Rice Blancmange Pudding with Caramelized Coconut
Transform your dessert repertoire with this luscious Rice Blancmange Pudding with Caramelized Coconut—an irresistible fusion of creamy comfort and tropical flair. This silky-smooth pudding is made with wholesome milk, tender cooked white rice, and a touch of vanilla for a luxurious base, thickened to perfection with cornstarch. What sets this recipe apart is the golden caramelized coconut topping, prepared by toasting shredded coconut with butter and brown sugar until it’s irresistibly crisp and aromatic. The result is a delightful combination of creamy and crunchy textures with just the right amount of sweetness. Whether served as a chilled treat after dinner or a show-stopping dish for special gatherings, this easy-to-make dessert brings the best of classic and tropical flavors to your table. Keywords: rice pudding recipe, tropical dessert, caramelized coconut topping, creamy blancmange, easy sweet treat.
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Recipe Information
Ingredients
- 4 cups Milk
- 1 cup Cooked white rice
- 1 third cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 cup Unsweetened shredded coconut
- 2 tablespoons Brown sugar
- 1 tablespoon Butter
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine 3 1/2 cups of milk (reserve the remaining 1/2 cup) and cooked white rice. Heat over medium heat, stirring occasionally, until the mixture begins to steam but does not boil.
In a small bowl, whisk together the remaining 1/2 cup of milk, granulated sugar, cornstarch, and salt until smooth and lump-free.
Gradually add the cornstarch mixture to the saucepan with the milk and rice, stirring constantly to prevent lumps.
Continue to cook and stir the mixture over medium heat until it thickens to a pudding-like consistency, about 8–10 minutes.
Remove the saucepan from heat and stir in the vanilla extract. Pour the pudding into serving dishes or a large serving bowl. Allow it to cool slightly before refrigerating for at least 2 hours to set.
To make the caramelized coconut topping, heat a non-stick skillet over medium heat. Add the butter and let it melt.
Stir in the shredded coconut and brown sugar. Cook, stirring frequently, until the coconut turns golden brown and the sugar caramelizes, about 5–7 minutes.
Transfer the caramelized coconut to a plate lined with parchment paper to cool. The topping will crisp up as it cools.
Once the rice blancmange pudding has set, remove it from the refrigerator. Top each serving with a generous sprinkle of the caramelized coconut.
Serve chilled and enjoy this creamy, tropical dessert!
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 353.9 g | 129% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 271.8 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 1276 mg | 98% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2097 mg | 45% | |
*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.
