Dessertscarriesexperimentalkitchen
Coconut Rice Pudding
This creamy Coconut Rice Pudding made with instant rice, coconut flakes, coconut milk, sugar, eggs and spices is a deliciously quick and tasty dessert.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- saucepan
- stove
- bowl
- whisk
- pan
📝 Preparation Steps
1
Bring water to a boil in a medium saucepan on top of the stove; then add the rice. Cover the pot, reduce heat to low and allow to simmer for ⏱️ 5 minutes. Remove from the heat and set aside.
2
In a small bowl, combine the sugar, cornstarch and salt. Next, whisk together 1/4 cup milk and egg yolks in a separate bowl; then add the sugar mixture.
3
Bring remaining milk and the coconut milk to a boil over high heat in a small saucepan. Gradually add the hot milk to the egg mixture, whisking constantly so that you don't cook the eggs.
4
Return milk mixture to a pan and bring to a boil and cook ⏱️ 1 minute, stirring constantly; then remove from heat. Finally, add the cooked rice along with the coconut flakes, vanilla extract, cinnamon and cardamom. Place the Coconut Rice Pudding in a serving bowl and refrigerate until cool.
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