Coconut Rice Pudding


Coconut Rice Pudding recipe

Ever since I was a child, I have loved rice pudding!   Maybe it’s an Armenian or Middle Eastern thing.  Not sure, but it’s so yummy and comforting.  Combine that with my love of coconut – Coconut Rice Pudding.  Oh yeah!

I started making it again a few years ago.  Just as good as I remember, although I miss my grandma making it.  The recipe I used was from an old church cookbook – you know it’s good! 

Of course, I had to add my own little flair.  I also adore coconut.  So I combined the two!  Delicious!



Coconut Rice Pudding
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  1. 4 cups milk
  2. ½ cup rice
  3. ½ cup unsweetened coconut
  4. 1/3 cup sugar or honey or other sweetener of choice
  5. 1 egg (optional)
  6. 1/2 tsp coconut flavoring
  7. 1/8 tsp vanilla
  1. Crack the egg into a dish and let sit – brings it up to room temperature
  2. Put rice, coconut, and sugar/honey in a pan and heat on medium heat until boiling, stirring constantly.
  3. Turn heat down to low, simmer for 30 mins or until rice is tender, stirring frequently.
  4. Turn heat off, add vanilla and coconut flavoring
  5. Add a little of the rice pudding to the egg and beat immediately. You want to temper the egg so it doesn’t make scrambled eggs. Add the egg to the rest of the rice pudding and stir for a few mins. to cook the egg.
  1. Personally, I like the custard-y flavor the egg gives the pudding. It's totally optional and, honestly, not part of the traditional recipe I started with.
The Greening of Westford

Ever had rice pudding?

 This post has been shared at Healthy 2Day Wednesday, Tasty Tuesday

4 Responses to Coconut Rice Pudding

  1. Anna@Green Talk October 30, 2013 at 10:35 am #

    This sounds delish. When are you inviting me over?

    • Kristina October 30, 2013 at 12:48 pm #

      You are ALWAYS welcome! Just let me know when you are in the area 🙂

  2. Small Footprints October 30, 2013 at 10:37 am #

    This recipe could easily be vegan. 🙂 I have never tried rice pudding (I know … go figure). Besides the custardy flavor, does the egg thicken the pudding? I think I could use a flax egg to thicken or even arrowroot. And I could substitute the milk with coconut milk to give it even more coconutty goodness. Thanks for sharing … it sounds like a very warming, comforting food.

    • Kristina October 30, 2013 at 12:50 pm #

      It definitely could be vegan. The egg is NOT necessary at all. I don’t think it really thickens it much. Like I said, I just like the taste a little better. My grandma and my mom don’t use eggs. I bet coconut milk or any other non-dairy milk would work just as well. I’ll have to try coconut milk next time! I have never tried it! go figure 😉

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