Coconut Rice Pudding

Oh, sweet, creamy and delightful Coconut Rice Pudding, a treat you totally gotta cook up! This classic comfort-food dessert adds a tropical twist with the brightness of coconut ��� it’s a creamy little dessert that’ll take your tastebuds on a trip to a beachside paradise! It’s perfect for homely gatherings, parties, and even as a fancy little dessert after your dinner spread. Now, hold on to that spoon ���cause, boom, the flavor is gonna hit you real good. It���s coconutty, it���s rich, it���s sweet and it’s insanely comforting! Who wouldn’t love to dig into a bowl of this indulgence?

Your prep time is gonna be around 10 minutes, cooking takes about 40 minutes and you’re gonna have a total of 50 minutes playtime here. This recipe would generously serve 6 people and yield around 6 bowls of heavenly Coconut Rice Pudding.

Alright, don’t just stand there, salivating. Put on your apron, get your spoon swirling and let’s dive right into this heavenly recipe.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 6 bowls
• Yield: 6 servings

Ingredients & Equipment You’ll Need

• 1 cup of Arborio rice
• 1 14-ounce can of unsweetened coconut milk
• 1/2 cup of white sugar
• 3 cups of whole milk
• 1/4 teaspoon of salt
• 1/4 cup of shredded unsweetened coconut

You’re gonna need a large saucepan for this recipe. The Arborio rice makes the pudding rich and creamy, while the coconut milk kicks up that tropical flavor. If you can’t find Arborio rice, just go with any short-grain rice in a pinch. Totally cool.

How To Make Coconut Rice Pudding

1. First off, gather all your ingredients. This is crucial; trust me, you don���t wanna skip.
2. Then set your saucepan over medium heat, stir in your rice, coconut milk, sugar, and salt until well combined. Bring this to a gentle boil.
3. After that, reduce your heat to low, cover your pan, and let it simmer. Make sure you stir frequently, for about 15 minutes, until the rice is tender.
4. Fold in the whole milk and shredded coconut and continue to cook, uncovered this time, and still stirring, until the mixture is thick and creamy. This takes about 25 minutes or so.
5. Finally, remove your gorgeous pudding from the heat and let it cool. The pudding will thicken more as it cools down.

Tips For The Best Results

• Keep stirring during cooking to prevent the rice from sticking.
• If your pudding gets too thick as it cools, feel free to add more milk.

Storage Tips

• Store your pudding in an airtight container in the fridge.
• It can last up to 4 days refrigerated. Just stir in a little milk when reheating to loosen it up.

Frequently Asked Questions

Q: Can I use low-fat milk?

A: Sure you can, but whole milk results in a creamier texture.

Q: Is Arborio rice a must for this recipe?

A: Ideally, yes. However, any short-grain rice will do if you can’t get Arborio.

Q: Can I use sweetened coconut milk instead of unsweetened?

A: Yes, but be aware it will make your pudding sweeter.

Q: How can I store this pudding?

A: Store it in an airtight container in the fridge for up to 4 days. Stir in some milk when reheating if needed.

Q: Can I serve this pudding warm?

A: Absolutely! This pudding is delicious both warm and chilled.

Nutritional Facts of Coconut Rice Pudding

This creamy treat contains approximately 350 calories per serving, with a good balance of carbs, fats, and proteins. It also contains valuable nutrients like calcium and vitamins A & D.

Well folks, there you have it – a sweet, creamy dream of Coconut Rice Pudding that is pure food paradise. It goes great with a sprinkle of cinnamon, fresh fruits or even a dollop of cream. Dive in, enjoy, and you’ll be saying “Aloha” to every bite of this tropical goodness.