Easy Coconut Rice Pudding Cups (Printer-Friendly)
Creamy coconut rice with toasted topping and fresh fruit for a tropical dessert treat.
# The Ingredients You'll Need:
→ For the Coconut Rice Pudding
01 -
1 cup long-grain rice (white jasmine or basmati preferred)
02 -
1 can full-fat coconut milk
03 -
1 cup whole milk
04 -
1/2 cup sugar (brown sugar optional for caramel flavor)
05 -
1/4 teaspoon salt
06 -
1 teaspoon vanilla extract
→ For Serving & Garnish
07 -
1/4 cup toasted shredded coconut
08 -
1 cup fresh mango or berries
09 -
Ground cinnamon or nutmeg to taste
# Step-by-Step Instructions:
01 -
Thoroughly rinse the long-grain rice under cold running water until the water runs clear.
02 -
In a medium saucepan, whisk together coconut milk, whole milk, sugar, and salt until smooth.
03 -
Place the saucepan over medium heat and bring the mixture to a gentle simmer, cooking for approximately 5 minutes.
04 -
Stir in the rinsed rice, reduce heat to low, and simmer gently for 20 to 25 minutes, stirring occasionally until the rice is tender and pudding thickens.
05 -
Remove the saucepan from heat, stir in the vanilla extract, and let the pudding rest for 5 minutes to thicken further.
06 -
Spoon the pudding into serving cups, garnish with toasted shredded coconut and fresh mango or berries, and sprinkle with ground cinnamon or nutmeg as desired.
# Extra Tips:
01 -
For best flavor, serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.