1 teaspoon Orange zest
- ½ cup Shredded coconut Sweetened
- ¼ cup Toasted shredded coconut For garnish
Instructions
- 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!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
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