Coconut Rice Pudding Dessert (Printer-Friendly)
Lusciously creamy coconut rice pudding featuring golden raisins and toasted coconut, served warm or cold.
# What You’ll Need to Cook:
→ Rice Base
01 -
150 g medium or short grain rice (such as Arborio or sushi rice)
→ Milks
02 -
500 ml whole milk
03 -
400 ml full-fat coconut milk
04 -
200 ml sweetened condensed milk
05 -
100 ml heavy cream
→ Flavorings and Add-ins
06 -
1/2 teaspoon ground cinnamon
07 -
80 g golden raisins (optional)
08 -
100 g sweetened shredded coconut, plus extra for serving (toasted if desired)
# Steps to Prepare:
01 -
In a large saucepan, combine rice, whole milk, and coconut milk. Bring to a boil over high heat. Stir, then cover and reduce heat to low. Cook, stirring occasionally, for 15 minutes or until the rice is soft.
02 -
Stir in the sweetened condensed milk, heavy cream, ground cinnamon, and golden raisins if using. Cook uncovered over low heat, stirring frequently, for 10–12 minutes or until the mixture becomes thick and creamy.
03 -
Remove from the heat and fold in the shredded coconut. Mix thoroughly until evenly distributed throughout the pudding.
04 -
Let cool slightly before serving. Enjoy warm, or refrigerate until chilled. Garnish with additional toasted shredded coconut if desired.
# Extra Cooking Tips:
01 -
Reduce heat after adding dairy to prevent scorching and stir often for a smooth, creamy texture.
02 -
Portion into small bowls for convenience; leftovers can be served cold or warm.
03 -
For added tropical notes, substitute raisins with chopped dried pineapple or mango.
04 -
Enhance flavor with a few drops of coconut, vanilla, or rum extract.