Coconut Rice Puddings With Crispy Coconut Recipes

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COCONUT RICE PUDDING



Coconut Rice Pudding image

Get the recipe for Coconut Rice Pudding.

Provided by Paige Grandjean

Time 35m

Number Of Ingredients 8

2 cups whole milk
2 cups water
0.75 cup uncooked Arborio rice
0.33 cup granulated sugar
1 (13.5-oz.) can unsweetened coconut milk
0.5 teaspoon ground cinnamon
0.5 teaspoon kosher salt
Chopped fresh mango

Steps:

  • Stir together milk, water, rice, and sugar in a medium saucepan over medium. Bring to a simmer, and cook, stirring often, until thickened, about 22 minutes. Stir in coconut milk, cinnamon, and salt; cook, stirring occasionally, until creamy, about 10 minutes. Serve topped with chopped mango.

Nutrition Facts : Calories 448 kcal, Carbohydrate 52 g, Cholesterol 12 mg, Protein 10 g, SaturatedFat 20 g, Sodium 305 mg, Sugar 23 g, Fat 25 g, ServingSize 4 (serving size, UnsaturatedFat 0 g

COCONUT RICE PUDDINGS WITH CRISPY COCONUT



Coconut Rice Puddings with Crispy Coconut image

Provided by Alice Medrich

Categories     Rice     Dessert     Vegetarian     Coconut     Summer     Winter     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10

Number Of Ingredients 14

Crispy Coconut:
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)
Puddings:
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

Steps:

  • Crispy coconut:
  • Preheat oven to 300°F. 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: Can be made 2 days ahead. Store in airtight container at room temperature.
  • Puddings:
  • 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.
  • Divide pudding among ten 3/4-cup ramekins or dessert glasses. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate. If desired, rewarm in microwave just until heated through before serving.
  • Sprinkle crispy coconut over puddings. Serve warm or at room temperature.
  • * Available at specialty foods stores and natural foods stores. ** Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

KOZY'S CREAMY COCONUT RICE PUDDING



Kozy's Creamy Coconut Rice Pudding image

Yummy coco-nutty comfort food!

Provided by Rene Bakewell

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h55m

Yield 4

Number Of Ingredients 11

1 ½ cups water
¾ cup white rice
1 (13.5 ounce) can coconut milk
¼ cup white sugar
¼ teaspoon salt
½ cup milk
1 egg, beaten
1 tablespoon extra-virgin coconut oil
½ teaspoon vanilla extract
½ teaspoon coconut extract
1 wedge fresh pineapple

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
  • 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.
  • 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.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 48.9 mg, Fat 26 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 21.9 g, Sodium 192.4 mg, Sugar 15.5 g

COCONUT RICE PUDDING



Coconut Rice Pudding image

This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups whole milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins
1/4 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted

Steps:

  • In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

Nutrition Facts :

COCONUT RICE PUDDING



Coconut Rice Pudding image

Coconut Rice Pudding

Provided by Minute® Rice

Yield 8

Number Of Ingredients 14

1 cup Minute® Jasmine Rice
1 can (13.5 oz) coconut milk
1/3 cup sugar
1/4 tsp salt
1 cup heavy cream
1/4 cup powdered sugar
1 tsp cinnamon, divided
1 tsp vanilla extract, divided
1 egg
1/2 cup milk
1 tbsp butter
1 tsp coconut extract
1/4 tsp ground nutmeg
1/2 cup shredded coconut (optional)

Steps:

  • Coconut Rice Pudding is a great addition to your dessert menu. This delicious and creamy treat was created by food blogger Melissa Erdelac (Mama Gourmand) using Minute® Jasmine rice, canned coconut milk and other pantry staples. Step 1
  • Prepare rice according to package directions. Step 2
  • Return saucepan to stove and set over medium heat. Add coconut milk, sugar, and salt and stir to combine. Bring to a boil. Simmer gently for about 10 minutes, stirring occasionally. Mixture should be thick and creamy. Step 3
  • Meanwhile, place heavy cream in a chilled bowl. Beat with an electric mixture until cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in 1/2 teaspoon of cinnamon and 1/2 teaspoon of vanilla extract. Cover and refrigerate until ready to serve. Step 4
  • Whisk together egg and milk in a small bowl. Stir into rice mixture. Cook, stirring constantly, for 2 more minutes. Remove from heat and stir in remaining cinnamon, remaining vanilla, butter, coconut extract and nutmeg. Allow to cool slightly. Step 5
  • Preheat oven to 350ºF. Spread shredded coconut on a small baking sheet and bake for 10-12 minutes, stirring occasionally, until starting to brown. Serve pudding topped with cinnamon cream and toasted coconut. Recipe Tip This rice pudding thickens in the refrigerator. Bring it back to its original texture by reheating it in the microwave or by simply stirring in additional milk.

ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR



Orange Coconut Rice Pudding with Homemade Vanilla Sugar image

Provided by Valerie Bertinelli

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup jasmine rice
1/4 teaspoon kosher salt
Two 15-ounce cans coconut milk (not lite)
5 tablespoons Vanilla Sugar, recipe follows
1 teaspoon orange zest
2 cups granulated sugar
2 vanilla bean pods

Steps:

  • Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
  • Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
  • After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
  • Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.

SIMPLE COCONUT RICE PUDDING



Simple Coconut Rice Pudding image

Coconut rice pudding is a popular dessert in the Caribbean. It's so popular that it is sometimes served for BREAKFAST! My kind of people! Here's a simple recipe for a tasty, creamy coconut rice pudding that starts with cooked rice.

Provided by Elmotoo

Categories     Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups cooked rice (unsalted, cold)
3 cups whole milk
1/2 cup unsweetened coconut milk (shaken)
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon coconut extract
toasted coconut flakes (to garnish) (optional)

Steps:

  • Place cooked rice, whole milk, coconut milk, sugar, and salt in a 3 quart saucepan.
  • Bring to a simmer, uncovered, over moderate heat.
  • Simmer until the pudding has thickened; approximately 45 minutes. Stir frequently.
  • Stir in the coconut extract and let simmer for one more minute.
  • Serve the rice pudding immediately in dessert cups, while still warm.

COCONUT-RAISIN RICE PUDDING



Coconut-Raisin Rice Pudding image

In Shepherdsville, Kentucky, Debbie Skaggas warms up winter nights with this old-fashioned dessert. "My husband likes this dish served warm or cold," she shares. "it's a good way to use up extra rice."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup butter, melted
3 eggs
3 cups milk
1 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
2-1/2 cups cooked rice
3/4 cup raisins
3/4 cup sweetened shredded coconut

Steps:

  • Place butter in 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the eggs, milk, sugar, vanilla, nutmeg and salt. Stir in the rice and raisins. Transfer to prepared baking dish. bake, uncovered, at 325° for 30 minutes; sprinkle with coconut. Bake 10-15 minutes longer or until a thermometer reads 160°. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 383 calories, Fat 14g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 299mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 7g protein.

COCONUT LYCHEE RICE PUDDING



coconut lychee rice pudding image

Make and share this coconut lychee rice pudding recipe from Food.com.

Provided by Malia Carl

Categories     Dessert

Time 1h2m

Yield 7 serving(s)

Number Of Ingredients 5

1 cup milk
1 cup coconut milk
1 cup white rice
3 teaspoons sugar
2 cups lychee (with syrup)

Steps:

  • bring milks to a boil.
  • add rice and sugar.
  • stir until thick.
  • add lychee and syrup.

EASY COCONUT RICE PUDDING



Easy Coconut Rice Pudding image

This coconut rice pudding is a great use for leftover rice. My kids love it!

Provided by Victoria Andrus

Time 11m

Yield 6

Number Of Ingredients 7

3 cups leftover cooked rice
1 (13.5 ounce) can coconut milk
1 cup white sugar
1 tablespoon coconut oil
1 tablespoon unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Place leftover rice in a sauce pan; add coconut milk over top. Stir in sugar, coconut oil, butter, vanilla, and salt.
  • Cook over medium heat, stirring frequently, until sugar is dissolved and mixture is hot, about 6 minutes.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 57.5 g, Cholesterol 5.1 mg, Fat 18.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 15.3 g, Sodium 106.3 mg, Sugar 33.4 g

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