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Venezuelan Coconut Rice Pudding
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Recipe

8 INGREDIENTS • 5 STEPS • 35MINS

Venezuelan Coconut Rice Pudding

5.0
1 rating
A super creamy and decadent dessert that's whipped in no time. Completely vegan, gluten free and lactose free.
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Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
A super creamy and decadent dessert that's whipped in no time. Completely vegan, gluten free and lactose free.
35MINS
Total Time
$1.78
Cost Per Serving
Ingredients
Servings
6
US / Metric
Full-Fat Coconut Milk
2 1/2 cups
Full-Fat Coconut Milk
Water
2 cups
Water
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Whole Clove
3
Whole Cloves
Lime
1
Lime, zested, juiced
2 pinches of zest, 1 1/2 Tbsp of juice
Sweetened Shredded Coconut
1 cup
Sweetened Shredded Coconut
Brown Sugar
1 cup
Brown Sugar
Nutrition Per Serving
VIEW ALL
Calories
349
Fat
6.7 g
Protein
3.2 g
Carbs
71.1 g
Add to plan
logo
Venezuelan Coconut Rice Pudding
Save
author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg

Author's Notes

If you prefer to make the dessert the day before and leave it in the fridge, note that it will get very hard and will lose its creaminess.

Reheat it in the microwave for a max of 2 minutes with more coconut milk stirring to get some of the creaminess back, then serve.

Note that adding the shredded coconut will make it slighter and dryer when is cooled down. If you prefer it more juicy, you can add 3 to 3.5 cups of coconut milk and an extra 1/2 cup of sugar.

For a white dessert substitute the brown dark sugar for white or for 200gr of condensed milk.
Cooking InstructionsHide images
step 1
To a pot, add the Water (2 cups), Arborio Rice (1 cup) and Whole Cloves (3) and leave to cook for 8 minutes stirring often with a wooden spoon at a medium temperature.
step 1 To a pot, add the Water (2 cups), Arborio Rice (1 cup) and Whole Cloves (3) and leave to cook for 8 minutes stirring often with a wooden spoon at a medium temperature.
step 2
Then add the Full-Fat Coconut Milk (2 1/2 cups), Ground Cinnamon (1/2 tsp), and Brown Sugar (1 cup) and cook for 10 minutes, stirring often to avoid sticking or burning with a wooden spoon at a medium temperature.
step 2 Then add the Full-Fat Coconut Milk (2 1/2 cups), Ground Cinnamon (1/2 tsp), and Brown Sugar (1 cup) and cook for 10 minutes, stirring often to avoid sticking or burning with a wooden spoon at a medium temperature.
step 3
Once the rice is al dente, take off the heat and add the Lime (1), stir, and then add the Sweetened Shredded Coconut (1 cup).
step 3 Once the rice is al dente, take off the heat and add the Lime (1), stir, and then add the Sweetened Shredded Coconut (1 cup).
step 4
Place the mix into a bowl and leave to cool down with plastic on top to avoid forming a skin.
step 4 Place the mix into a bowl and leave to cool down with plastic on top to avoid forming a skin.
step 5
Once it is cooled down, serve with more shredded coconut on the top and a clove for decoration. Serve and enjoy!
step 5 Once it is cooled down, serve with more shredded coconut on the top and a clove for decoration. Serve and enjoy!
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Tags
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Dairy-Free
Gluten-Free
Comfort Food
Snack
Shellfish-Free
Vegan
Vegetarian
No-Bake Dessert
Dessert
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