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Coconut Rice Pudding with Coconut Caramel Brittle served in a pretty china cup on a saucer with a gold spoon alongside.
Coconut Rice Pudding with Coconut Caramel Brittle
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

How do you make creamy, coconut rice pudding even more delectable? Top it with crunchy, buttery toasted coconut caramel brittle!

Course: Dessert
Cuisine: American
Keyword: coconut rice pudding, rice pudding
Servings: 6 Servings
Calories: 578 kcal
Ingredients
Coconut Rice Pudding
  • 1/2 cup jasmine rice
  • 2 cups whole milk
  • 1/2 tsp kosher salt
  • 2/3 cup sugar
  • 13.5 oz lite coconut milk (1 can)
  • 1 egg yolk, lightly beaten
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup sweetened coconut flakes, toasted
Coconut Caramel Brittle
  • 1/2 cup sweetened coconut flakes, toasted
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 Tbsp light corn syrup
  • 1/3 cup unsalted butter
  • 1/2 tsp baking soda
  • 1/2 cup puffed rice cereal (Rice Krispies)
  • 1 tsp sea salt + 1/2 tsp sea salt
Instructions
Coconut Rice Pudding
  1. Combine rice, whole milk, and salt in a medium saucepan over medium heat and cover. When milk just begins to come up to a boil, turn it down to very low heat and cook, covered, until the liquid is almost fully absorbed, about 20 minutes. Stir frequently so the pan doesn't scorch. You may need to crack the top so it doesn't boil over.

  2. Add the coconut milk and sugar and cook, uncovered, over low heat until thick and creamy, about 25 minutes.
  3. While the mixture cooks, spread the coconut on a sheet tray and bake at 350 degrees for 5-7 minutes or until golden - golden brown. Cool to room temperature and reserve.
  4. Once the rice mixture is ready (it should still be very creamy, but not watery), it's time to add in the egg yolk. Place the beaten yolk in a small bowl and whisk in a few spoons of the rice mixture (this is to prevent the egg from scrambling when you add it into a hot pan).
  5. Add the yolk mixture and vanilla to the pot, stir well and cook for another minute.
  6. Stir in the toasted coconut and cinnamon. The rice pudding can be served warm or chilled with a wedge of brittle for garnish.

Coconut Caramel Brittle
  1. While the rice pudding cooks, make the brittle. Place a piece of parchment or a silpat on a sheet tray and reserve for the cooked brittle.

  2. Spread the coconut on a sheet tray and bake at 350 degrees for 5-7 minutes or until golden brown. Cool to room temperature and reserve.
  3. Combine both the sugars, corn syrup, and butter in a medium saucepan over med/high heat fitted with a candy thermometer.

  4. Cook until the mixture reaches 300 degrees on the candy thermometer and then quickly stir in the baking soda and 1 tsp of sea salt.
  5. Stir in the toasted coconut and Rice Krispies and spread into a thin layer on the prepared sheet tray and sprinkle with 1/2 tsp sea salt. Work quickly as the mixture will harden as it cools.
  6. Cool the pan to room temperature or to speed up the cooling, place the pan in the refrigerator. Break up pieces with your hands or a rolling pin. 

Recipe Notes
Nutrition Facts
Coconut Rice Pudding with Coconut Caramel Brittle
Amount Per Serving
Calories 578 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 16g100%
Cholesterol 67mg22%
Sodium 840mg37%
Potassium 200mg6%
Carbohydrates 90g30%
Fiber 1g4%
Sugar 71g79%
Protein 4g8%
Vitamin A 645IU13%
Vitamin C 1.5mg2%
Calcium 120mg12%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.