Coconut Rice Pudding

by Anne Myers-Wright RD/APD

Posted on Nov 25, 10:43 AM in . No comments.

I love rice pudding and its such an easy dessert to make. It can be eaten hot or cold and is a good high calcium treat. I usually sprinkle cinnamon on my rice pudding but coconut can make it just that much more special. And here’s the best bit…its really low in fat. Using very low fat milk can make the world of difference to the nutritional composition. Tastes great too.


  • 3/4 cup uncooked short grain rice
  • 4 cups 0.1% or skimmed milk
  • 1/4 cup sugar
  • 1/4 tsp coconut essence
  • 1tbsp shredded coconut


Rinse starch off the rice. Pour milk and sugar into a medium sized saucepan and bring to the boil, stirring occasionally. Keep on a medium heat so the milk wont burn on the bottom of the pan.

Add rice and once boiling, reduce to low boil until rice is cooked (20-25mins). Stir rice frequently to avoid buring or sticking to pot. If the mixture seems to be getting too thick, add more milk. Add coconut essence and coconut.

Serve hot or cold on its own or with fruit.

(serves 6)

Note : if you are having trouble finding coconut essence, imitation coconut essence or flavouring I have found it available online on amazon.

Tags: Coconut, Low Fat, Pudding, Rice Pudding

About the author

Anne Myers-Wright

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.


Have your say

(Required but never displayed)