Best 9 Coconut Rice Pudding Pie Recipes

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Indulge in the delectable harmony of coconut and rice in a culinary masterpiece – Coconut Rice Pudding Pie. This delightful dessert seamlessly blends the comforting flavors of traditional rice pudding with the tropical essence of coconut, resulting in a creamy and aromatic treat. As you embark on this culinary journey, you'll discover a collection of carefully curated recipes that guide you through the process of crafting this irresistible dessert. From the classic Coconut Rice Pudding Pie, adorned with whipped cream and toasted coconut, to the tantalizing Coconut Rice Pudding Pie with Mango Salsa, bursting with vibrant flavors, each recipe offers a unique twist on this classic dish. Whether you prefer a gluten-free or vegan variation, this recipe collection caters to diverse dietary preferences, ensuring everyone can savor the delightful symphony of coconut and rice.

Let's cook with our recipes!

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 :

COCONUT RICE PUDDING PIE



Coconut Rice Pudding Pie image

This chilled rice pudding pie is adapted from the popular dessert at MeMe's Diner in Brooklyn, NY. A sesame-stick-crumb crust is covered in a thick layer of coconut milk caramel. It provides a sweet-and-salty, crunchy-and-chewy base for creamy layers of coconut rice custard and rum whip.

Provided by Bill Clark

Categories     Pie     Dessert     Sesame     Butter     Milk/Cream     Coconut     Rice     Egg     Rum

Yield Makes one 9" pie

Number Of Ingredients 26

For the crust:
3 cups sesame sticks (about 10 oz.)
1/3 cup granulated sugar
7 Tbsp. unsalted butter, melted
For the pudding:
1 Tbsp. gelatin
2 cups full-fat coconut milk
2 cups heavy cream
1 cup granulated sugar, divided
1/4 cup cornstarch
1 tsp. kosher salt
3 large eggs
2 cups cooked jasmine rice
For the caramel:
3/4 cup full-fat coconut milk
1/2 cup (packed) dark brown sugar
2 Tbsp. cold unsalted butter
1/2 tsp. kosher salt
For the rum whip and assembly:
2 cups heavy cream
1/4 cup dark rum
2 Tbsp. powdered sugar
Pinch of kosher salt
Toasted coconut flakes (for topping)
Special Equipment:
A standard 9"-diameter pie plate

Steps:

  • Make the crust:
  • Preheat oven to 350°F. Pulse sesame sticks and granulated sugar in a food processor until finely ground. Add butter and continue to pulse until dough sticks together when pressed with your fingertips.
  • Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Chill in the freezer until firm, about 15 minutes. Bake crust until golden brown and set, 12-15 minutes. If the crust has slouched while baking, use measuring cup to fix. Let cool.
  • Make the pudding:
  • Mix gelatin into 1/4 cup warm water in a small bowl; set aside to bloom.
  • Heat coconut milk, cream, and 1/2 cup granulated sugar in a large heavy saucepan over medium-high until simmering, about 4 minutes, then reduce heat to medium-low.
  • Whisk cornstarch, salt, and remaining 1/2 cup granulated sugar in a medium bowl. Add eggs and continue to whisk until well combined. Whisking constantly, slowly pour half of milk mixture into egg mixture to temper. Pour egg mixture back into pan, stir in rice, and bring to a boil over medium heat, stirring constantly and scraping bottom and sides of pan until thick and big bubbles are rising to the surface, about 4 minutes. Remove from heat and stir in gelatin until dissolved, then transfer to a large bowl or resealable container. Let cool slightly. Place plastic wrap directly on surface of pudding to prevent a crust from forming and chill at least 2 hours and preferably overnight.
  • Make the caramel:
  • Bring coconut milk and brown sugar to a boil in a medium saucepan over medium heat, whisking to combine. Reduce heat to medium-low and cook, stirring often with a rubber spatula, until reduced to a thick, glossy sauce, 10-15 minutes.
  • Remove from heat and whisk in butter and salt. Pour caramel into cooled crust and tilt to coat bottom of crust. Freeze until set, about 15 minutes.
  • Make the rum whip and assemble the pie:
  • Beat cream in a stand mixer fitted with the whisk attachment until soft peaks form, 3-4 minutes. Add rum, powdered sugar, and salt and continue to beat until stiff peaks form. Chill two-thirds (about 3 cups) of the whipped cream until ready to use. Fold remaining cream into chilled rice pudding.
  • Fill pie shell with pudding. Chill at least 2 hours and up to overnight. When ready to serve, re-whip rum cream until it holds stiff peaks and pile on top of rice pudding. Sprinkle with toasted coconut and slice to serve.

COCONUT CREAM PIE I



Coconut Cream Pie I image

Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like.

