Dairy-Free Coconut Rice Pudding
Prep time
Cook time
Total time
This is an upscale company version of a homey family dessert.
Author: Robin Batterson
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
- ¾ cup sugar
- 2 eggs, separated
- 4 cups (1 quart) unsweetened coconut milk beverage
- ½ cup uncooked rice
- ⅛ teaspoon salt (see Salt Note below)
- 1 teaspoon vanilla extract
- ½ to 1 cup unsweetened shredded coconut or coconut flakes (see Coconut Note below)
Instructions
- In a medium saucepan, whisk together the sugar and egg yolks. Whisk in the milk alternative, rice, and salt.
- Place the pan over medium heat, and bring the mixture to a boil, while whisking. Turn the temperature down to low and simmer, stirring occasionally, until most of the liquid is absorbed, and the mixture begins to take on a custard-like consistency, about 25 to 30 minutes.
- Remove the pan from the heat and stir in the vanilla.
- Transfer the rice mixture to a bowl, cover, and refrigerate.
- Place the coconut in a skillet over medium-low heat. Cook, stirring often, until the coconut is fragrant and lightly browned, about 3 to 5 minutes.
- When the rice pudding has cooled, place the reserved egg whites in a mixing bowl. Beat the whites with a hand mixer until stiff peaks form.
- Fold the egg whites into the coconut rice pudding.
- Let the pudding chill in your refrigerator until ready to serve.
- The coconut rice pudding can be served in individual dishes or one large dish. Sprinkle with the toasted coconut just before serving.
Notes
Salt Note: Robin doesn't use any salt in her recipe, but we feel it makes the overall flavor more well-rounded. You can use up to ¼ teaspoon salt in this recipe.
Coconut Note: Robin uses a full 7-ounce bag (2 cups) of coconut for her recipe. We found this to be a bit too much, so we reduced the amount when testing. But you can garnish with as much coconut as you like!
Coconut Lover's Option: You can add ½ to 1 teaspoon of coconut extract with or in place of the vanilla extract in this recipe for more coconut flavor.
Serving Option: To play up the tropical flavor, you could serve this coconut rice pudding with tropical fruits, like sliced banana or chopped mango, pineapple, or papaya.
Coconut Note: Robin uses a full 7-ounce bag (2 cups) of coconut for her recipe. We found this to be a bit too much, so we reduced the amount when testing. But you can garnish with as much coconut as you like!
Coconut Lover's Option: You can add ½ to 1 teaspoon of coconut extract with or in place of the vanilla extract in this recipe for more coconut flavor.
Serving Option: To play up the tropical flavor, you could serve this coconut rice pudding with tropical fruits, like sliced banana or chopped mango, pineapple, or papaya.
Nutrition Information
Serving size: ⅙ recipe Calories: 276 Fat: 8.5g Saturated fat: 6.7g Carbohydrates: 43.2g Sugar: 26g Sodium: 184mg Fiber: .7g Protein: 4.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-coconut-rice-pudding