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Amazing Spiced Coconut Milk Rice Pudding Brûlée

  • Español
Portions: 6 servings

Calories: 642kcal

This eye-popping coconut milk rice pudding brûlée is a new take on an old classic. I substituted coconut for dairy in my family's rice pudding recipe – which made it vegan – and added a bit of French flair with the sugar crust for a dish that is simple, yet refined.

Why I ❤️ it • Recipe • Ingredients • Preparation

Coconut milk rice pudding brûlée.

Spiced coconut rice pudding brûlée.

Why I ❤️ it

A simple creamy coconut milk rice pudding with a caramelized sugar crust and a simple rum sauce, this marvelous dessert combines three of my loves: Dominican arroz con leche (rice pudding), Dulce de coco (coconut and milk fudge) and Crema catalana (crème brûlée) all in one.

By the way, credit where credit is due, I first tried rice pudding brûlée at one of my favorite local restaurants, so it is hardly an original idea. I just took it one step further by adding coconut. Maybe not original, but irresistible, I promise.

Coconut milk rice pudding recipe

This awesome free recipe contains Amazon affiliate links, I receive a small commission from any purchase you make at no extra cost to you. Thanks!

Learn how to make this vegan coconut  rice pudding, a dessert with the lovely taste of spices and vanilla, the tropical flair of the coconut flavor, and a French touch. There'll be no leftovers, guaranteed!

Course: Dessert
Inspiration: Caribbean
Category: coconut rice pudding, vegan arroz con leche, vegan rice pudding
Author: Clara González

Prep Time5 mins
Cook Time35 mins
Chilling1 hr 30 mins
Total Time2 hrs 10 mins

Utensils and tools

  • Large saucepan 3-quart [3 lt] or medium pot
  • Large bowl
Coconut milk rice pudding.
Coconut milk rice pudding.

Ingredients

  • ¾ cup long grain rice
  • 4 cups of coconut milk
  • 2 cups of unsweetened coconut cream
  • 1 ½ cup of brown sugar (see notes below the recipe)
  • 1 teaspoon of salt
  • 3 cinnamon sticks or 1½ teaspoon of ground cinnamon 
  • Seeds of 1 vanilla bean, or 1 tablespoon of vanilla extract
  • A pinch of freshly-grated nutmeg
  • A pinch of lime or orange zest
  • ½ teaspoon clove powder
  • 1 cup freshly-grated coconut or dry coconut (see notes below the recipe)
  • ⅓ cup of cane sugar, for the caramel

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1

In the saucepan, combine rice, 4 cups of water, coconut milk, coconut cream, brown sugar, salt, cinnamon powder or sticks, vanilla, nutmeg, lime zest, and clove powder and grated coconut.

Let it rest covered for an hour.

Step 2

Take the saucepan to the stove and boil covered over medium-low heat until the grains of rice have nearly tripled in size or until the liquids have reduced and it's creamy and thick.

Stir often while cooking to prevent the rice from sticking to the bottom and scorching.

Step 3

Remove from the heat and pour into a glass bowl, stir until it has cooled to room temperature.

Pour the rice pudding into a broiler-safe baking pan, cover with aluminum foil and chill in the refrigerator (the aluminum foil will prevent it from over-drying in the fridge.

Step 4

Remove the aluminum foil. Sprinkle cane sugar on top and burn the sugar with a torch, or place in the broiler over high heat until the sugar caramelizes.

Serve immediately.

Top tips

If you use dry coconut, add an extra cup of coconut milk.

If you only find sweetened coconut cream, reduce the sugar by half.

If you have leftover rice, you can use it to make this recipe quicker, just combine a 2 cups of leftover white rice as in step 2, but do not add the water and cook until the rice is creamy and fluffy.

You can adapt this to your preferences quite easily, so if there's any of the spices you dislike, leave it out.

Variations

If you wish you do not have to add the sugar crust. It's still a very good rice pudding without it. 

Traditional arroz con leche has raisins (in my neck of the woods), so if you love raisins, add ⅓ cup raisins when you add the grated coconut.

Coconut rice pudding brûlée.
Coconut rice pudding brûlée.

Nutritional information

Calories: 642kcal - Carbohydrates: 70g - Protein: 11g - Fat: 38g - Saturated Fat: 33g - Cholesterol: 15mg - Sodium: 515mg - Potassium: 422mg - Fiber: 2g - Sugar: 46g - Vitamin C: 2mg - Calcium: 69mg - Iron: 5.6mg

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See all dessert recipes ➜

FAQs

What makes rice pudding thicken?

Rice pudding is thickened by the rice starch. Different rices will make thicker or more liquid pudding. Long grain rice has a medium starch content, short grain rice has more starch, and Basmati has less starch than long grain rice.

Is coconut milk unhealthy?

Depends on your definition of healthy, but yes, coconut milk has many nutritional advantages and can fit any balanced diet.

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.

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Coconut Rice Pudding Brûlée Recipe

Ingredients

  • ¾ cup long grain rice
  • 4 cups coconut milk
  • 2 cups coconut cream
  • ½ cup brown sugar or more, to taste
  • 1 teaspoon salt
  • 3 cinnamon sticks or 1½ teaspoon of ground cinnamon
  • Seeds of 1 vanilla bean or 1 tablespoon of vanilla extract
  • A pinch of freshly-grated nutmeg
  • A pinch of lime or orange zest
  • ½ teaspoon clove powder
  • 1 cup freshly-grated coconut
  • ⅓ cup cane sugar for the caramel(optional)

Instructions

  • In the saucepan, combine rice, 4 cups of water, coconut milk, coconut cream, brown sugar, salt, cinnamon powder or sticks, vanilla, nutmeg, lime zest, and clove powder and grated coconut.
    Let it rest covered for an hour.
  • Take the saucepan to the stove and boil covered over medium-low heat until the grains of rice have nearly tripled in size or until the liquids have reduced and it's creamy and thick. Stir often.
    Stir often to prevent the rice from sticking to the bottom and scorching.
  • Remove from the heat and pour into a glass bowl, stir until it has cooled to room temperature.
    Pour into a broiler-safe baking pan, cover with aluminum foil and chill in the refrigerator (the aluminum foil will prevent it from over-drying in the fridge.
  • Remove the aluminum foil. Sprinkle cane sugar on top and burn the sugar with a torch, or place in the broiler over high heat until the sugar caramelizes.
    Serve immediately.

Notes

If you use dry coconut, add an extra cup of coconut milk.
If you only find sweetened coconut cream, reduce the sugar by half.

Nutrition

Calories: 642kcal

Originally published on Jan 2, 2017

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  1. Sasha

    December 02, 2015 at 4:43 am

    5 stars
    I am in love with this dish! And your dishes and utensils! Where did you get them? Please let me know. 🙂
    Thanks!

    Reply
    • Tia Clara

      December 03, 2015 at 12:45 am

      Travels, Etsy and second hand stores. 🙂

      Reply
  2. Jared

    March 15, 2015 at 4:33 am

    Love the extra sugar on top. In Puerto Rico we always added coconut milk to ower rice pudding. In fact the recipe my grandmother was taught from her grandmother is the same as your but with add raisins, rum and ginger.

    Reply
    • Tia Clara

      April 20, 2019 at 12:28 pm

      That's awesome, I just learned something new.

      Reply
  3. Cooking Jar and Happy Accidents

    March 04, 2014 at 7:24 pm

    Such simple ingredients but a lot of hard work put into preparing this...there's definately a lot of love involved when making it. I love the shots and the blurb too!

    Reply

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Hi, I'm Tía Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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