Coconut Rice Pudding
Coconut rice pudding has all of the creamy coziness we love about rice pudding but with tropical undertones. It is a perfect easy to make and dairy free dessert.
Servings: 8 ½ cup servings
Ingredients
- 2 13.5 oz cans coconut milk
- 1 cup water
- ⅓ cup granulated sugar
- 1 cup long grain white rice
- ½ cup toasted shredded coconut optional
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan, stir together the 2 13.5 oz cans coconut milk, 1 cup water, ⅓ cup granulated sugar, and 1 cup long grain white rice. Add the ½ cup toasted shredded coconut if using.
- Bring to a boil over medium heat. Continue to cook, stirring gently, until the rice is softened and the mixture is thickened to a gravy-like consistency.
- Remove from the heat and stir in the 1 teaspoon vanilla extract.
- Serve warm or chill if desired.
Notes
Feel free to add some cinnamon and/or nutmeg if desired. You can also add coconut extract for even more coconut flavor.
If your rice pudding is too thick, just stir in a little bit of water or additional coconut milk. Warming it will also loosen it up a bit.
Nutrition
Serving: 1serving | Calories: 118kcal | Carbohydrates: 27g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 8g | Vitamin C: 0.003mg | Calcium: 8mg | Iron: 0.2mg
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