This extra creamy recipe for coconut rice pudding has the rich, comforting, and old fashioned taste of a classic dessert, but with an elevated twist. A combination of coconut milk and cooked jasmine rice gives a fragrant, sweetness in a thick, creamy pudding. This easy dessert is ready in only 20 minutes, and great use for leftover rice, and includes a decadent topping of cinnamon whipped cream and toasted coconut.
Add cooked rice, coconut milk, sugar, and salt to a medium saucepan. Stir and bring to a boil over medium heat. Lower heat and gently simmer for 5 minutes, stirring occasionally. The mixture should be thick and creamy.
2 cup cups cooked Jasmine rice, 13.5 ounce canned full-fat coconut milk, ⅓ cup sugar, ¼ teaspoon salt
In a small bowl whisk together the egg with additional milk. Stir into the rice mixture. Cook, stirring constantly, for 2 minutes. It doesn't have to come to a simmer again, the heat of the pudding just needs to cook the egg.
¾ cup milk or additional coconut milk, 1 large egg
Remove from the heat and stir in the butter, coconut extract, vanilla extract, cinnamon, and nutmeg. Cool slightly before serving with the optional cinnamon whipped cream and toasted coconut. Each serving is about ⅔ cup.
1 tablespoon butter, 1 teaspoon coconut extract, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon ground nutmeg
Cinnamon Whipped Cream
Place the heavy cream in a chilled bowl. Beat on high with electric mixture until cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in cinnamon and vanilla extract. Cover and refrigerate until ready to serve.
1 cup heavy cream, ¼ cup powdered sugar, ½ teaspoon cinnamon, ½ teaspoon vanilla extract
Toasted Coconut:
Preheat oven to 350ºF. Spread coconut out on a small baking sheet and bake for 10-12 minutes, stirring occasionally, until lightly browned.
½ cup (optional) sweetened shredded coconut
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Notes
Tips / Tricks For Making Coconut Rice Pudding
Be sure to use canned coconut milk (found in international food aisle), not refrigerated coconut milk.
Top rice pudding with toasted coconut, whipped cream, fresh mango, peaches, or chopped nuts
Rice pudding will thicken when it is refrigerated and the rice will become a harder texture. Bring it back to the original texture by reheating in microwave or simply stirring in additional milk and letting it come to room temp.