Thick & Creamy Coconut Rice Pudding

Coconut Cream Rice Pudding

I have a delectable use for leftover Chinese rice with this Coconut Cream Rice Pudding recipe. Adding coconut milk to this old-fashioned classic only made it better. It’s a cinch to make and doesn’t need a lot of attention. You can get it started as you cook dinner and have a heartwarming dessert ready by time you finish eating.

I used a basic rice pudding recipe from Tyler Florence swapping out some of the milk with coconut milk and sprinkling some toasted coconut flakes over top for taste and texture. Cooked rice is simmered along with a mixture of coconut and regular milk, sugar, vanilla extract, golden raisins and a little bit of butter. Cinnamon and grated lime peel are added at the end for additional flavor. You can serve it warm or chilled.

The epitome of comfort food when it comes to dessert…Rich. Creamy. Soothing. What are you waiting for?

Coconut Cream Rice Pudding

Coconut Cream Rice Pudding
(Inspired by Tyler Florence)
3 cups Cooked Rice*(Brown or White)
1 + 1/2 cups Coconut Milk
1 + 1/2 cups Milk
2/3 cup Sugar
2 tablespoons Butter
1/2 cup Golden Raisins, chopped
1 teaspoon Vanilla Extract
Zest of 1 Lime or Lemon, grated
1 teaspoon Cinnamon, divided
3/4 cup unsweetened Coconut Flakes (optional)
1. Combine cooked rice, milk, sugar and butter in a large, heavy-bottomed saucepan. Add raisins and vanilla. Simmer for 20 minutes, stirring every few minutes. It should still be soupy. Remove from heat.
2. Meanwhile toast coconut flakes in a dry skillet over medium low heat just until edges start to turn golden. Remove from heat.
4. Mix lemon zest and 1/2 teaspoon of cinnamon into rice mixture.
3. Spoon pudding into a serving dish and dust with remaining cinnamon and toasted coconut. Serve warm or chilled.
*This is a thick pudding – if you like it creamier cut down on the rice by a half or a third.

Coconut Cream Rice Pudding

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Rice Pudding

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Comments

  1. Jen @ My Kitchen Add says

    Yum! I'm not normally a rice pudding fan, but my mom brought over some coconut rice pudding last weekend. I really need to make some of my own now… This recipe looks great!

  2. Jamie says

    I just love it! Have been craving a rich and creamy rice pudding and love the added coconut flavor. Yum! Like rice pudding + coconut cream pie all in one.

  3. Anonymous says

    I made this tonight with leftover jasmine rice and it was delicious. The lemon zest gives it a fresh summer flavor. Excellent!

  4. Sumiko says

    I just made this with a large container of leftover takeout rice. Used a can of coconut milk mixed with enough regular milk to make 3 cups. My kids and husband loved it, warm from the stove. I considered leaving out the lemon zest, but I’m glad I put it in because it added a nice fresh flavor. I left out the toasted coconut since I didn’t have any. Thanks for the recipe!

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