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Coconut Rice Puddings with Crispy Coconut

Coconut Rice Puddings with Crispy Coconut

Ingredients

Crispy Coconut

  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups unsweetened coconut shavings* (coconut chips; about 4 ounces)

Puddings

  • 2 14-ounce cans light unsweetened coconut milk**
  • 1 14-ounce can regular unsweetened coconut milk**
  • 2/3 cup unsweetened shredded coconut*
  • 2/3 cup short-grain or long-grain rice (such as arborio or jasmine)
  • 1/2 vanilla bean, split lengthwise or 2 teaspoons vanilla extract

Recipe Preparation

Crispy coconut

  • Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white, sugar, vanilla, and salt in medium bowl to blend. Add coconut shavings and toss until evenly moistened. Spread coconut mixture evenly on prepared baking sheet. Bake until coconut is light golden and beginning to crisp, stirring and turning frequently, about 22 minutes. Cool on baking sheet. DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.

Puddings

  • Combine light coconut milk, regular coconut milk, sugar, shredded coconut, rice, and 3/4 teaspoon salt in heavy large saucepan. If using vanilla bean, scrape in seeds from bean; add bean to saucepan. Bring mixture to simmer over medium heat, stirring occasionally. Adjust heat so that mixture is barely simmering; cover partially and cook until liquid is slightly translucent and pudding is thickened to consistency of loose oatmeal, stirring and scraping bottom and sides of pan frequently, about 45 minutes. Remove vanilla bean, if using, or stir in vanilla extract.

  • Divide pudding among ten 3/4-cup ramekins or dessert glasses. DO AHEAD Can be made 6 hours ahead. Cover and refrigerate. If desired, rewarm in microwave just until heated through before serving.

  • Sprinkle crispy coconut over puddings. Serve warm or at room temperature.

  • * Available at specialty foods stores and natural foods stores.

  • **Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

,Photos by Antonis AchilleosReviews Section

Rice Pudding with Jaggery and Coconut

Rice Pudding with Jaggery and Coconut

Rice puddings can be made in a variety of ways. But the rice pudding made with jaggery and coconut is a traditional sweet served in the Christian churches of Kerala, a small South-Indian state. This pudding is almost similar to the jaggery pudding made during the ‘Navarathri’ festival. This rice pudding is served after the service to all the people that come to church on any special occasions. Of course, different churches have different offerings. But most churches serve rice pudding as an offering.

In this rice pudding, jaggery is used as the sweetener. I usually make a batch of jaggery syrup since I use it in many sweets instead of sugar. Here is the recipe for simple jaggery syrup. The pudding can also be made with sugar but the taste will be entirely different.I also added a pinch of nutmeg powder and ginger in addition to the usual flavors.


Coconut Rice Pudding

Last night, I came home from dinner and just wanted to finish off the night with something sweet. I rummaged through the cupboards to find NOTHING appealing. And then, I saw the bag of rice, a staple in most pantries, and decided to throw together this simple Coconut Rice Pudding recipe!

It hit the spot and I was able to go to sleep satisfied.

Ingredients include rice, coconut milk, walnuts, vanilla extract, maple syrup, cinnamon, cardamom, and sea salt. Keep in mind of the emulsifying and preservative agents when you buy canned coconut milk. Here’s a great buying guide to various coconut milk brands.


Coconut Rice Pudding Cake | Vegan No-Bake Pie

This easy vegan coconut rice pudding cake recipe is just perfect if you want a simple no-bake dessert that is delicious and healthy! Serve the rice pudding chilled in cake form with crispy oat cookie crust or enjoy it warm in glasses for a quick snack or even for breakfast!

Vegan Coconut Rice Pudding Cake

A creamy, dreamy coconut rice pudding has always been one of my favorite healthier treats to eat! It not only makes a delicious dessert but it makes a great sweet breakfast, too! You can really enjoy it anytime with your favorite fruits, crunchy nuts and other toppings you like. Whether with fresh raspberries, strawberries, blueberries or dried fruit like raisins – it goes with just about anything!

