Creamy and delicious! Perfect for dessert or breakfast.
Coconut rice pudding with orange and cinnamon
Rated 5.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Creamy and delicious!
Author:Rebecca
Ingredients
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400 g cooked white shortgrain rice
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400 ml full-fat coconut milk
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80g Raw coconut
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120 ml water (or extra coconut milk for richer pudding)
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70g sugar (adjust to taste)
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Zest of 1 orange
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Juice of 1/2 orange (about 2 tbsp / 30 ml)
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1 cinnamon stick (or 1 tsp ground cinnamon)
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Pinch of salt1 tsp
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vanilla extract (optional)
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Toppings: Orange zest or fresh orange segments, Ground cinnamon, Toasted coconut flakes
Directions
In a medium saucepan, combine the cooked rice, coconut milk, water, sugar, orange zest, cinnamon stick, and a pinch of salt.
Bring to a gentle simmer over medium-low heat, stirring frequently.
Add the raw coconut.Cook for 15–20 minutes, or until the pudding is thick and creamy. Stir regularly to prevent sticking.
Stir in the orange juice and vanilla extract, and cook for an additional 2–3 minutes.Remove from the heat and let sit for a few minutes—it will continue to thicken as it cools.
Add a splash more water or coconut milk if needed.
Serve warm or chilled, with your preferred toppings.
