Coconut Rice Pudding

Pat Duran

By
@kitchenChatter

Coconut milk stands in for the usual milk in this rice pudding, giving this dessert a sweet coconut flavor that's further enhanced with the addition of flaked coconut.This soft set dessert should be served warm- but it's good cool too!


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Comments:

Serves:

6 servings

Prep:

15 Min

Cook:

40 Min

Ingredients

1 c
water
2/3 c
medium-grain rice
1/4 tsp
salt
2 large
eggs
1/2 c
granulated sugar
14 oz
can coconut milk
1 Tbsp
lemon juice
1/3 c
dried cherries or golden raisins, optional
1 c
sweetened flaked coconut

Directions Step-By-Step

1
Bring water to a boil in small saucepan; stir in rice and salt. Reduce heat to low; cover and cook 15 minutes or until all water is absorbed.
2
Heat oven to 325^. Whisk eggs and sugar in a medium bowl; whisk in coconut milk and lemon juice.
Spoon cooked rice into ungreased 8-inch glass dish; sprinkle with cherries.
Pour egg mixture over rice; stir to blend.
3
Bake 20 minutes. Stir well; sprinkle with coconut. Bake 15-20 minutes or until knife inserted near center comes out clean. Mixture will be softly set. Serve warm.

About this Recipe

Course/Dish: Puddings, Other Desserts
Other Tags: Quick & Easy, For Kids, Healthy