Coconut Pudding with Rice


Ingredients:

  • 2 cups cooked rice
  • 1 can (13.5 ounces) coconut milk
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup sweetened shredded coconut
    Instructions:
  • In a medium saucepan, combine the cooked rice, coconut milk, sugar, salt, and cinnamon. Bring to a boil over medium heat, stirring constantly.
  • Reduce heat to low and simmer for 10 minutes, or until the pudding has thickened.
  • Remove from heat and stir in the shredded coconut.
  • Pour the pudding into individual serving bowls and chill for at least 2 hours, or until set.
    Tips:
  • For a richer flavor, use full-fat coconut milk.
  • To make the pudding even more decadent, top with whipped cream and fresh fruit.
  • Leftovers can be stored in the refrigerator for up to 3 days.
    Additional notes:
  • This recipe is gluten-free.
  • This recipe is also dairy-free if you use vegan butter.
    I hope you enjoy this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *