What makes this luscious coconut rice pudding so incredibly creamy? We think it's the addition of cream cheese AND milk.
What You Need
Original recipe yields 8 servings
1 cup water
1/2 cup long-grain white rice, uncooked
2 cups milk
1/4 cup sugar
1 tsp. vanilla
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup toasted BAKER'S ANGEL FLAKE Coconut
1/2 cup thawed COOL WHIP Whipped Topping
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 0.7258g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1/2 cup each.
* 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.