Coconut Rice Pudding

Name: Coconut Rice Pudding
Prep time: 30 min
Total time: 45 min
Yield: Servings: 6
Cuisine: United States
Ingredients: 1 tablespoon vanilla extract; 1½ cups milk; ¼ cup heavy whipping cream; 1 cup shredded, unsweetened coconut flakes; 1 tablespoon cornstarch; 2 large eggs; 2 cups cooked rice; 2 large egg yolks; 1 cup coconut milk; 1 cup sugar, divided; ½ teaspoon kosher salt

Preparation info

Servings:
6

Difficulty
Easy
Ready in
45 min

Appears in

Love Your Leftovers

By Nick Evans

Published 2014

About

Rice can be surprisingly delicious in dessert. I especially like it because I don’t like super-sweet desserts. I like my desserts to have good flavors and creamy textures, but I’m rarely looking for something nutso sweet. While this pudding would be very sweet on its own, the rice actually cuts some of the sweetness and makes it work.

Ingredients

1 cup shredded, unsweetened coconut flakes
2 large eggs
2

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

In a dry skillet, toast coconut over low heat until it’s lightly browned, about 6 to 8 minutes, depending on your coconut and pan. Stir the coconut regularly to make sure it toasts evenly, and don’t turn your back on this as it will burn. If you have large shreds of coconut, crush them into smaller bits with your hands after it cools.
In a medium bowl, whisk toget