Coconut Rice Pudding

Jill Bahada


Light dessert


★★★★★ 1 vote

4 big size
20 Min
1 Hr 10 Min
Stove Top


  • 3 c
  • 2 stick
  • 1 1/2 c
    jasmine rice
  • 1/2 c
    golden raisins
  • 3/4 c
    coconut, shredded
  • 1/2 c
    light rum
  • 4 c
  • 1 c
    coconut milk
  • 1 1/4 c
  • 1 Tbsp
    vanilla extract
  • 1 c
    half and half

How to Make Coconut Rice Pudding


  1. Boil rice , water , and cinnamon , cover turn to a simmer after the boil for 15 mins. While rice cooks, soak one fourth cup coconut and raisins in rum.
  2. When rice is done add milk, coconut milk, raisins, sugar. Turn heat to med.-low cook stirring frequently for about 45 mins. If liquid boils rapidly reduce heat to low. When the pudding is done, remove from heat and discard the cinnamon.
  3. Stir in the vanilla , cool the pudding slightly. Toast the remaining half cup coconut for 5mins in 350 oven. When pudding has cooled slightly add the half and half.Serve lightly chilled or at room temp. Sprinkle with the toasted coconut.

Printable Recipe Card

About Coconut Rice Pudding

Course/Dish: Puddings
Main Ingredient: Rice/Grains
Regional Style: Caribbean

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