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Coconut Milk Rice Pudding

What you need: 

1 (16 ounce) can coconut milk
sweetener, to taste
1/2 cup coconut, optional
2 cups cooked rice (brown or white)
1 teaspoon vanilla extract
vanilla nondairy milk, optional

What you do: 

1. Heat the coconut milk in a heavy saucepot, over medium heat, until it comes to a simmer. Add sweetener and stir until dissolved. Add coconut, if desired.
2. Add the cooked rice and heat through. Simmer until it thickens, but don't allow it to become too dry, the rice will continue to absorb the milk as it cools.
3. Take off the heat and stir in the vanilla. Serve warm or chilled. Top with vanilla milk, if desired (good if it gets too dry).
We love to eat this warm for breakfast or chilled for dessert.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I tried this last night but made a few adjustments.  It came out great!!  I added a browning banana, raisins, coconut oil and some soy creamer. I used agave as the sweetener and organic sweet brown rice.  This was so good that my husband and I were eating it right out of the pot while it was still piping hot.  We finished half the pot.  I cooled the rest in the refrigerator overnight and had some for breakfast.  It was delicious.  :)>>>

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This is sooo yummy! I made it with some leftover lite coconut milk and vegan heavy creme, a splash of almond extract in addition to the vanilla, brown sugar, and A LOT of cinnamon. I already packed up my serving for breakfast tomorrow and stashed it in the produce drawer of my fridge, where my boyfriend will never find it! The majority of it is in a tupperware out in the open, and I bet $5 he eats it all when he gets home from work. He LOVES this rice pudding.

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Freakin' awesome recipe. Coconut rice pudding is the best kind!

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All I am going to say is OMG! This was delicious! No one in the house believed it was vegan as well. I am a pudding girl and this is going on my fav list. Plus it was so easy to make you cant mess up. Thanks for this easy and delicious recipe.

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  Well, initially I posted that I thought this recipe was too rich.  After tasting it the next day, when cold, I loved it!  And I have to say that I have made it several times since then and it has really grown on me.  :D 

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This was good! I love rice pudding. It's my second favorite pudding behind bread pudding. I didn't really measure anything. The rice was 1 cup uncooked (little rice cup) and I don't know how much that made cooked. I had a 13 oz can of CM but I used some earlier so I don't really know how much was left. Anyway, it turned out great! I put sliced bananas on it, a splash of Silk soy French vanilla creamer, and a sprinkle of nutmeg. YUMMMM. I ate it warm and will some for breakfast tomorrow too. Thanks for a great recipe!

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Printemps, I added some quinoa to my rice just last night - maybe 1:3 ratio at a guess - and it was pretty good, gave it a different texture and look.  Just had some this am cold for brekkie, delish

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Has anyone tried to substitute quinoa for the rice in this recipe?? Would it be something to try?

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This recipe tasted exactly like a treat my Dad used to make when I was little!(that's where the raisins come from....)

It is so yummy and easy.  I had leftover rice and coconut milk from the Chana Masala dish, so this was a perfect compliment to that meal. 

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my boyfriend makes a pudding just like this, except he uses half coconut milk and half skim milk (you could use half soy milk or whatever), cause he knows i like light desserts. its out of control with fresh strawberries on top.

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