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Recipe Detail

Rice Pudding Made 4 Ways: Coconut Milk

Traditionally rice pudding is made with white rice and cow’s milk. Try the original version made with far-free cow’s milk, or experiment with the soy milk, coconut milk or almond milk versions.


  • 2 1/2 cups unsweetened coconut milk
  • 1/3 cup white rice
  • 1/8 tsp salt
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 2 tablespoons honey
  • ΒΌ cup shredded unsweetened coconut


  1. Bring milk, rice and salt to a simmer over medium high heat, stirring constantly.
  2. Reduce heat to low, simmer uncovered stirring occasionally until the rice is cooked through, about 20-25 minutes.
  3. Whisk egg with a fork until smooth and the yolk and white are combined. Stir in 2 tablespoons of hot rice mixture, whisking constantly with the fork until smooth.
  4. Stir the egg into the saucepan and continue to simmer over low heat for another 5-10 minutes until thickened.
  5. Remove pudding from the heat and stir in the vanilla, cinnamon, honey and shredded coconut.
  6. Continue to stir occasionally for the next 10 minutes to allow the steam to escape.
  7. Serve warm, or pour pudding into a glass dish and store covered in the refrigerator.
Nutritional information
Nutrition Facts
Serving Size 1/2 cup
Amount Per Serving
Calories 175
% Daily Value *
Total Fat 8g
Saturated Fat 7g 35%
Cholesterol 53g 17%
Sodium 116g 5%
Total Carbohydrate 22g 7%
Dietary Fiber 2g 8%
Protein 3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.