Easy Coconut Rice Pudding Recipes

CREAMY COCONUT MILK RICE PUDDING

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, about 20 minutes.
• Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
• Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

COCONUT RICE PUDDING

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.

COCONUT RICE PUDDING

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.

EASY COCONUT RICE PUDDING

Steps:

• Combine the coconut milk and water in a saucepan over medium-high heat. Bring to a boil. Add the rice and cook until it returns to a boil. Lower the heat to a simmer, cover the pan, and let simmer for 35-40 minutes or until most of the liquid has been absorbed. Remove the pan from the heat. Stir in the sugar, vanilla, and nutmeg. Serve warm or chilled.

EASY COCONUT RICE PUDDING

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.

ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR

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.

COCONUT RICE PUDDING

Steps:

• Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
• Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.
• Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices.

SIMPLE COCONUT RICE PUDDING

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 RICE PUDDING

Steps:

• Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.

HEALTHY COCONUT RICE PUDDING

Steps:

• In a large saucepan, bring the coconut milk, milk, rice and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 50-55 minutes or until thick and creamy, stirring occasionally. Remove from the heat; stir in vanilla., Spoon into dessert dishes. Sprinkle with cinnamon. Serve warm or cold.

COCONUT RICE PUDDINGS WITH CRISPY COCONUT

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.

SIMPLE BAKED COCONUT RICE CUSTARD PUDDING

Steps:

• NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
• Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
• Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
• Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
• Remove from oven and cool on rack.
• Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
• SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
• VARIATIONS:.
• 1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
• 2. BASIC RICE PUDDING.
• Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
• 3.RICE AND RAISIN CUSTARD.
• Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
• 4. SUGAR FREE CUSTARD.
• FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
• 5. FRUITED RICE CUSTARD.
• FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
• THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
• MAY GOD WATCH OVER YOU.