Creamy coconut rice pudding
7
Points®
Total time: 53 min • Prep: 20 min • Cook: 33 min • Serves: 8 • Difficulty: Easy
Make this pudding as plain or as fancy as you like. It’s delicious on its own, with the mango and coconut topping we suggest, or with any fresh fruit topping.
Ingredients
Water
3 cup(s)
Uncooked white rice
1 cup(s), long grain
Cinnamon stick
1 item(s), (1-inch)
2% reduced fat milk
2 cup(s)
Canned unsweetened light coconut milk
1 cup(s)
Packed light brown sugar
2 Tbsp
Table salt
¼ tsp
Vanilla extract
½ tsp
Lime zest
½ tsp, grated
Mango
1 large, peeled and cut into 1/2-inch cubes
Unsweetened shredded coconut
4 Tbsp, toasted
Instructions
1
1 Combine water, rice, and cinnamon stick in medium heavy- bottomed saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer, covered, until rice is tender, 15–18 minutes. Drain; discard cinnamon stick.
2
2 Return rice to saucepan; add milk, coconut milk, brown sugar, and salt. Bring to simmer over medium heat. Reduce heat to low and simmer, stirring often, until pudding is thick and creamy, about 15 minutes. Remove from heat and stir in vanilla and lime zest.
3
3 Spoon evenly into 6 bowls and top evenly with mango and coconut. Serve warm, at room temperature, or chilled.
4
Serving size: (generous 1/2 cup pudding, about 1/4 cup mango, and 1/2 tablespoon coconut flakes)
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