Coconut Pudding (Printable Version)
# What You'll Need:
01 -
Toasted shredded coconut for topping (you can skip it)
02 -
½ cup sweetened coconut flakes, optional
03 -
⅓ cup golden raisins, throw them in if you want
04 -
1 teaspoon cinnamon
05 -
⅓ cup heavy cream
06 -
1 cup sweetened condensed milk
07 -
1 (13.25 oz) can full-fat coconut milk
08 -
1 ½ cups whole milk
09 -
1 cup short-grain or medium-grain white rice
# Steps to Follow:
01 -
Take the pot off the stove and mix in the coconut flakes. Let it sit to cool off a bit. Serve it warm, or put it in the fridge to chill and eat it cold. Toss some toasted coconut on top if you’d like.
02 -
Mix in the heavy cream, sweetened condensed milk, cinnamon, and raisins if you’re using them. Simmer on low so it thickens up and gets nice and creamy—plan on about 12 minutes.
03 -
Make sure to stir here and there. Let it bubble for 14-16 minutes till the rice softens up.
04 -
Toss your rice, whole milk, and coconut milk into a big pot. Get it boiling over medium-high heat. After it boils, set the temp to low and pop the lid on.
# Additional Tips:
01 -
If you wanna chill it or stash leftovers, pour in another ⅓–½ cup milk once it’s off the burner so it stays nice and loose.
02 -
Let your pudding cool, then stick it in a sealable container or split into single servings. It’ll be good for five days.
03 -
To warm it up, try the microwave or heat gently on the stove, stirring in a splash of milk if it’s too thick.
04 -
Try dried pineapple or mango instead of raisins, and chopped toasted nuts make it crunchier.
05 -
Pour in a bit of coconut, vanilla, or rum extract if you want even more flavor kick.