Coconut Rice Pudding

This one-pot dessert has a short ingredient list, takes just 35 minutes to make, and delivers unique not-too-sweet flavor. A combination of whole milk and coconut milk (an entire can, so you’re not left with pesky dregs) makes for a creamy and rich pudding. The rice is tender but not mushy, and coconut is present but not overwhelming. Any leftovers will keep in the refrigerator in an airtight container for several days, perfect for enjoying hot or cold. Top with chopped mango per the recipe, or branch out and try toasted coconut, your favorite toasted nut, or even granola (breakfast, anyone?).

coconut-rice-pudding
Photo by Daniel Agee
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  • Makes 4 (serving size: 1 cup)
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    Nutritional Information

    Per Serving

    • Calories 448.08 calories
    • Fat 25.13  g
    • Sat Fat 20.37 g
    • Cholesterol 12.20 mg
    • Sodium 305.10 mg
    • Protein 9.54 g
    • Carbohydrate 51.69 g
    • Sugar 22.46 g
    • Fiber 0.92 g
This one-pot dessert has a short ingredient list, takes just 35 minutes to make, and delivers unique not-too-sweet flavor. A combination of whole milk and coconut milk (an entire can, so you’re not left with pesky dregs) makes for a creamy and rich pudding. The rice is tender but not mushy, and coconut is present but not overwhelming. Any leftovers will keep in the refrigerator in an airtight container for several days, perfect for enjoying hot or cold. Top with chopped mango per the recipe, or branch out and try toasted coconut, your favorite toasted nut, or even granola (breakfast, anyone?).

Ingredients

  1. Check 2 cups whole milk
  2. Check 2 cups water
  3. Check ¾ cup uncooked Arborio rice
  4. Check cup granulated sugar
  5. Check 1 (13.5-oz.) can unsweetened coconut milk
  6. Check ½ teaspoon ground cinnamon
  7. Check ½ teaspoon kosher salt
  8. Check Chopped fresh mango

Directions

  1. Stir together milk, water, rice, and sugar in a medium saucepan over medium. Bring to a simmer, and cook, stirring often, until thickened, about 22 minutes. Stir in coconut milk, cinnamon, and salt; cook, stirring occasionally, until creamy, about 10 minutes. Serve topped with chopped mango.