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
- Easy Summer Fruit Salad
- Cherry Cobbler
- Berry Yogurt Bark
- Soft Oatmeal Cookies
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Coconut Rice Pudding with Berry Sauce
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Serves: 6
Coconut Rice Pudding with Berry Sauce – a simple, creamy yet delicious coconut rice pudding with a homemade raspberry and strawberry sauce.
Ingredients
For berry sauce
- 5 oz raspberries
- 5 oz strawberries cut in small pieces
- 1/4 cup sugar
- 2 tbsp orange juice freshly squeezed
For coconut rice pudding
- 1 1/2 cup water
- 3/4 cup long grain rice
- 2 1/2 cups coconut milk
- 2 tsp orange zest
- 1/2 tsp salt
- 1/4 cup sugar
- 1 egg
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.
Video
Recipe 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 410kcal (21%)Carbohydrates: 46.1g (15%)Protein: 5.3g (11%)Fat: 24.9g (38%)Saturated Fat: 21.4g (134%)Cholesterol: 27mg (9%)Sodium: 223mg (10%)Fiber: 4.6g (19%)Sugar: 22.7g (25%)
I am sure I found a recipe for rice pudding with raisins yesterday on you site, but cannot find it today. It had 3 cups of milk, water, golden raisins. I even remember a comment form you about how long it has to cook.
Hi Joan, It was probably this one on my other blog: https://cravinghomecooked.com/rice-pudding/
Are you using basmati rice?
I thought long grain was like uncle bens long grain.
When I clicked on the hyperlink of your recipe it brought me to basmati rice.
Just want to clarify.
Any type of long grain rice will work- the most popular type of long grain rice is Basmati.
Do you rinse the rice first, or is the point to keep the starch and not to wash it away?
I always rinse the rice first. There’s still plenty of starch, so it’s fine.
Have you used lemon zest instead of orange? I have a lot of lemons on hand and wonder how the combo of coconut and lemon would taste.
I think that would be delicious, let us know how it turns out!
In Step 3 and 4 should the saucepan be covered or uncovered while the coconut milk is cooking? Can’t wait to try this delicious sounding receipe.
Hi Debra! It needs to be covered. 🙂 Hope you like it!
Correct me if I’m wrong but, I read in the intro that you leave the lid off when cooking and tn the instructions, it said to put the lid on.
Sorry about that, it should be covered as stated in the instructions.
I absolutely adore rice pudding! Oh, memories of childhood!!
There are different types of coconut milk. There’s the one in a can, and the ones that are with the almond milk, rice milk, hemp milk. Which one do you recommend?
Love the photos!
Hi Bonnie,
Thank you! I use the one in the can, this is the one.
Alrighty! My local Save-On carries this. Can’t wait to make this!
Does anyone know if this can be cooked without the egg for a vegan
Linda
Sure you can, it will still be nice and creamy.
This sounds like a lovely spin on an old fave. I can’t wait to try it.
Gorgeous recipe! Pinned.
Thanks Mary!
I LOVE rice pudding. 🙂