Whenever I cook coconut rice pudding, I make more than I need. But it keeps very well in the fridge, even for up to 4-5 days. Then you can serve it straight from the fridge for a quick snack or dessert. Or you can reheat the rice pudding to serve for a warm breakfast with a pinch of cinnamon and fruit compote.

Since the rice pudding firms up as it cools, I came up with the idea to spread leftover pudding onto an oat cookie crust to create a simple vegan no-bake cake. Anyway, it turned out super creamy and delicious, so I‘m happy to share this recipe with you today!

Which rice is the best for rice pudding?

Over the years, I have made rice pudding with different kinds of rice and with different combinations of non-dairy milk and cream, depending on what I had on hand. Anyway, I found out that you’ll get the best and creamiest result when using round short-grain rice or medium-grain rice, such as Arborio. It introduces just the right amount of starch to the pudding, resulting in a thick consistency that is creamy and doesn’t get mushy!

Can I use another non-dairy milk?

Yes, you can another non-dairy milk or cream in place of the full-fat coconut milk. Whether using almond, cashew, soy or oat milk and cream – I think they’re all great! However, I highly recommend using a non-dairy milk with higher fat content or half milk & half cream if you want a rich and creamy rice pudding.

Use Gluten-free Cookies for the Crust

I topped my rice pudding cake with raspberry sauce and shredded coconut making this the perfect sweet vegan dessert! On top of it being vegan, it’s also gluten-free! As you may already know rice is naturally gluten-free but you can also use gluten-free oat cookies or granola to make the crust.

Regarding the sweetener, you can use your favorite variety of sugar or syrup! Just take note that the color may change when using brown sugar or coconut syrup.

This Vegan Coconut Rice Pudding Cake is

  • Dairy-free, lactose-free
  • Can be made gluten-free
  • With a crispy oat cookie crust
  • And creamy coconut rice pudding filling
  • Very easy to make!
  • Requires no-baking
  • Perfect for kids and adults alike!
  • Makes a great breakfast, snack or dessert!
  • Creamy and so delicious!

Looking for more easy vegan no-bake cake, pie and tart recipes? Here are some of my favorites you should definitely try:

  • Chocolate Mousse Pie
  • Vanilla Custard Tart
  • Chocolate Cream Pie
  • Summer Fruit Tart
  • Blackberry Mousse Tart
  • No-Bake Mango Cheesecake Pie

If you do try this Vegan Coconut Rice Pudding Cake Recipe, I would love to read your feedback in the comments below. And if you take a photo of your delicious dessert and share it on Instagram, please don’t forget to tag me @biancazapatka #biancazapatka to make sure I won’t miss your post. Happy baking!


Recipe Summary

  • 2 tablespoons milk
  • 1 egg yolk
  • 2 ¾ cups milk
  • 1 cup coconut milk
  • 1 tablespoon butter
  • ⅓ cup Arborio rice
  • ¼ cup white sugar
  • salt to taste
  • ⅛ teaspoon vanilla extract
  • ¼ cup finely diced mango
  • 1 pinch Chinese five-spice powder

Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.

Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.

Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.

Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.

Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.


Chocolate Coconut Crispy Cookies

Chocolate coconut goodness with a bit of a light crunch. The perfect cookie with a cup of coffee.

Ingredients

  • ½ cups Unsweetened Applesauce
  • 6 Tablespoons Butter
  • 2 cups Sugar
  • 2 teaspoons Vanilla
  • 2 whole Eggs
  • 2 Tablespoons Cocoa Powder, Heaping
  • 2 cups Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 2 cups Rice Krispies
  • 1 cup Coconut
  • ¾ cups Chocolate Chips

Preparation

Preheat the oven to 350ºF. Cream the applesauce, butter and sugar together with the vanilla. Add in the eggs and cocoa powder and blend until smooth. Sift in the flour, baking soda and salt, and mix until fully incorporated. Fold in the rice krispies, coconut and chocolate chips.

