This coconut rice pudding recipe is creamy thanks to coconut milk and gets a boost of coconut flavor with coconut extract. It's optional, but recommended!
Ingredients
- ½ cups water: 1 piece
- white rice: 0.75 cup
- coconut milk: 1 can (13.5 ounce can)
- white sugar: 0.25 cup
- salt: 0.25 tsp
- milk (or plant-based milk): 0.5 cup
- egg: 1 piece (beaten)
- extra-virgin coconut oil: 1 Tbsp
- vanilla extract: 0.5 tsp
- coconut extract: 0.5 tsp
- wedge fresh pineapple: 1 piece (optional)
Metric Conversion
Stages of cooking
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Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
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Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
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Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
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Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge, if desired.
