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Creamy Coconut Milk Rice Pudding

Creamy Coconut Milk Rice Pudding

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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Ingredients

1 h servings 487 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 72.2g
  • 23%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Footnotes

  • Cook's Notes:
  • I use raw sugar which gives the pudding a slight tan color. Replace raw sugar with 1 cup of white sugar if you prefer the white texture of the pudding. You can even use agave nectar in place of sugar for a healthier alternative if the darker color appeals to you. Also omit the spices and sprinkle on top of served pudding instead and even use all coconut milk or even almond milk if you like. You can also add strawberries, blueberries, and even mango for a variety of fruit toppings!
  • Pudding can also be served cold. Refrigerate pudding for 3 hours and fold in fruit before serving.

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Reviews

Read all reviews 22
  1. 24 Ratings

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Most helpful positive review

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 bi...

Most helpful critical review

I dunno. Not very creamy and just boring tasting.

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Newest

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 bi...

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...

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 h...

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 sweetene...

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 pho...

Made an account just to praise this recipe! I made this in my rice cooker, and it came out perfect (you need to keep an eye on it, though). I omitted the nutmeg and only used half the cinnamon ...

This was fantastic. Best ever. I didn't use the coconut milk, though, and put in an extra stick of butter. I didn't have all the rice on hand, so I used lentils to fill it out. Other than th...

I made this rice pudding using canned coconut milk and vanilla almond milk. I used brown sugar, 1/2 the butter, 1/2 tsp less of the cinnamon, 1/4 tsp only of the nutmeg, and it came out amazingl...

Very easy to make and took exactly an hour, probably a few minutes less. I used all coconut milk and coconut sugar. I added extra vanilla (I like the flavor) and kept all other ingredients and...

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