Ingredients for Coconut Lychee Rice Pudding
- Milk
- Coconut Milk
- White Rice
- 1/2 cup granulated sugar
- 1 (14-ounce) can lychees, drained
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How to Make Coconut Lychee Rice Pudding
- In a medium saucepan, combine 2 cups coconut milk, 1 cup whole milk, and 1/2 cup granulated sugar. Bring to a gentle boil over medium heat, stirring occasionally.
- Add 1/2 cup uncooked long-grain rice. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and most of the liquid is absorbed, stirring occasionally to prevent sticking.
- Stir in 1 (14-ounce) can lychees, drained, and 1/4 cup of the lychee syrup (reserve remaining syrup for topping, if desired). Continue to cook for another 10 minutes, stirring frequently to create a creamy consistency.
- Remove from heat and let the pudding cool slightly before serving. Garnish with toasted coconut flakes or extra lychees for an extra touch of elegance.
- Serve warm or chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
34g
Carbs
8g