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Indulgent Coconut Rice Pudding

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Total Time
Prep: 10 min. Cook: 4 hours + standing

By Taste Of Home Editorial Team

Recipe by Teri Schloessmann, Tulsa, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 14, 2022

This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice flavor. If you can't find turbinado or raw sugar, you can use brown sugar, adjusting to 3/4 cup. This can also be made in the oven. —Teri Rasey, Cadillac, Michigan


Test Kitchen tips
  • Try different flavors inspired by food from other countries. For a taste of India, try a sprinkle of cardamom with golden raisins; for Thailand, cook it first, then stir in fresh mint and fruit like mangoes and kiwis.
  • Give it some crunch by topping with slivered almonds, chopped walnuts or hazelnuts.
  • For the ultimate winter morning comfort food, let the pudding cook overnight, then top with fresh bananas right before eating.
    • Test Kitchen Approved

    Indulgent Coconut Rice Pudding

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    Yield: 12 servings
    Prep: 10 min
    Cook: 4 hours
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    Ingredients

    • 1 cup uncooked long grain rice
    • 5 cups coconut milk, divided
    • 2 tablespoons coconut oil
    • 1 cup turbinado (washed raw) sugar
    • 1 cup dried cranberries
    • 2 teaspoons vanilla extract
    • 1 teaspoon ground cinnamon
    • Dash salt
    • Optional: Toasted sweetened shredded coconut and additional coconut milk
    Text Ingredients

    Directions

    1. Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil, distributing it evenly over top. Add the next 5 ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.

    Nutrition Facts

    1/2 cup: 340 calories, 18g fat (17g saturated fat), 0 cholesterol, 39mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 3g protein.
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