Creamy Coconut Pudding (Print Version)
# Ingredients:
01 -
1 ½ cups whole milk
02 -
1 cup sweetened condensed milk
03 -
⅓ cup golden raisins
04 -
Toasted shredded coconut
05 -
1 teaspoon cinnamon
06 -
1 cup short- or medium-grain white rice
07 -
1 (13.25 oz) can coconut milk
08 -
⅓ cup heavy cream
09 -
½ cup sweetened shredded coconut
# Instructions:
01 -
Pour the white rice, coconut milk, and whole milk into a big pot. Place the pot over medium-high heat and let it come to a boil. Once it’s bubbling, switch to low heat and cover it up.
02 -
Keep cooking the rice on low for 14 to 16 minutes. Stir it regularly until it becomes soft and tender.
03 -
Lower the heat and stir in cinnamon, sweetened condensed milk, heavy cream, and raisins (if using). Cook gently for roughly 12 minutes until the mixture thickens and gets creamy.
04 -
Take the pot off the heat, then mix in the shredded coconut. Let it cool down a bit and serve warm, or let it chill completely if you prefer it cold. Toss some toasted coconut on top, if you like.
# Notes:
01 -
If you’re storing this pudding, toss in ⅓ to ½ cup extra milk after taking it off the heat. It’ll stay creamy instead of thickening too much.
02 -
Store any leftovers in an airtight container or portion them out individually. They’ll keep fresh for up to five days.
03 -
Warm it up later using the microwave or on the stove at medium-low heat. Add some milk to loosen it up, if needed.
04 -
Switch up the raisins for tropical dried fruits, like small chunks of mango or pineapple. Toss in crunchy toasted nuts, too, for some texture.
05 -
Enhance the taste with extracts, such as coconut, rum, or vanilla.