Ingredients for Lemon Coconut Rice Pudding
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How to Make Lemon Coconut Rice Pudding
- In a medium saucepan, whisk together 1 (3.4 ounce) package lemon pie filling and 1/4 cup granulated sugar.
- Gradually whisk in 2 cups whole milk until smooth.
- Bring the mixture to a gentle boil over medium heat, whisking constantly to prevent scorching.
- Remove from heat and stir in 4 tablespoons (1/2 stick) unsalted butter, 1 cup cooked long-grain rice, 1/2 cup sweetened shredded coconut, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 large egg yolks. Temper the yolks by slowly whisking in about 1/2 cup of the hot rice pudding mixture. Then, pour the tempered yolks back into the saucepan and stir to combine.
- Let the pudding cool slightly until lukewarm (approximately 10-15 minutes).
- In a clean, dry bowl, beat 2 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the whipped egg whites into the cooled pudding until just combined.
- Pour the pudding into a greased 8x8 inch baking dish.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until set and lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
56g
Fat
41g
Carbs
13g
