Rice pudding is one of those desserts that I’m obsessed with eating! There is no other explanation but the simple fact that I grew up eating it. It’s one of those desserts, along with crepes, that my mom would make pretty much on a weekly basis. It was also one of those things that as a kid, I used to swear to myself that when I grew up I’d never eat again. I’d only have chocolates and cakes and things that I might have thought at that time were way superior to a mere rice pudding. Now, I crave it all the time!
How to make coconut rice pudding
My coconut milk rice pudding recipe is so simple! I started with making the berry sauce so that it has time to cool down and thicken up nicely. Add 2 cups of the coconut milk and give it a good stir, the rice will finish cooking and soak up that rich coconut flavor. Set aside the remaining 1/2 cup of coconut milk for later. Now it’s time to mix in the orange zest. You are going to LOVE the bright citrusy flavor it brings to the table! Don’t leave this ingredient out, it really does make the dish. Add the salt and sugar, then mix the rice well. Whisk together the remaining 1/2 cup of coconut milk with the egg. This will make sure that you don’t end up with scrambled egg pieces in your pudding! Pour the egg mixture in and stir the pudding well until the egg has fully cooked. That’s it! Now it’s time to play the waiting game. Of course, you’re going to want this amazing pudding immediately as it comes off the stove, with that comforting berry sauce drizzled all over, but I would recommend letting it cool before serving. But hey, who am I to judge if you choose to eat it right away?
Coconut milk vs regular milk
Regular milk will work just as well as a substitution in this recipe. I decided that I enjoy the coconut flavor and the creaminess of this rice pudding a lot more than with plain milk, so that’s why I made the switch. You can use any type of milk that you have in your fridge, but I would suggest a good 3.25% milk to give you that awesome creamy flavor. I’ll be honest with you though, the berry sauce takes this pudding over the edge. It’s so delicious, I could barely stop myself from eating it all. I actually have to fight my husband over this pudding, since it’s both our favorite.
How to serve
Allow the rice pudding to fully cool. I had these gorgeous mini trifle bowls that I layered the coconut rice pudding and berry sauce in, and topped with a little extra orange zest. I promise, it will be just as delicious served in a dessert bowl with a healthy scoop of that berry sauce on top! Honestly, I don’t discriminate against any other rice puddings out there, but I’m going to be so bold as to actually say that this is the best freaking rice pudding you could ever have. Just saying!
Love this dessert? Try these:
No Bake Banana Pudding Dessert Luscious Lemon Pudding Sex in a Pan Cherry Cobbler Berry Yogurt Bark Soft Oatmeal Cookies Instant Pot Rice Pudding
