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Coconut Rice Pudding

Coconut Rice Pudding
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Creamy coconut rice pudding made with jasmine rice, full-fat coconut milk, and a touch of vanilla. Topped with toasted coconut flakes for a perfect mix of soft, sweet, and nutty.

Ingredients

Scale
  • ¾ cup white jasmine rice
  • 2 cans (13.5 oz each) full-fat coconut milk
  • 1 cup whole milk
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ⅓ cup toasted coconut flakes

Instructions

  1. In a medium saucepan, combine jasmine rice, coconut milk, whole milk, sugar, and salt. Stir to combine.
  2. Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally.
  3. Once simmering, reduce heat to low and continue cooking for 25–30 minutes until rice is tender and mixture thickens, stirring gently every few minutes to prevent sticking.
  4. Remove from heat and stir in vanilla extract.
  5. If pudding is too thick, stir in a splash more milk to loosen it.
  6. Spoon into serving bowls and top with toasted coconut flakes.
  7. Serve warm or chilled.

Notes

  • Use full-fat coconut milk for best results.
  • Toast coconut flakes for extra texture and nutty flavor.
  • For a dairy-free version, substitute whole milk with almond or oat milk.
  • Add a pinch of cardamom or nutmeg for warmth.

Find it online: https://tastyze.com/coconut-rice-pudding/