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Hawaiian Rice Pudding photo
Hawaiian Rice Pudding
photo by recipe author

Servings: 8-12
Preparation Time: 30-40 minutes

Combine rice, coconut water, 3 cups of the coconut milk, sugar and coconut oil in a 4-5 quart sauce pan. Bring to a boil, and then reduce heat to a simmer for about 15-25 minutes until rice is tender.

While rice is simmering soak the shredded coconut in 1/2 cup of the remaining coconut milk. Drain the pineapple and mandarin oranges and set aside.

When rice is tender remove pan from heat. Add all the remaining ingredients and stir well. Place in a bowl or glass pan and sprinkle a little extra cinnamon on top if desired.

Serve with whipped cream or pour a little extra coconut milk on top before serving.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

**Try different fruit combinations, you can have a lot of fun with this recipe!

Recipe submitted by Susan, Amelia, OH

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This looks delicious! I would love to make this with brown rice. Any suggestions on what modifications I would need to make to this recipe in order to do that? Thanks!
# Posted By Pam | 9/12/11 8:15 AM
flavor was good, but the rice never cooked all the way, even when i cooked it an hour! it just was still sorta crunchy. what a waste of expensive ingredients! =( will not make again.
# Posted By anna | 9/12/11 11:08 AM
i love this recipe tho i did not add the orange sections. my rice cooked just fine and overall it is the best rice pudding i've ever tasted.
# Posted By denise | 9/28/11 8:19 AM

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