Coconut Caramel Rice Pudding - MW

Hope Wasylenki


I had a variation of rice pudding I used to make with leftover brown rice (I buy extra boxes of rice when we get Asian takeout).

When they posted the Natural Bliss recipe contest, I re-worked the recipe a bit to include the coffee creamer.

Imagine my surprise and delight when I was named one of the 10 winners!

It's jazzed up comfort food - yum!


★★★★★ 1 vote

8 Servings
15 Min
25 Min
Stove Top


  • 4 c
    cooked white or brown rice
  • 1 can(s)
    (14 oz) sweetened condensed milk
  • 2/3 c
    (5 fluid oz) evaporated milk
  • 2/3 c
    caramel flavor nestle coffee-mate natural bliss all-natural coffee creamer
  • 2 tsp
    vanilla extract
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1/2 c
    flaked coconut

How to Make Coconut Caramel Rice Pudding - MW


  1. Combine everything except coconut in a medium saucepan; whisk well. Cook over medium heat, stirring frequently, until almost boiling.
  2. Reduce heat to low, cook stirring frequently, for 20 minutes or so (it should be thickened). Stir in coconut.
  3. Serve warm or chilled. If chilling, spoon into serving bowls and cover with plastic wrap. Make sure the plastic wrap touches the surface of the pudding. Garnish with toasted coconut, if desired.

Printable Recipe Card

About Coconut Caramel Rice Pudding - MW

Course/Dish: Puddings
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy

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