Description
Savor the flavors of this Easy Coconut Rice Pudding. A quick dessert with creamy coconut goodness, it’s perfect for any occasion and sure to delight your taste buds!
Ingredients
Scale
- 2 cups cooked white rice
- 1 can (13.5 oz) coconut milk
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup toasted coconut flakes
- 1 cup fresh mango, diced
- 1 banana, sliced
- 2 tbsp maple syrup
Instructions
- Combine coconut milk, whole milk, sugar, and salt in a saucepan over medium heat until steaming but not boiling.
- Stir in cooked rice, ensuring even distribution as it absorbs flavors.
- Reduce heat to simmer for 15-20 minutes, stirring frequently until thickened.
- Add vanilla, cinnamon, and nutmeg; simmer for an additional 2 minutes.
- Let sit for 5 minutes before serving in bowls with desired toppings.
Notes
Use short-grain or jasmine rice for best results.
For a dairy-free version, substitute whole milk with almond or oat milk.
Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 15g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg