Ingredients for Creamy Low Fat Coconut Rice Pudding
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1% Low Fat Milk
- Cooked Rice
- Unsweetened Coconut
- 2 large eggs
- Vanilla Extract
- 1/2 teaspoon coconut extract
- 1/4 teaspoon ground nutmeg
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How to Make Creamy Low Fat Coconut Rice Pudding
- In a medium saucepan, whisk together 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt, 1 cup full-fat coconut milk, and 2 cups low-fat milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil (about 7-8 minutes).
- In a separate bowl, whisk 2 large eggs lightly. Gradually whisk in 1/2 cup of the hot milk mixture to temper the eggs.
- Pour the tempered egg mixture into the saucepan with the remaining milk mixture. Whisk constantly until the pudding thickens slightly (about 1-2 minutes). Do not boil.
- Stir in 1 cup cooked rice (medium grain white rice, Arborio rice, or brown rice), 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract, and 1/4 teaspoon ground nutmeg.
- Gently stir, and spoon the pudding into individual dessert dishes. Serve warm or chill for later. Garnish with toasted coconut flakes or a sprinkle of cinnamon (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
184g
Fat
89g
Carbs
26g
