A Taste Of Thai Chocolate Coconut Rice Pudding
Recipe: #44330
March 15, 2025
"They served in layers, pudding and whipped cream pudding like a parfait."
Original is 4 servings
Ingredients
- Rice
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- Coconut
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- Topping
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Nutritional
- Serving Size: 1 (497.4 g)
- Calories 942.9
- Total Fat - 41.6 g
- Saturated Fat - 23.9 g
- Cholesterol - 71.1 mg
- Sodium - 773.8 mg
- Total Carbohydrate - 136.6 g
- Dietary Fiber - 5.1 g
- Sugars - 81.1 g
- Protein - 11.8 g
- Calcium - 242.3 mg
- Iron - 2.5 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook rice according to package directions, adding salt to water. In a rice cooker.
Step 2
While rice is cooking, add coconut flakes to a dry frying pan.
Step 3
Stirring constantly over a medium high heat, cook flakes until lightly browned.
Step 4
Pour onto plate to cool.
Step 5
Add coconut milk, milk, sugar, butter, and cinnamon to cooked rice.
Step 6
Combine ingredients and cook over a medium high heat, stirring frequently.
Step 7
Bring to a boil and cook 1 minute.
Step 8
Remove from heat.
Step 9
Immediately, add chocolate and coconut extract to pudding.
Step 10
Stir until chocolate is melted and ingredients are well mixed.
Step 11
Ladle into individual cups or serving bowl.
Step 12
Cover with plastic wrap.
Step 13
With a toothpick, poke several holes in plastic to allow steam to escape.
Step 14
Serve warm or at room temperature.
Step 15
Garnish pudding with toasted coconut and a dollop of whipped cream.
Step 16
Refrigerate leftovers, but warm before re-serving.
Tips
No special items needed.
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