Coconut Milk Rice Pudding

stock photo

2 cups water
2 tablespoons coconut cream concentrate
2 cups cooked brown rice (or rice of your choice)
2 tablespoons honey, or sweetener of your choice
1 teaspoon vanilla extract
½ cup dried shredded coconut
¼ cup dried fruit, optional
2 tablespoons virgin coconut oil, optional

Heat the water and coconut cream concentrate in a medium saucepan until it simmering. Add the cooked rice and simmer until almost all of the liquid is absorbed.

Add honey or sweetener of your choice, vanilla, and coconut plus optional ingredients if desired. Let cool for a few minutes. Can be eaten warm (my favorite) or cold.

Recipe submitted by Tammy, Cape Girardeau, MO

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Published on October 26, 2008

(6 votes, average: 3.00 out of 5)

3 Comments

Angelica March 7, 2011 at 8:35 pm - Reply

Try adding Orange Flower Water or Rose Flower Water for flavoring.  It’s subtle, but oh so heavenly.  These flower water are inexpensive, and can be purchased at Indian, Arabic, or Halal stores.  Use more than two teaspoons of either one for flavoring, OR, you can sprinkle the flower waters on top of the rice pudding before serving.

Christine November 23, 2010 at 8:52 pm - Reply

I was wondering if I could substitute a can of coconut milk for the coconut cream & water?

Sheri September 28, 2010 at 3:17 am - Reply

Yummy and comforting dessert! I added butter and freshly grated nutmeg for extra richness and flavor.

Coconut Milk Rice Pudding