Comida Kraft
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Creamy Coconut Rice Pudding

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8 servings, 1/2 cup each

What You Need

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Make It

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  • Bring water and rice to boil in medium saucepan on medium-high heat; cover. Simmer on low heat 8 to 10 min. or until water is absorbed.
  • Add milk, sugar and vanilla; stir. Bring to boil; cover. Cook on low heat 20 to 25 min. or until thickened, stirring occasionally. Reserve 1 Tbsp. of the coconut for garnish, if desired. Remove from heat; stir in cream cheese and remaining coconut until well blended. Pour into large serving bowl. Cool slightly. Refrigerate 2 hours or until chilled.
  • Top each serving with COOL WHIP and the reserved 1 Tbsp. coconut. Store leftover pudding in refrigerator.


Enjoy a serving of this rich and indulgent treat on special occasions.

How to Toast Coconut

Preheat oven to 350°F. Spread BAKER'S ANGEL FLAKE Coconut on shallow baking pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute.

Food Facts

For rice pudding the consistency of arroz con leche, add up to 1 cup of milk until pudding is of desired consistency. Adjust sugar accordingly.


  • 8 servings, 1/2 cup each

Nutritional Information

Serving Size 8 servings, 1/2 cup each
Calories 190
% Daily Value
Total fat 10g
Saturated fat 7g
Cholesterol 20mg
Sodium 110mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 13g
Protein 4g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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