Slow Cooked Toasted Coconut Rice Pudding

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by Abby Dodge on October 11, 2012

Tuesday Morning: With a steady chilly rain pelting my kitchen windows, I reheated my tea and gave my pal Cathy Barrow a call. It had been ages since we talked and I was desperate for a solid catch-up. Cathy is a lovely person, a good & trusted friend and colleague. She’s also a wildly talented cook and writer. If you don’t know her, you should. Check out her mad skills at Mrs.Wheelbarrow’s Kitchen.

In the course of our convo, Cathy asked me about the new book and how it was going.. I think she said “Now that the book is out, are you relieved?” With a hoot and a snort (yes, I snort on occasion), I belted out a “hardly relieved.. in fact, this part is the most terrifying!” As I explained to Cathy, writing the book and developing the recipes is my pleasure… promoting and selling the book is my job. I liken the book writing and selling process to hosting a dinner party. First, you come up with the idea to host the party ~  book concept is born.  Next,  you are fully immersed in all the party planning. It’s such a creative rush ~  writing the book. Even getting dressed for the party is fun ~ book photography & video shoots. Then.. it’s moments until party time ~the book launch~ and fear and self doubt start creeping into my brain. The voices are whispering “will the guests come to the party ~ buy the book?” “Will they have fun at the party ~ like the book?” “Will they tell their friends about your great party ~ book?” “What happens if no one shows up to the party ~ buys the book?” Get my drift here? It’s nerve wracking and just to pile on here, this “party” is my career.. yeah.. no biggie. Cathy laughed and smartly said that she’s heard that “everyone loves Abby’s parties”. From your lips to cookbook buyers’ ears, Cathy!

Wednesday Morning: With the rain still coming down and the sky so dark it was  hard to believe it was daytime, I decide that this girl needed some serious comfort food to help erase those doubts, lift my spirits and work my way through the promote-the-book to-do list. Rice Pudding sounded just about right.  Not wanting to take the time to stir and tend the pudding over the stove, I piled my ingredients into my slow cooker, set the timer and walked into my little office to tackle the day. Two hours later, I sat here typing this post with a bowl (ok, it was a large bowl) of steaming coconut rice pudding topped with crunchy, toasted coconut. Heavenly. I swear rice pudding has healing powers..

Thursday Morning: The day is perfect. The sun is brilliant and the air is crisp and clean – a perfect day for rice pudding. And, yes.. I sit here finishing this post with a bowl of yesterday’s pudding.  Before I move over to the recipe here’s some shameless self-promotion: If you’d like to check out my “party” aka my new book,  Mini Treats & Handheld Sweets is available HERE with info HERE (book trailer coming soon). Also.. check out the slideshow of my kitchen & office and enter to win the giveaway over at It’s a few of my favorite, must-haves for baking success including an amazing KitchenAid mixer courtesy of KitchenAidUSA. It’s a HUGE giveaway. Good luck!

The recipe:

While this pudding is technically not a #BakeTogether recipe, I can’t resist give you a few ways to switch this up ~ as for me, it’s all I can do to not eat it directly from the pot..
Here are a few add-on variations to gussy-up this homespun dessert.

Coconut Rice Pudding, Swedish-Style
Whip 3/4 cup heavy cream to medium-firm peak and gently fold into a batch of the chilled Toasted Coconut Rice Pudding. Delicious served with fresh raspberries along with the toasted coconut.
Gingered Pudding
Add 4 or 5 thin-sliced pieces of fresh ginger along with the coconut milk, sugar, rice and salt and proceed as directed and fish them out before. Serve pudding with toasted coconut, sliced fresh mango and sprinkle with chopped pistachios.

Classic Rice Pudding
Substitute 4 cups of half & half  (2 cups whole milk + 2 cups half & half works too) for the coconut milk and proceed as directed.

Coffee Rice Pudding
Make the Classic Rice Pudding as directed above and add 2 teaspoons instant coffee granules along with the vanilla and stir until dissolved.  Serve with a dollop of lightly sweetened whipped cream and a crisp chocolate cookie.

*Ingredient note: medium grain rice – the same kind I use for my paella – is the only type that will work here. Long grain rice will dissolve completely and short grain will be a sticky, sticky mess. I have not trd this recipe with brown rice but I suspect that with a few tweaks it would work. Let me know if you try it.





{ 12 comments… read them below or add one }

Elle October 11, 2012 at 11:13 am

Oh my goodness, the coconut and cardamom just put this at over the top delicious! I can’t wait to try this. And I’m positive that your new book will be a success–how could it not be? You’re a wonderful baker, writer and teacher. Thank you for sharing this recipe! It’s a simple one, but one that I’ve yet to get right. I’ll have to give the slow cooker a try!


Abby Dodge October 11, 2012 at 5:25 pm

I’m a firm believer that “simple” can be the best esp. this pudding. No need to over think it!


Renee - Kudos Kitchen October 11, 2012 at 11:47 am

You’re not going to believe this Abby. Remember when I tweeted you saying that I had rice pudding on my brain too? Well, I was also planning on making coconut rice pudding. Honest. Since I never got that far, I’m going to be making your recipe (which I know will be delicious) and surprising my son with it one night soon.
I love that you added cardamom in yours! Can’t wait to try. First however, I need to do my pear souffle for #baketogether! So much to make in my kitchen. I just love this time of the year!!!


Abby Dodge October 11, 2012 at 5:26 pm

Great Minds, Renee.. Can’t wait ot hear how you and your boy liked it!


Lisa | Dust with Flour October 12, 2012 at 4:16 pm

Wow, your coconut treatment would be amazing on steel cut oats….


Abby Dodge October 14, 2012 at 10:44 am

Lisa, what a delicious idea!


Betty Ann @Mango_Queen October 23, 2012 at 11:39 am

Oh my goodness, this slow cooked toasted coconut rice pudding is delicious! We have some similar versions in Filipino sweets & I’ve made a corn-coconut pudding on the blog before. I love that this can be done stove-top or slow-cooked! I must try this soon. Thanks for sharing this recipe, Abby!


Abby Dodge October 23, 2012 at 11:50 am

Thanks Betty Ann! and happy “not-your-birthday”!


Meredith December 6, 2012 at 9:25 pm

I have a can of lite coconut milk in the pantry? Would this work? And do you think that I could 1/2 the recipe successfully?


abby dodge December 7, 2012 at 11:53 am

I’ve never tested with the lite coconut milk. My fear is that it will break down and become watery. IF you have a smaller cooker, you can cut down the recipe but if you have the regular size and you are cutting the recipe in half, keep a close eye on it as it might cook faster.


Lindsey February 22, 2013 at 4:00 pm

Do you think this recipe would work if doubled or even tripled? Love the idea of using a slow-cooker!! Thanks!


Abby Dodge February 25, 2013 at 11:22 am

Hi Lindsey, Yes, I’m quite sure you could double this recipe. Keep an eye on the timing – might be a smig longer.


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