Provided by Dmarcks

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 ½ cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
  • Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 42.7 g, Cholesterol 3.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 439.4 mg, Sugar 26.8 g

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

Coconut Rice Pudding

Provided by Minute® Rice

Yield 8

Number Of Ingredients 14

1 cup Minute® Jasmine Rice
1 can (13.5 oz) coconut milk
1/3 cup sugar
1/4 tsp salt
1 cup heavy cream
1/4 cup powdered sugar
1 tsp cinnamon, divided
1 tsp vanilla extract, divided
1 egg
1/2 cup milk
1 tbsp butter
1 tsp coconut extract
1/4 tsp ground nutmeg
1/2 cup shredded coconut (optional)

Steps:

  • Coconut Rice Pudding is a great addition to your dessert menu. This delicious and creamy treat was created by food blogger Melissa Erdelac (Mama Gourmand) using Minute® Jasmine rice, canned coconut milk and other pantry staples. Step 1
  • Prepare rice according to package directions. Step 2
  • Return saucepan to stove and set over medium heat. Add coconut milk, sugar, and salt and stir to combine. Bring to a boil. Simmer gently for about 10 minutes, stirring occasionally. Mixture should be thick and creamy. Step 3
  • Meanwhile, place heavy cream in a chilled bowl. Beat with an electric mixture until cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in 1/2 teaspoon of cinnamon and 1/2 teaspoon of vanilla extract. Cover and refrigerate until ready to serve. Step 4
  • Whisk together egg and milk in a small bowl. Stir into rice mixture. Cook, stirring constantly, for 2 more minutes. Remove from heat and stir in remaining cinnamon, remaining vanilla, butter, coconut extract and nutmeg. Allow to cool slightly. Step 5
  • Preheat oven to 350ºF. Spread shredded coconut on a small baking sheet and bake for 10-12 minutes, stirring occasionally, until starting to brown. Serve pudding topped with cinnamon cream and toasted coconut. Recipe Tip This rice pudding thickens in the refrigerator. Bring it back to its original texture by reheating it in the microwave or by simply stirring in additional milk.

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

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.

INDULGENT COCONUT RICE PUDDING



Indulgent Coconut Rice Pudding image

This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice flavor. If you can't find turbinado or raw sugar, you can use brown sugar, adjusting to 3/4 cup. This can also be made in the oven. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 4h10m

Yield 12 servings.

Number Of Ingredients 9

1 cup uncooked long grain rice
5 cups coconut milk, divided
2 tablespoons coconut oil
1 cup turbinado (washed raw) sugar
1 cup dried cranberries
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Dash salt
Toasted sweetened shredded coconut and additional coconut milk, optional

Steps:

  • Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil, distributing it evenly over top. Add the next 5 ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.

Nutrition Facts : Calories 340 calories, Fat 18g fat (17g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

CRUSTLESS RICE PUDDING PIE



Crustless Rice Pudding Pie image

This is another of my mom's recipes. We call it a pie because each serving is firm, like a pie filling, rather than having a pudding consistency. The rice portion sinks to the bottom of the casserole, and a lovely custard pudding rises to the top. Hope you enjoy!

Provided by Linda Seide

Categories     Puddings

Time 1h

Number Of Ingredients 9

1 large can evaporated milk
1 c whole milk
3 eggs
2 Tbsp butter
2 tsp vanilla extract
1/2 c rice, uncooked
1/4 c raisins, if desired
1/3 c granulated sugar
cinnamon to sprinkle on top

Steps:

  • 1. Heat oven to 350 degrees. Grease a 2 quart casserole dish.
  • 2. Cook rice in unsalted water until done, according to the box directions.
  • 3. Add the butter and sugar, and stir well to incorporate.
  • 4. In a large bowl, mix the regular milk with the evaporated milk, and then add 3 well-beaten eggs.
  • 5. Add the vanilla and raisins (if using) to the milk and eggs and then add entire mixture to the cooked rice, blending lightly.
  • 6. Place entire mixture in 2-quart casserole; sprinkle cinnamon on top.
  • 7. Bake until set, approximately 1/2 hour. Take out and set aside to cool. After it is completely cooled, you may refrigerate. Not before though, or the custard won't set properly.
  • 8. Enjoy!

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your pie. Look for fresh, ripe coconut, full-fat milk, and high-quality rice.
  • Don't overcook the rice. Rice that is overcooked will be mushy and will not hold its shape in the pie.
  • Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set.
  • Serve the pie with your favorite toppings. Some popular options include whipped cream, fresh fruit, and toasted coconut.

Conclusion:

Coconut rice pudding pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy, coconutty filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this coconut rice pudding pie a try. You won't be disappointed!

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