Coconut Rice Pudding


full-fat coconut milk whole milk water sugar arborio white rice salt egg maple syrup vanilla toasted shredded coconut

Start by adding coconut milk, whole milk, water, sugar, rice, and salt in a medium saucepan and bring everything to a boil.

Reduce the heat to medium-low and let it simmer for 20-25 minutes, stirring frequently to ensure the rice becomes tender.

While that is cooking on low heat, whisk together an egg, maple syrup, and vanilla in a bowl.

Transfer half a cup of the warm rice mix into the egg mixture, whisking it in. Repeat with another half cup of the hot mix.

Add the tempered egg mixture back into the saucepan, stirring constantly on low heat for 5 minutes to avoid boiling.

The pudding will be soupy but will thicken as it cools. Take it off the heat and let it cool.

Meanwhile, toast the coconut flakes by cooking them on a dry pan over medium heat till they turn golden brown.

Serve in your favorite dessert bowls and top with the toasted coconut. Enjoy!

Ann believes in balanced eating, homemade foods, and DESSERT. She loves to cook but doesn't love to spend all day in the kitchen - so explore her quick, simple, family friendly recipes for the best meal fix!

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