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Coconut Rice Pudding Recipe

This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.
TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD:10 servings


  • 1-1/2 cups uncooked medium grain rice
  • 2-1/4 cups water
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 2 cups milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (14 ounces) unsweetened coconut milk
  • 1/2 cup raisins
  • 1/4 teaspoon vanilla extract
  • 1 cup flaked coconut, toasted


  • 1. In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon peel. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed.
  • 2. Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled. Yield: 10 servings.

Nutritional Facts

3/4 cup: 421 calories, 18g fat (14g saturated fat), 23mg cholesterol, 354mg sodium, 59g carbohydrate (34g sugars, 2g fiber), 8g protein.

Reviews for Coconut Rice Pudding

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Reviewed Jun. 30, 2010

"This recipe is a keeper! The flavor is mild. Very good! If you are looking for a stronger coconut taste you might try adding coconut extract instead of the vanilla. I made the recipe just as listed and it came out perfect!"

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