Description
This rich and creamy Coconut Rice Pudding is made with four types of milk, golden raisins, and shredded coconut for an irresistible tropical dessert! It’s an easy one-pot recipe ready in 30 minutes and can be served warm or chilled.
Ingredients
Units
Scale
- 1 cup short-grain or medium-grain white rice
- 1 1/2 cups whole milk
- 1 (13.25 oz) can coconut milk
- 1 cup sweetened condensed milk
- 1/3 cup heavy cream
- 1 teaspoon cinnamon
- 1/3 cup golden raisins (optional)
- 1/2 cup sweetened shredded coconut (optional)
- Toasted shredded coconut (for garnish)
Instructions
- In a large pot over medium-high heat, combine the rice, whole milk, and coconut milk. Bring to a boil.
- Reduce heat to low, cover, and cook for 14-16 minutes, stirring occasionally, until the rice is tender.
- Stir in sweetened condensed milk, heavy cream, cinnamon, and raisins (if using). Cook over low heat for about 12 minutes, stirring occasionally, until thick and creamy.
- Remove from heat and stir in shredded coconut.
- Serve warm, or let cool completely and chill before serving.
- Garnish with toasted coconut, if desired, and enjoy!
Notes
- For extra creaminess, stir in an extra splash of heavy cream before serving.
- Substitute almond milk or oat milk for a dairy-free version.
- Try cardamom or nutmeg for a different flavor twist.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 35g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30 mg