Spoon by rounded tablespoons onto a baking sheet lined with parchment paper, about two inches apart to allow for spreading. Bake for 9–10 minutes or until spread out and slightly dry-looking on top. Allow to cool for a few minutes before removing from the sheet and cooling on a wire rack.


Coconut & Pineapple Fried Rice | Caribbean Fete

Full of flavor and lovely to look at, this delicious Coconut & Pineapple Fried Rice will add a touch of style to your Caribbean-inspired dinner table! Served in a pineapple, it&rsquos sure to impress your friends and family.

[This is the second installment in a series of recipes for hosting you own Caribbean Fete at home. Each recipe can be enjoyed on their own, or as part of larger menu. For more on this theme, take a look at this previous post for a large-batch Rendezvous Rum Punch.]

With a cocktail now in hand, it&rsquos time to move to the next recipe in our Caribbean Fete menu: Coconut & Pineapple Fried Rice.

In the same creative spirit of innovation one finds in the cuisine of the region, this recipe combines elements from more traditional Caribbean rice dishes with my absolute favorite take-out food, Thai-style pineapple fried rice. There are few things I love more than the combination of crunchy rice, sweet pineapple, and chewy cashews found in this popular dish. Cooking the jasmine rice in coconut milk infuses it with sweet flavor, making the final result taste extra special.

Coconut & Pineapple Fried Rice will be a lovely addition to your Caribbean Fete as a side dish, or you can add chicken, shrimp, or tofu and make it a main event. When served in a pineapple boat, it will certainly become the centerpiece of your table.

How to Make a Pineapple Boat

If there is one thing I learned early on when cooking for friends and family, it&rsquos that if you want to impress, use a pineapple boat in your table setting. It works every time. Also, it&rsquos biodegradable and can be thrown out when you&rsquore done. Less dishes to wash is always a bonus.

Don&rsquot tell your guests, but it&rsquos actually really easy to do. I&rsquod managed to make these before I&rsquod really found a passion for cooking and in the most poorly equipped circumstances, so in a real home kitchen you&rsquoll have no trouble at all. You can make this happen, I promise.

For tools, you will need a large cutting board that won&rsquot slide, a chef&rsquos knife to easily cut through the thick skin of the fruit, a large spoon, and possibly a paring knife. The paring knife is optional, and could be used to slice up the inside fruit before scooping it out with the spoon, or you can just use your chef&rsquos knife if you are deft enough with it to make small incisions. Use your best judgement.

The basic instruction is to cut the pineapple in half and scoop out the inside fruit, leaving at least half an inch of pineapple &ldquorim&rdquo to form the bowl. Unless you are showing before and after photos like I am, the inside won&rsquot be seen, so it doesn&rsquot have to pretty. Simple, right?

From there, there are two ways to cut the pineapple to make the bowl. In the first way, you create two pineapple boats: cut the largest pineapple you can find directly in half, including the leaves. Now you have two shallow boats you can fill with pineapple rice.

In the second way, as depicted here and in this tutorial, you cut off only the side of the pineapple lengthwise, leaving two-thirds and all the leaves intact on one side. This way gives you a much bigger bowl to fill, and in my opinion looks a little nicer. I&rsquove made pineapple boats both ways, and it just depends on what you prefer and how many pineapple boats you want on your table.

More than likely, you will not be able to fit all of your finished Coconut & Pineapple Fried Rice into one (or even two) boats. Feel free to keep the extra warm in the kitchen until needed, or serve it in a regular bowl on the table. Mound the rice high and admire your handiwork!

Scotch Bonnet Hot Peppers

I can&rsquot talk about Caribbean cooking without talking about one it&rsquos key ingredients, the native Scotch Bonnet pepper. It&rsquos named after its distinctive shape, resembling a traditional Scottish tam o&rsquoshanter hat. While still quite spicy, this pepper is sweeter than similar hot peppers, and therefore gives Caribbean dishes a unique flavor. If you can find it, definitely use it in this recipe. Unfortunately, these can often be hard to find in the United States. The similarly shaped habanero pepper isn&rsquot exactly the same, but you can use it as a substitute &ndash as I do &ndash should you need to.

