Coconut Rice Pudding

This coconut rice pudding made with coconut milk and coconut extract for extra coconut flavor. Try topping with toasted shredded coconut.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 436 Calories

Ingredients

• 1 egg, beaten
• 1 (13.5 ounce) can coconut milk
• 1 wedge fresh pineapple
• 1 tablespoon extra-virgin coconut oil
• 0.5 cup milk
• 0.25 teaspoon salt
• 0.5 teaspoon vanilla extract
• 1.5 cups water
• 0.25 cup white sugar
• 0.5 teaspoon coconut extract
• 0.75 cup white rice

Recipe Instructions

Step 1

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.

Step 2

Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.

Step 3

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.

Step 4

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.