Coconut Rice Pudding
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Coconut Rice Pudding – a simple, creamy yet delicious coconut milk rice pudding recipe with a homemade raspberry and strawberry sauce.
Rice pudding is one of those desserts that I’m obsessed with eating! There is no other explanation but the simple fact that I grew up eating it. It’s one of those desserts, along with crepes, that my mom would make pretty much on a weekly basis.
It was also one of those things that as a kid, I used to swear to myself that when I grew up I’d never eat again. I’d only have chocolates and cakes and things that I might have thought at that time were way superior to a mere rice pudding. Now, I crave it all the time!
How to make coconut rice pudding
My coconut milk rice pudding recipe is so simple! I started with making the berry sauce so that it has time to cool down and thicken up nicely. Add 2 cups of the coconut milk and give it a good stir, the rice will finish cooking and soak up that rich coconut flavor. Set aside the remaining 1/2 cup of coconut milk for later.
Now it’s time to mix in the orange zest. You are going to LOVE the bright citrusy flavor it brings to the table! Don’t leave this ingredient out, it really does make the dish. Add the salt and sugar, then mix the rice well. Whisk together the remaining 1/2 cup of coconut milk with the egg. This will make sure that you don’t end up with scrambled egg pieces in your pudding! Pour the egg mixture in and stir the pudding well until the egg has fully cooked.
That’s it! Now it’s time to play the waiting game. Of course, you’re going to want this amazing pudding immediately as it comes off the stove, with that comforting berry sauce drizzled all over, but I would recommend letting it cool before serving. But hey, who am I to judge if you choose to eat it right away?
Coconut milk vs regular milk
Regular milk will work just as well as a substitution in this recipe. I decided that I enjoy the coconut flavor and the creaminess of this rice pudding a lot more than with plain milk, so that’s why I made the switch. You can use any type of milk that you have in your fridge, but I would suggest a good 3.25% milk to give you that awesome creamy flavor.
I’ll be honest with you though, the berry sauce takes this pudding over the edge. It’s so delicious, I could barely stop myself from eating it all. I actually have to fight my husband over this pudding, since it’s both our favorite.
How to serve
Allow the rice pudding to fully cool. I had these gorgeous mini trifle bowls that I layered the coconut rice pudding and berry sauce in, and topped with a little extra orange zest. I promise, it will be just as delicious served in a dessert bowl with a healthy scoop of that berry sauce on top!
Honestly, I don’t discriminate against any other rice puddings out there, but I’m going to be so bold as to actually say that this is the best freaking rice pudding you could ever have. Just saying!
Love this dessert? Try these:
- No Bake Banana Pudding Dessert
- Luscious Lemon Pudding
- Sex in a Pan
- Cherry Cobbler
- Berry Yogurt Bark
- Soft Oatmeal Cookies
- Instant Pot Rice Pudding
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Coconut Rice Pudding with Berry Sauce
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Ingredients
For berry sauce
- 5 ounce raspberries
- 5 ounce strawberries (cut in small pieces)
- ¼ cup sugar
- 2 tablespoon orange juice (freshly squeezed)
For coconut rice pudding
- 1½ cup water
- ¾ cup long grain rice
- 2½ cups coconut milk
- 2 teaspoon orange zest
- ½ teaspoon salt
- ¼ cup sugar
- 1 egg
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- To make the berry sauce add all the ingredients to a small saucepan and bring to a boil over medium-high heat, stirring occasionally. Turn down the heat to a medium, and continue cooking for about 8 to 10 minutes until it reduces a bit and starts to thicken. The sauce will continue to thicken as it cools.
- To make the rice pudding, add the water and the rice to a saucepan and bring to a boil over medium-high heat. Once boiling, turn the heat down to medium, cover the saucepan and cook for 8 minutes, until the rice absorbs the water.
- Add 2 cups of the coconut milk to the saucepan and stir. Stir in the orange zest, salt and sugar. Continue to cook for another 8 minutes. The rice will absorb most of the liquid and turn creamy.
- In a small bowl whisk together the egg with the remaining 1/2 cup of coconut milk and stir into the saucepan. Cook for a couple more minutes until the egg cooks.
- Let the rice pudding cool completely before serving. If not served right away, refrigerate.
- Serve the rice pudding topped with the berry sauce.
Notes
- I used canned coconut milk for this recipe. You can use the lighter versions in a carton if preferred.
- You can completely exclude the egg if you like.
- This would be great with mango, melons, pineapple, or any other fruits you love.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
