Coconut Rice Pudding


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      45 min

Appears in

Love Your Leftovers

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.


  • 1 cup shredded, unsweetened coconut flakes
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup sugar, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon vanilla extract
  • cups milk
  • 1 cup coconut milk
  • ½ teaspoon kosher salt
  • 2 cups cooked rice
  • ¼ cup heavy whipping cream


    1. 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.
    2. In a medium bowl, whisk together the eggs, yolks, ½ cup sugar, cornstarch, and vanilla. Set aside.
    3. In a medium-large pot, add milk and coconut milk with salt. Bring to almost a simmer over medium-low heat, stirring frequently to make sure the milk doesn’t scald.
    4. When milk is steaming and almost at a simmer, remove it from the heat and slowly pour half of it into the egg mixture, whisking constantly while you add it. Once half of the hot milk is whisked into egg mixture, pour that mixture back into the pot with the rest of the hot milk. Continue to whisk.
    5. Continue to stir mixture over low heat. Let the mixture thicken over low heat for 3 to 4 minutes, stirring constantly. At this point it helps to switch from a whisk to a flat spatula while stirring.
    6. Stir in rice and continue to simmer on low until the mixture is very thick, about 5 minutes.
    7. Stir in heavy cream and three-quarters of the toasted coconut.
    8. Remove from heat and pour pudding mixture into ramekins. You can either use small single-serving ramekins or just pour the mixture into a large -quart dish. Either way, sprinkle the rest of the toasted coconut on top of the pudding.
    9. Let the pudding cool at room temperature for 20 minutes, then cover with plastic wrap and transfer to the fridge to chill completely. Serve chilled.