Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Chocolate Rice Pudding
20 minutes
5 cups
20 minutes
5 cups
This is an ultra rich and creamy chocolate pudding with the added flavor of Jasmine Rice.
Ingredients
- 1 cup uncooked Jasmine Rice
- 1/2 teaspoon salt
- 1/2 cup sweetened coconut flakes
- 1-13.5 oz can Coconut Milk
- 1 3/4 cups milk* (whole or 1%)
- 3/4 cup sugar
- 2 tablespoons butter
- 1/4 teaspoon cinnamon
- 6 oz good quality bittersweet or semi sweet chocolate, chopped
- 1 teaspoon coconut extract
- *Substitute a second can of coconut milk for the milk, if allergies are a concern.
- Optional: whipped cream, toasted coconut
Directions
- Cook rice according to package directions, adding salt to water.
- While rice is cooking, add coconut flakes to a dry frying pan. Stirring constantly over a medium high heat, cook flakes until lightly browned. Pour onto plate to cool.
- Add Coconut Milk, milk, sugar, butter, and cinnamon to cooked rice. Combine ingredients and cook over a medium high heat, stirring frequently.
- Bring to a boil and cook 1 minute. Remove from heat.
- Immediately, add chocolate and coconut extract to pudding. Stir until chocolate is melted and ingredients are well mixed.
- Ladle into individual cups or serving bowl. Cover with plastic wrap. With a toothpick, poke several holes in plastic to allow steam to escape. Serve warm or at room temperature. If desired, garnish pudding with toasted coconut and a dollop of whipped cream. Refrigerate leftovers, but warm before re-serving.
In This Recipe
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
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