Coconut Lychee Rice Pudding
Transform your dessert game with Coconut Lychee Rice Pudding, a tropical twist on the classic comfort dish. This creamy, indulgent pudding combines fragrant jasmine rice simmered in rich coconut milk and whole milk for a velvety texture. Sweet bursts of chopped canned lychees and a hint of vanilla elevate its exotic flavor, while optional cardamom adds subtle warmth. Finished with a drizzle of lychee syrup, crunchy toasted coconut flakes, and a touch of fresh mint, this dessert is as beautiful as it is delicious. Perfect to serve warm or chilled, it’s an irresistible treat for fans of tropical flavors and easy, crowd-pleasing recipes.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Coconut milk
- 1 cup Whole milk
- 1 cup Canned lychee (drained and chopped)
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 teaspoon Cardamom powder (optional)
- 2 tablespoons Lychee syrup (from the canned lychees)
- 0.25 cup Toasted coconut flakes (for topping)
- 4 leaves Fresh mint leaves (optional, for garnish)
Instructions
Rinse the jasmine rice in cold water until the water runs clear, then drain the rice thoroughly.
In a medium-sized saucepan, combine the rinsed jasmine rice, coconut milk, whole milk, and salt. Stir to mix.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
Once the mixture begins to simmer, reduce the heat to low. Cover the saucepan and let the rice cook for about 20 minutes, stirring occasionally, until the rice is soft and creamy.
Add the granulated sugar, vanilla extract, cardamom (if using), and lychee syrup to the cooked rice mixture. Continue to cook for another 10 minutes, stirring frequently, to allow the flavors to meld together.
Gently fold in the chopped lychees and cook for an additional 5 minutes. The mixture should be thickened and creamy at this point. If it's too thick, add a splash of milk to adjust the consistency.
Remove the saucepan from the heat and let the rice pudding cool for 5-10 minutes. The pudding will continue to thicken as it cools.
Spoon the rice pudding into serving bowls and garnish with toasted coconut flakes and fresh mint leaves, if desired.
Serve warm or chilled. Enjoy your Coconut Lychee Rice Pudding with its delightful tropical flavors!
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 279.4 g | 102% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 190.4 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 383 mg | 29% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1516 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
