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To make coconut milk rice pudding, you'll need some simple ingredients. Here’s what you should gather: - 1 cup jasmine rice - 2 cups coconut milk - 1 cup almond milk - 1/2 cup sugar (you can also use maple syrup) - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/2 cup shredded coconut (sweetened or unsweetened) These ingredients create a creamy base. The jasmine rice adds a lovely texture. Coconut milk gives it that rich, tropical flavor. Almond milk adds a nice creaminess, too. If you want to change the sweetness, try using different sweeteners. Maple syrup is a great choice. It adds a nice flavor and is healthier. Honey can work too, but you should adjust the amount. Start with less and taste it. You want your pudding to be just right. Toppings make your pudding even more fun. Here are some tasty options: - Fresh mango slices - Mint leaves - Extra shredded coconut These toppings add color and flavor. The mango gives a sweet burst. Mint adds a fresh taste. You can mix and match to find your favorite combo. Enjoy your coconut milk rice pudding warm or chilled for a special treat. For the full recipe, check out the section above. Start by rinsing the jasmine rice. Use a fine mesh sieve and cold water. Rinse until the water runs clear. This step removes excess starch and helps the rice cook evenly. Next, combine the rinsed rice and liquids in a medium saucepan. Add coconut milk, almond milk, sugar, and salt. Stir the mix well. Bring it to a gentle boil over medium heat. Once it boils, reduce the heat to low. Cover the pot with a lid and let it simmer. Cook for about 20-25 minutes. Stir occasionally to prevent sticking. The rice should be tender, and the pudding thick. Remove the pot from heat. Stir in the vanilla extract and ground cinnamon. Now, fold in the shredded coconut. Reserve some for later if you want to garnish. Let the pudding cool for a few minutes. You can serve it warm or chilled. Spoon it into bowls and add fresh mango slices. Top with extra shredded coconut and a sprig of mint. This simple treat will surely impress! Check out the Full Recipe for more details. To make your rice pudding creamy, you need the right milk. I use coconut milk and almond milk for a nice blend. The coconut milk gives a rich flavor, while almond milk keeps it light. Stir the mixture often while it cooks. This helps the rice absorb the milk fully. You can also let it simmer for longer if you want a thicker texture. One common mistake is not rinsing the rice. Rinsing removes excess starch and keeps your pudding smooth. Another mistake is cooking at too high a heat. This can cause the milk to scorch. Make sure you keep it on low heat once it boils. Lastly, don’t skip the step of letting it cool before serving. This helps the flavors develop. You can make this pudding your own! Try adding different spices like nutmeg or cardamom. You can also mix in fruits, such as mango or banana, for a twist. If you like nuts, sprinkle some toasted almonds on top. For a fun texture, add some raisins or dried coconut. This recipe is so flexible, and you can find what you love best. For more ideas, check out the Full Recipe. {{image_2}} You can make this pudding even more fun by adding tropical flavors. Try mixing in mango, pineapple, or passion fruit. These fruits add a fresh, bright taste. Simply chop them up and stir them in after cooking. You can also top the pudding with a fruit slice for extra flair. A sprinkle of toasted nuts can add crunch too. This recipe is already vegan-friendly. You can use almond milk and coconut milk, which are both dairy-free. If you want to add more creaminess, mix in some cashew milk. You can also swap the sugar for maple syrup or agave syrup to keep it sweet and healthy. These changes keep your pudding rich while sticking to vegan standards. While jasmine rice is great, you can use other rice types too. Arborio rice gives a creamier texture. Short-grain rice works well too. Each type changes the pudding's flavor and texture. Experiment with what you have at home. You might find a new favorite! For the full recipe, check out the Coconut Bliss Rice Pudding. To keep your coconut milk rice pudding fresh, place it in an airtight container. Let it cool to room temperature first. After that, cover it tightly. Store it in the fridge for up to 4 days. If you want to enjoy it later, freezing is a good option. When you are ready to eat your pudding, you can reheat it. Use the microwave for quick warmth. Place a portion in a bowl and heat for 30 seconds at a time. Stir between each round. If it seems too thick, add a splash of coconut milk or water. You can also reheat it on the stove. Put it in a pot over low heat. Stir often to prevent sticking. Coconut milk rice pudding can last in the fridge for up to 4 days. If you freeze it, it stays good for about 2 months. To freeze, spoon the pudding into freezer-safe containers. Leave some space at the top for expansion. Thaw in the fridge overnight before reheating. This way, you get a creamy treat anytime you want! For more details, check the Full Recipe. The best rice for pudding is jasmine rice. Jasmine rice cooks up soft and sticky. It absorbs flavors well and gives a creamy texture. You want rice that holds moisture, and jasmine does just that. Other options include arborio rice, but jasmine is my go-to for this dish. Yes, you can make Coconut Milk Rice Pudding ahead of time. It stores well in the fridge for up to three days. Just let it cool completely first. When you are ready to eat, warm it gently on the stove or in the microwave. Add a splash of coconut milk to bring back the creaminess. Yes, Coconut Milk Rice Pudding is gluten-free. The main ingredients, rice and coconut milk, do not contain gluten. This makes it a great dessert for those who avoid gluten. Always check your other ingredients, like almond milk, to ensure they fit your needs. To make your pudding thicker, cook it longer. Stir it often to avoid sticking. If it gets too thick, add a bit more coconut or almond milk. For a thinner pudding, add more liquid while cooking. Adjust it to your taste, and enjoy your creamy treat! This blog post covered the key ingredients and steps needed to make coconut milk rice pudding. I shared tips for perfecting texture and avoiding common mistakes. Customizing flavors can make this dish even more exciting! Remember, you can store leftovers and reheat them easily. Enjoy the creamy delight and share your own variations with friends. This pudding is both tasty and versatile, making it a great treat for everyone.

Coconut Milk Rice Pudding

Indulge in a tropical treat with this Coconut Bliss Rice Pudding recipe! This creamy dessert combines jasmine rice, coconut milk, and almond milk for a delightful experience. Sweetened with sugar or maple syrup and topped with fresh mango and mint, it’s perfect for any occasion. Follow the simple steps to create a dish that’s sure to impress. Click through to explore this delicious recipe and bring a taste of paradise to your kitchen!
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Ingredients
  

1 cup jasmine rice

2 cups coconut milk

1 cup almond milk

1/2 cup sugar (or maple syrup for a healthier option)

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup shredded coconut (sweetened or unsweetened)

Fresh mango slices and mint leaves for garnish

Instructions
 

Rinse the jasmine rice under cold water in a fine mesh sieve until the water runs clear to remove excess starch.

    In a medium saucepan, combine rinsed rice, coconut milk, almond milk, sugar, and salt. Stir to combine.

      Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once boiling, reduce heat to low and cover the pot with a lid.

        Simmer for about 20-25 minutes, or until the rice is tender and the pudding has thickened, stirring occasionally to prevent sticking.

          Remove from heat and stir in vanilla extract and ground cinnamon. Fold in the shredded coconut, reserving a little for garnish if desired.

            Allow the pudding to cool for a few minutes before serving warm or chilled.

              To serve, spoon the pudding into bowls and garnish with fresh mango slices, additional shredded coconut, and a sprig of mint.

                - Prep Time: 10 mins | Total Time: 35 mins | Servings: 4