Coconut Rice Pudding – a delicious recipe with long grain rice, coconut milk, milk, sugar, vanilla bean, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil.
2
Reduce the heat and cover the pot, leaving the lid slightly ajar.
3
Simmer for 30 minutes.
4
Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
5
Soak the gelatin sheets in cold water until they soften, about 6 minutes.
6
Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture.
7
Stir to dissolve the gelatin.
8
Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.
9
Chill overnight.
10
To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate.
11
Garnish with mango slices.
383
kcal
Calories
7
g
Fat
57
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup long grain rice, 2 cups coconut milk, 1 1/2 cups milk, 1/2 cup sugar, and more.
Yes, Coconut Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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