Coconut Caramel Rice Pudding Recipes

DAIRY-FREE COCONUT RICE PUDDING

Steps:

• Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
• Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

CREAMY COCONUT MILK RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
• Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
• Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

COCONUT-CARAMEL RICE PUDDING

Steps:

• Bring milk to boil in large saucepan. Reduce heat to medium-low. Gradually stir in rice.
• Add caramels in small batches, cook and stir 5 to 7 min. or until caramels are completely melted and mixture is well blended before adding next batch. After all caramels are added, cook pudding until thickened, stirring constantly. Remove from heat. Stir in coconut. Pour into serving bowl; cool completely.
• Refrigerate 3 hours or until chilled.

COCONUT RICE PUDDING PIE

Steps:

• Make the crust:
• Preheat oven to 350°F. Pulse sesame sticks and granulated sugar in a food processor until finely ground. Add butter and continue to pulse until dough sticks together when pressed with your fingertips.
• Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Chill in the freezer until firm, about 15 minutes. Bake crust until golden brown and set, 12-15 minutes. If the crust has slouched while baking, use measuring cup to fix. Let cool.
• Make the pudding:
• Mix gelatin into 1/4 cup warm water in a small bowl; set aside to bloom.
• Heat coconut milk, cream, and 1/2 cup granulated sugar in a large heavy saucepan over medium-high until simmering, about 4 minutes, then reduce heat to medium-low.
• Whisk cornstarch, salt, and remaining 1/2 cup granulated sugar in a medium bowl. Add eggs and continue to whisk until well combined. Whisking constantly, slowly pour half of milk mixture into egg mixture to temper. Pour egg mixture back into pan, stir in rice, and bring to a boil over medium heat, stirring constantly and scraping bottom and sides of pan until thick and big bubbles are rising to the surface, about 4 minutes. Remove from heat and stir in gelatin until dissolved, then transfer to a large bowl or resealable container. Let cool slightly. Place plastic wrap directly on surface of pudding to prevent a crust from forming and chill at least 2 hours and preferably overnight.
• Make the caramel:
• Bring coconut milk and brown sugar to a boil in a medium saucepan over medium heat, whisking to combine. Reduce heat to medium-low and cook, stirring often with a rubber spatula, until reduced to a thick, glossy sauce, 10-15 minutes.
• Remove from heat and whisk in butter and salt. Pour caramel into cooled crust and tilt to coat bottom of crust. Freeze until set, about 15 minutes.
• Make the rum whip and assemble the pie:
• Beat cream in a stand mixer fitted with the whisk attachment until soft peaks form, 3-4 minutes. Add rum, powdered sugar, and salt and continue to beat until stiff peaks form. Chill two-thirds (about 3 cups) of the whipped cream until ready to use. Fold remaining cream into chilled rice pudding.
• Fill pie shell with pudding. Chill at least 2 hours and up to overnight. When ready to serve, re-whip rum cream until it holds stiff peaks and pile on top of rice pudding. Sprinkle with toasted coconut and slice to serve.

COCONUT CARAMEL RICE PUDDING - MW

Steps:

• 1. Combine everything except coconut in a medium saucepan; whisk well. Cook over medium heat, stirring frequently, until almost boiling.
• 2. Reduce heat to low, cook stirring frequently, for 20 minutes or so (it should be thickened). Stir in coconut.
• 3. Serve warm or chilled. If chilling, spoon into serving bowls and cover with plastic wrap. Make sure the plastic wrap touches the surface of the pudding. Garnish with toasted coconut, if desired.

THAI BLACK STICKY RICE PUDDING

Steps:

• Soak rice: Place both rices in a bowl and cover with water (5cm / 2" above). Soak for 4 hours (up to 12 hours).
• Strain the rice and add it to a small pot or large saucepan.
• Pandan leaves: Add the knotted pandan leaves.
• Simmer 30 minutes: Add 4 cups of cold water. Bring to boil. Turn stove down to low so it's simmering very gently (small, slow little bubbles). Simmer 30 minutes (no lid), stirring frequently for the last 15 minutes and almost constantly towards the end (so the base does not catch).
• Consistency: Rice should be soft / fully cooked through, water reduced, and sauce should be creamy not watery (starch from rice thickens water).
• Add sugar: Stir in sugar and salt until it dissolves (~20 seconds).
• Ladle into bowls - it should ooze slowly, not be runny nor so thick it stays in a mound, see video for consistency. (If it's too thick, add a touch of water and stir).
• Toppings: Mix coconut cream with salt. Drizzle onto rice pudding. Top with toasted coconut and mango if using. Serve immediately.