coconut rice puddingcoconut rice puddingI haven’t posted a rice pudding recipe since 2011? Wow. Craziness. And geez…let me reflect for a second. Who else agrees that I started out as a horrible photographer?  And the writing?! Haha. I guess I’ve opened up over the years.

Anyway after playing with coconut on Friday, I wanted to keep the tropical trend going. Since I had rice pudding on my mind, I thought it would be a great opportunity to take that traditionally cold weather dish and throw it into the sun! And seriously…what goes better with coconut than a creamy dessert?

I simmered fluffy basmati rice with silky coconut milk and then folded in toasted coconut for flecks of toasty taste. It completely deepens the flavors to a sultry level. Love it! Then to top it off, a splash of coconut extract is mixed in for a little extra boost. The end result is so so SO good! The coconut flavor is fantastic, but without being overwhelming. Traditionally rice pudding includes cinnamon, but cardamom pairs with coconut better, so that’s what I sprinkled in. It provides a hint warmth and a slight floral twang. There’s also a bit of lime that brightens each ingredient up (while also sticking to the tropical theme).

I’m really glad I came up with this recipe on a whim; it’s definitely going to be a family/friend staple from here on out.


2 cups cooked basmati rice

1 1/2 cups milk

1 can coconut milk (13.5 oz)

1/4 teaspoon sea salt

1/3 cup + 1.5 tablespoons sugar

1 egg

1/2 cup toasted coconut

1/8 teaspoon ground cardamom

1 1/2 tablespoon butter

1/2 teaspoon lime juice

1/4 teaspoon coconut extract

Toasted coconut, for garnish


To a medium sauce pan, add the cooked rice,  salt, 1 cup of milk, and the can of coconut milk. Simmer for 15 minutes over medium-low heat. Stir in sugar. Simmer for an additional 5 minutes.

Meanwhile, toast the shredded coconut in a dry skillet over medium heat until lightly golden. Remove from pan.

In a small bowl, whisk together the remaining milk, egg, and cardamom. SLOWLY add into the rice, whisking continuously as you pour it in. Add the toasted coconut. Simmer 25-30 minutes over medium-low heat, or until thick (stir frequently or it will taste eggy). Don’t worry…it will seem very watery at first.

Remove from heat. Stir in butter, lime, and coconut extract.

Eat warm or cold (my family prefers it cold).

Garnish with toasted coconut. Enjoy!