Ingredients
4
4 servings
- •1.5 cups water
- •0.75 cup white rice
- •1 (13.5 ounce) can coconut milk
- •0.25 cup white sugar
- •0.25 teaspoon salt
- •0.5 cup milk
- •1 egg, beaten
- •1 tablespoon extra-virgin coconut oil
- •0.5 teaspoon vanilla extract
- •0.5 teaspoon coconut extract
- •1 wedge fresh pineapple
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
- Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
- Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge, if desired.
Nutritional Facts
Per 4 servings
- Calories: 436
- Carbohydrate: 46g
- Fat: 26g
- Fiber: 2g
- Protein: 7g
- Sugar: 16g
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