Best 8 Coconut Lychee Rice Pudding Recipes

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Coconut Lychee Rice Pudding is a delicious and creamy dessert that combines the flavors of coconut, lychee, and rice. This decadent and exotic dish is perfect for any occasion and can be enjoyed both warm or chilled. The combination of the sweet and tangy lychee with the creamy coconut and fluffy rice creates a unique and unforgettable dessert experience. If you're looking for a special treat that will impress your friends and family, this is the recipe for you.

Here are our top 8 tried and tested recipes!

RICE PUDDING WITH COCONUT MILK



Rice Pudding with Coconut Milk image

Provided by Sandra Lee

Time 45m

Yield 4 servings

Number Of Ingredients 7

Reserved cooked rice from Basil Chicken recips
2 (14-ounce) cans coconut milk, divided
1/3 cup packed brown sugar
1 lime, peeled in strips
1 teaspoon vanilla extract
1 mango, diced
1/4 cup sweetened shredded coconut

Steps:

  • In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel. Put the pot over medium heat, bring it to a simmer, and cover. Cook until the pudding becomes very thick, 20 to 25 minutes.
  • While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown.
  • After the pudding has cooled 10 minutes, stir in the vanilla. Serve the rice pudding topped with diced mango and sprinkled with toasted coconut.

COCONUT RICE PUDDING



Coconut Rice Pudding image

An easy Coconut Rice Pudding recipe

Categories     Milk/Cream     Rice     Dessert     Coconut     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 cups cold unsalted cooked rice
3 cups whole milk
1/2 cup well-stirred canned unsweetened coconut milk
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Garnish: sweetened flaked coconut, toasted

Steps:

  • Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.

KOZY'S CREAMY COCONUT RICE PUDDING



Kozy's Creamy Coconut Rice Pudding image

Yummy coco-nutty comfort food!

Provided by Rene Bakewell

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h55m

Yield 4

Number Of Ingredients 11

1 ½ cups water
¾ cup white rice
1 (13.5 ounce) can coconut milk
¼ cup white sugar
¼ teaspoon salt
½ cup milk
1 egg, beaten
1 tablespoon extra-virgin coconut oil
½ teaspoon vanilla extract
½ teaspoon coconut extract
1 wedge fresh pineapple

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the 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.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 48.9 mg, Fat 26 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 21.9 g, Sodium 192.4 mg, Sugar 15.5 g

COCONUT RICE PUDDING



Coconut Rice Pudding image

Make and share this Coconut Rice Pudding recipe from Food.com.

Provided by lazy gourmet

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup water
2/3 cup medium grain rice
1/4 teaspoon salt
2 eggs
1/2 cup sugar
1 (14 ounce) can coconut milk
1 tablespoon lemon juice
1/3 cup golden raisin
1 cup sweetened flaked coconut

Steps:

  • Bring water to a boil in small saucepan; stir in rice and salt. Rduce heat to low; cover and cook 15 minutes or until all water is absorbed.
  • Heat oven to 325°F Whisk eggs and sugar in medium bowl; whisk in coconut milk and lemon juice.
  • Spoon cooked rice into ungreased 8 inch glass baking dish; sprinkle with raisins. Pour egg mixture over rice; stir to blend.
  • Bake 20 minutes. Stir well; sprinkle with coconut flakes. Bake 15-20 minutes more or until knife inserted halfway between center and edge comes out almost clean. Serve warm.

COCONUT LYCHEE RICE PUDDING



coconut lychee rice pudding image

Make and share this coconut lychee rice pudding recipe from Food.com.

Provided by Malia Carl

Categories     Dessert

Time 1h2m

Yield 7 serving(s)

Number Of Ingredients 5

1 cup milk
1 cup coconut milk
1 cup white rice
3 teaspoons sugar
2 cups lychee (with syrup)

Steps:

  • bring milks to a boil.
  • add rice and sugar.
  • stir until thick.
  • add lychee and syrup.

COCONUT RICE PUDDING



Coconut Rice Pudding image

Provided by Food Network

Categories     dessert

Time 1h2m

Yield 4 servings

Number Of Ingredients 8

1/2 cup long grain rice
2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1 vanilla bean, split lengthwise, or teaspoon vanilla extract
Pinch kosher salt
2 sheets gelatin
Ripe mango slices, for garnish

Steps:

  • Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
  • Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.
  • Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices.

COCONUT RICE PUDDING



Coconut Rice Pudding image

This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups whole milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins
1/4 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted

Steps:

  • In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

Nutrition Facts :

EASY COCONUT RICE PUDDING



Easy Coconut Rice Pudding image

This coconut rice pudding is a great use for leftover rice. My kids love it!

Provided by Victoria Andrus

Time 11m

Yield 6

Number Of Ingredients 7

3 cups leftover cooked rice
1 (13.5 ounce) can coconut milk
1 cup white sugar
1 tablespoon coconut oil
1 tablespoon unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Place leftover rice in a sauce pan; add coconut milk over top. Stir in sugar, coconut oil, butter, vanilla, and salt.
  • Cook over medium heat, stirring frequently, until sugar is dissolved and mixture is hot, about 6 minutes.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 57.5 g, Cholesterol 5.1 mg, Fat 18.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 15.3 g, Sodium 106.3 mg, Sugar 33.4 g

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh, ripe lychees and coconut milk with a high fat content.
  • If you can't find fresh lychees, you can use canned lychees, but be sure to rinse them well and drain them before using.
  • If you don't have a rice cooker, you can cook the rice on the stovetop. Just follow the instructions on the package of rice.
  • To make the rice pudding ahead of time, cook the rice and pudding mixture according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days.
  • When you're ready to serve the rice pudding, reheat it over low heat until it's warmed through.

Conclusion:

Coconut lychee rice pudding is a delicious and easy-to-make dessert that's perfect for any occasion. It's creamy, flavorful, and has a unique texture that's sure to please everyone. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!

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