20-Minute Creamy Coconut Rice Pudding Recipe

This extra creamy recipe for coconut rice pudding has the rich, comforting, and old fashioned taste of a classic dessert, with an elevated twist. Made with coconut milk and cooked jasmine rice gives a fragrant, yet not too sweet taste. This easy dessert is ready in only 20 minutes, a great use for leftover rice, and includes a decadent topping of cinnamon whipped cream and toasted coconut.

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% Daily Values based on a 2,000 calorie diet

Step 1

Add cooked rice, coconut milk, sugar, and salt to a medium saucepan. Stir and bring to a boil over medium heat. Lower heat and gently simmer for 5 minutes, stirring occasionally. The mixture should be thick and creamy.

Step 2

In a small bowl whisk together the egg with additional milk. Stir into the rice mixture. Cook, stirring constantly, for 2 minutes. It doesn't have to come to a simmer again, the heat of the pudding just needs to cook the egg.

Step 3

Remove from the heat and stir in the butter, coconut extract, vanilla extract, cinnamon, and nutmeg. Cool slightly before serving with the optional cinnamon whipped cream and toasted coconut. Each serving is about ⅔ cup.

Step 4

Place the heavy cream in a chilled bowl. Beat on high with electric mixture until cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in cinnamon and vanilla extract. Cover and refrigerate until ready to serve.

Step 5

Preheat oven to 350ºF. Spread coconut out on a small baking sheet and bake for 10-12 minutes, stirring occasionally, until lightly browned.

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