Indulgent Coconut Rice Pudding Recipes

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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.

INDULGENT COCONUT RICE PUDDING



Indulgent Coconut Rice Pudding image

This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice flavor. If you can't find turbinado or raw sugar, you can use brown sugar, adjusting to 3/4 cup. This can also be made in the oven. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 4h10m

Yield 12 servings.

Number Of Ingredients 9

1 cup uncooked long grain rice
5 cups coconut milk, divided
2 tablespoons coconut oil
1 cup turbinado (washed raw) sugar
1 cup dried cranberries
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Dash salt
Toasted sweetened shredded coconut and additional coconut milk, optional

Steps:

  • Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil, distributing it evenly over top. Add the next 5 ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.

Nutrition Facts : Calories 340 calories, Fat 18g fat (17g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

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.

COCONUT RICE PUDDING



Coconut Rice Pudding image

Rice pudding is a soothing must-have for many people. The challenge here was figuring out how to create a delicious, healthier version that still had all of that creamy goodness without too much dairy. After a lot of tinkering together with my dessert maven, Wendy, we found that combining coconut milk-which has great nutritional qualities-and regular milk gave us the taste and consistency we were looking for, with a kick of flavor coming from the cardamom and orange. If you want to go completely dairy free, see the variation below.

Yield serves 6

Number Of Ingredients 11

1/4 cup Arborio rice
2 cups water
2 1/2 cups organic milk
3/4 cup coconut milk
2 tablespoons maple syrup
1/4 teaspoon ground cardamom
Pinch of sea salt
1/2 teaspoon orange zest
2 teaspoons vanilla extract
1/4 cup raisins or currants (optional)
Dried Fruit Compote (page 183), Blueberry Compote (page 185), or Seasonal Stewed Fruit (page 184), for serving

Steps:

  • Combine the rice and water in a heavy bottomed saucepan and bring to a boil. Lower the heat and simmer gently, uncovered, for 10 minutes.
  • Drain the rice, rinse the saucepan, then put the milk, coconut milk, maple syrup, cardamom, and salt in the saucepan and bring to a boil. Stir in the rice, turn down the heat to medium-low, and simmer gently, stirring occasionally for about 30 minutes; during the last 10 minutes of cooking, stir more frequently to prevent sticking or scorching. The pudding is done when the rice is tender and starts to stick to the bottom of the pan and the pudding has the consistency of loose oatmeal. It will thicken as it cools.
  • Remove from the heat and stir in the orange zest, vanilla, and raisins. Transfer to a heatproof bowl or serving dish and serve warm or chilled. If you're serving it chilled and want to prevent a skin from forming, place a piece of parchment paper directly on the surface of the pudding and chill for at least 2 hours. Top with compote just before serving.
  • To make a dairy-free version of this recipe, use 2 1/4 cups of soy milk or rice milk in place of the regular milk and increase the amount of coconut milk to 1 cup. The dairy-free version will take about 5 minutes less to cook.
  • To increase the yum factor, and for a bit of crunch, sprinkle some toasted coconut or sliced almonds on top before serving.
  • Store in an airtight container in the refrigerator for 3 to 5 days.
  • (per serving)
  • Calories: 455
  • Total Fat: 9.4g (7.2g saturated, 1.1g monounsaturated)
  • Carbohydrates: 84g
  • Protein: 7g
  • Fiber: 12g
  • Sodium: 177mg

CREAMY COCONUT RICE PUDDING



Creamy Coconut Rice Pudding image

What makes this luscious coconut rice pudding so incredibly creamy? We think it's the addition of cream cheese AND milk.

Provided by My Food and Family

Categories     Home

Time 2h45m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 8

1 cup water
1/2 cup long-grain white rice, uncooked
2 cups milk
1/4 cup sugar
1 tsp. vanilla
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup toasted BAKER'S ANGEL FLAKE Coconut
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

  • Bring water and rice to boil in medium saucepan on medium-high heat; cover. Simmer on low heat 8 to 10 min. or until water is absorbed.
  • Add milk, sugar and vanilla; stir. Bring to boil; cover. Cook on low heat 20 to 25 min. or until thickened, stirring occasionally. Reserve 1 Tbsp. of the coconut for garnish, if desired. Remove from heat; stir in cream cheese and remaining coconut until well blended. Pour into large serving bowl. Cool slightly. Refrigerate 2 hours or until chilled.
  • Top each serving with COOL WHIP and the reserved 1 Tbsp. coconut. Store leftover pudding in refrigerator.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0.7258 g, Sugar 0 g, Protein 4 g

CREAMY VEGAN COCONUT RICE PUDDING



Creamy Vegan Coconut Rice Pudding image

Rich, creamy and luscious, and even better, gluten free and vegan! Please choose brown sugar or agave to keep it vegan.

Provided by EmiliaRosa

Categories     Everyday Cooking     Vegan     Breakfast and Brunch

Time 1h15m

Yield 6

Number Of Ingredients 11

1 ½ cups water
1 cup uncooked brown rice
1 (14 ounce) can coconut milk
½ cup vanilla soy milk
¼ cup golden raisins
3 tablespoons agave nectar, or more to taste
1 tablespoon buttery spread (such as Smart Balance®)
2 whole star anise pods
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ cup sliced almonds

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Combine cooked rice, coconut milk, soy milk, raisins, agave nectar, margarine, star anise, vanilla extract, and cinnamon in a pot. Bring to a boil over medium heat and reduce to a simmer. Cover and cook for 10 minutes. Remove from heat and allow to set until liquid is absorbed, about 10 minutes. Remove star anise and garnish with almonds.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 41.8 g, Fat 18.7 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 13.2 g, Sodium 37.8 mg, Sugar 12.8 g

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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