Coconut Rice Puddings With Crispy Coconut Recipe

Name: Coconut Rice Puddings With Crispy Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg white; 3 tablespoons sugar; 1/2 teaspoon vanilla extract; Pinch of salt; 2 1/2 cups unsweetened coconut shavings* (coconut chips; about 4 ounces); 2 14-ounce cans light unsweetened coconut milk**; 1 14-ounce can regular unsweetened coconut milk**; 2/3 cup sugar; 2/3 cup unsweetened shredded coconut*; 2/3 cup short-grain or long-grain rice (such as arborio or jasmine); 3/4 teaspoon salt; 1/2 vanilla bean, split lengthwise or 2 teaspoons vanilla extract

Servings: persons

1 large egg white
3 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch of salt
2 1/2 cups unsweetened coconut shavings* (coconut chips; about 4 ounces)
2 14-ounce cans light unsweetened coconut milk**
1 14-ounce can regular unsweetened coconut milk**
2/3 cup sugar
2/3 cup unsweetened shredded coconut*
2/3 cup short-grain or long-grain rice (such as arborio or jasmine)
3/4 teaspoon salt
1/2 vanilla bean, split lengthwise or 2 teaspoons vanilla extract

1
Preheat oven to 300u00b0F. Line rimmed baking sheet with parchment paper. Whisk egg white, sugar, vanilla, and salt in medium bowl to blend. Add coconut shavings and toss until evenly moistened. Spread coconut mixture evenly on prepared baking sheet. Bake until coconut is light golden and beginning to crisp, stirring and turning frequently, about 22 minutes. Cool on baking sheet. DO AHEAD:
2
Combine light coconut milk, regular coconut milk, sugar, shredded coconut, rice, and 3/4 teaspoon salt in heavy large saucepan. If using vanilla bean, scrape in seeds from bean; add bean to saucepan. Bring mixture to simmer over medium heat, stirring occasionally. Adjust heat so that mixture is barely simmering; cover partially and cook until liquid is slightly translucent and pudding is thickened to consistency of loose oatmeal, stirring and scraping bottom and sides of pan frequently, about 45 minutes. Remove vanilla bean, if using, or stir in vanilla extract.
3
Divide pudding among ten 3/4-cup ramekins or dessert glasses. DO AHEAD:
4
Sprinkle crispy coconut over puddings. Serve warm or at room temperature.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large egg white, 3 tablespoons sugar, 1/2 teaspoon vanilla extract, Pinch of salt, and more.

Yes, Coconut Rice Puddings With Crispy Coconut 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.

Coconut Rice Puddings With Crispy Coconut

How did you like this recipe?

Frequently Asked Questions