I can&rsquot wait to hear what you (and your guests) think about this recipe for Coconut & Pineapple Fried Rice! I know it&rsquos one of my favorites. More dishes to include in your own Caribbean Fete are on their way, and I hope they inspire you to bring a little island flavor into your life this summer.


Recipe Summary

  • 1 cup sugar
  • 5 tablespoons cornstarch
  • ¼ teaspoon table salt
  • 1 ¾ cups milk
  • 1 ½ cups heavy cream
  • 1 (13.5-oz.) can unsweetened coconut milk
  • ¼ cup butter, cut into 1/2-inch pieces
  • 2 teaspoons vanilla bean paste
  • Sweetened whipped cream
  • Garnish: toasted flaked coconut

Whisk together first 3 ingredients in a large heavy saucepan whisk in milk and next 2 ingredients. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat.

Whisk in butter and vanilla bean paste. Spoon pudding into serving dishes cover and chill 4 hours. Dollop with sweetened whipped cream.


Coconut and Chocolate Rice Crispies

I changed up the normal every day Rice Crispie treat recipe a little bit one day when my 6 year old son and I were looking through the kitchen to see what we could add.

Original recipe makes 24 servings

Ingredients

1/4 cup butter
1 (10 ounce) package large marshmallows
5 cups chocolate flavored crispy rice cereal
1/3 cup sweetened flaked coconut

Directions

  1. Grease a 9吉 inch pan. Melt butter in large sauce pan over medium-low heat. Add marshmallows and stir until melted and smooth. Remove from heat.
  2. Quickly stir the marshmallow mixture into the cereal and coconut to coat. Press into the prepared pan with the back of a buttered spoon. Cool completely before cutting into squares.

Nutrition

Calories: 92 kcal
Carbohydrates: 17.6 g
Cholesterol: 5 mg
Fat: 2.5 g
Fiber: 0.3 g
Protein: 0.7 g
Sodium: 81 mg


Vegan Coconut Pudding

Vegan confections are a wonderful way of using plant-based ingredients to create decadent desserts. There is no need for milk, butter, or eggs to make a delicious and luscious dish. Our easy-to-make coconut pudding is a great example of what can be achieved with a few simple ingredients. Most ingredients could already be in your pantry. Ideal for catering to people with dairy or egg allergies, this vegan dessert is also suitable for gluten-free diets.

The rich and creamy pudding is a beautiful way to end a family dinner, and it's easy enough to whip up during a weeknight. Mix before you start cooking your dinner, place in the refrigerator, and serve one hour later sprinkled with toasted coconut on top. Great as a make-ahead dessert, the longer it sits the better the texture, so you could make it the day before, cover it tightly with plastic wrap, and serve the day after.

Coconut milk is a great pantry staple and could be used for other dishes like curries, rice, or cakes. Having a can of two at all times can help you whip up some delicious recipes at the last minute. This easy pudding can be served with any fresh fruit of your liking and even some chocolate shavings or cacao nibs.


Coconut rice is mild enough to allow even the delicate flavor of fish to shine through. Serve lemon-poached tilapia over the rice for a lightly flavored dish. Add a rich taste to the rice by sprinkling smoked salmon with a mixture of honey, lime juice, soy sauce and ginger powder. Dust cod with red curry powder, yellow curry powder and salt -- then bake and serve over coconut rice for a fiery dish.

Vegetables are as tasty with coconut rice as any meat. Saute diced zucchini and baby squash in garlic butter and serve over the rice for a quick side. Give coconut rice a healthy twist with a mixture of stir-fried carrots, water chestnuts, bok choy and green onions. Toss baby spinach, red onions, apples, celery and coconut rice together to create a sweet salad. Go for a gourmet flavor by mixing the rice with mushrooms and asparagus simmered in garlic-rosemary cream sauce.