Triple-Coconut Black Rice Pudding
Coconut black rice pudding is a treat for your eyes as well as your taste buds. A tropical twist on traditional rice pudding, this version is packed with coconut flavor (featuring 3 types of coconut!), antioxidant-rich (and stunning) black rice, and a hint of sweetness. Serve with your favorite tropical fruit to transport yourself to a lush tropical paradise!
Easy to Make, Hard to Resist
The best part about coconut rice pudding is that it is incredibly easy to make. With just a few simple ingredients and a bit of patience, you can whip up a batch of this heavenly dessert in no time. I’ve found that the key to getting a perfectly creamy but not gummy rice pudding is to cook the rice in coconut water and coconut milk. Simply simmer coconut water, coconut milk, black rice, maple syrup, vanilla, and a pinch of salt until the rice is cooked and the mixture is thick and creamy. Top it off with a sprinkle of toasted coconut flakes and your choice of tropical fruit.
Health Benefits of Coconut Rice Pudding
Not only is this dessert incredibly delicious, but it is also packed with health benefits. Black rice, also known as forbidden rice, is a highly nutritious grain that is rich in antioxidants, fiber, and essential minerals. When combined with the creamy coconut milk, the result is a dessert that is not only satisfying to your sweet tooth but also nourishing for your body.
Coconut milk is rich in medium-chain fatty acids, which are known to boost metabolism and promote weight loss. Plus this dessert is dairy-free and vegan, making this dessert suitable for those who avoid dairy or any animal products.
Ingredients Notes
Black Rice. Its worth searching out black rice for the beauty and nutritional boost it gives the dish, but you can substitute regular jasmine rice in a pinch (though cooking time may need to be adjusted).
Coconut Water. Coconut water is the key to getting a creamy but not gummy rice pudding without loosing out on coconut flavor. You can substitute an equal amount of plain tap water, but the coconut flavor will be slightly diluted.
Coconut Milk. Use full-fat coconut milk for a rich and creamy rice pudding.
Maple Syrup. Gives a touch of sweetness; can substitute brown sugar or honey.
Shredded Coconut. Toasted shredded coconut gives another dimension of coconut flavor to the dish and adds a wonderful texture.
Fruit To Serve. Mango is my favorite, but bananas, orange segments, passionfruit, pineapple, or kiwi would all be delicious.
More Coconut Recipes
Coconut Black Rice Pudding
Ingredients
- 1 c black rice rinsed
- 1 can full fat coconut milk reserve a few tablespoons for garnish if desired
- 1 c coconut water
- ½ tsp fine sea salt
- 1 tsp vanilla
- ¼ c maple syrup
- ¼ c shredded coconut
- Sliced of fresh fruit of choice- mango banana, orange segments, kiwi, passionfruit, or pineapple
Instructions
- In a medium pot, combine black rice, coconut milk, coconut water, salt, and vanilla. Bring to a boil over high heat. Reduce heat to medium and simmer uncovered for 40-50 minutes, until rice is tender and most (but not all of the liquid has been absorbed- it will continue to thicken as it cools) (remaining liquid should be thick and glossy). Turn off heat and stir in maple syrup. Taste and adjust seasonings as desired.
- As the rice cooks, add the coconut to a small pan. Cook over medium heat until the coconut is toasted, about 5 minutes. Keep an eye on it and stir frequently to avoid burning.
- Spoon pudding into serving dishes and top with toasted coconut, a drizzle of reserved coconut, and prepared fruit.