• Cooking Time: 45 minutes
  • Servings: 8 - 3/4 cups
  • Preparation Time: 30 minutes


I grew up having rice pudding as a snack thanks to my late Grandpa Joey. The man lived in the kitchen and made everything from scratch. Miss you Grandpa Joey <3


  • 2 cups cooked white rice, unsalted, cold
  • 1 1/2 cups whole milk
  • 2 cups canned unsweetened coconut milk
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 cup unsweetened coconut, shredded, toasted
  • 1/2 cup caramel sauce, to drizzle (homemade or store bought)
  • 1/2 cup chocolate sauce, to drizzle (homemade or store bought)


  • In a med-large sauce pan simmer rice, milk, coconut milk, sugar, and salt, uncovered, over moderate heat, stirring frequently (never leave unattended), until desired thickness occurs, about 40 minutes.
  • Remove from heat and stir in vanilla and coconut extract.
  • Add shredded coconut to a dry skillet, gently mixing so it wont burn. Will toast quickly so keep an eye on it. Once golden brown, remove from heat and immediately transfer, in a single layer, to a flat surface to cool.
  • To assemble, start by drizzling about a tbsp of caramel sauce in the bottom of your serving cup. Spoon in pudding, leaving about a half an inch from top of cup. Top with toasted coconut, another drizzle of caramel and finish with a drizzle of chocolate sauce.
  • Serve warm or cold. I'm always too impatient to wait, so I eat it as soon as it's cooled down enough so it doesn't burn my mouth -- almost LOL.

Categories: Pudding 
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