Recipe by awakenedone
"This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!"
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1 1/2 cups
1 1/2 cups
1 (15 ounce) can
sliced peaches, drained and chopped
raisins, or more to taste
Very easy to make. I cut the sugar and butter in half, it was still very rich and plenty sweet. I reduced nutmeg to half a teaspoon and the spices were perfect for me, but I like my recipes a bit heavy on cinnamon, but it does overpower the coconut taste a bit. I slowly added one cup of the hot rice mixture to the eggs, and then added the eggs/rice mix back into the main dish. I will make this again. Thanks
A really great recipe for a large quantity of rice pudding BUT don't add all the cinnamon. I would just add 1/4-1/2 teaspoon. Also, be sure to temper your eggs. I it weren't for the cinnamon, I'd give this a 5 star recipe.
One caution! If you want the coconut flavor ADD THE CINNAMON TO TASTE! Same goes for the nutmeg and vanilla. The only change I made was scaling back the nutmeg to about 1/2 tsp but I wished it had coconut flavor.
This rice pudding is amazing. I had to make some changes because I didn't have some of the ingredients. I didn't have whole milk (or cream), so I left out the sugar and added a can of sweetened condensed milk at the beginning and probably about 1/2 c. of 1% milk at the end of the cooking time. I also added a little bit more coconut milk, but not much and some chopped Pink Lady apples. I didn't try it, but I'd be willing to bet that some chopped cinnamon and sugar almonds would make an amazing addition as well.
This is sooo good! I made a few changes, some out of necessity and some because I wanted to experiment. I didnt have basmati rice so I substituted arborio instead. I wasn't sure how I would like the cinnamon on the pudding (can't stand the taste of nutmeg so that was a no brainer to leave it out lol) so instead I left it out and exchanged the vanilla for half coconut extract and half rum extract. Once it started to cool down I added some very well drained crushed pineapple to the pudding. It was like a Pina Colada flavor. Would for sure make it that way again!
Very versatile recipe, quick and easy to make. Delicious! I used half coconut milk, half almond milk and left out the eggs. Will definitely be making this again! SO GOOD, I just Had to add a photo :)
P.S - It is quite sweet, I personally love it that way, but if you prefer a less sweet rice pudding, you may want to cut out some of the sugar :)
Very tasty. After reading the reviews, I cut the spices to 1/2 tsp. I substituted goat milk for the cow's milk and replaced 1/3 of the vanilla with coconut concentrate for extra coconuty flavour. Will make this again!
Delicious. I used cardamon in place of the nutmeg.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Coconut Milk Rice Pudding
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 193
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