Warm Cardamom and Coconut Rice Pudding

A delicious creamy cardamom coconut rice pudding

Course Dessert
Cuisine American
Keyword coconut rice pudding
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 485 kcal
Author Sandi Gaertner


  • 1 1/2 cups cooked white rice I used CA rose white rice
  • 3 cups light coconut milk
  • 1 teaspoon vanilla
  • 1 teaspoon cardamom
  • 1/2 cup unsweetened coconut
  • 2 large eggs
  • 3/4 cup sugar see sweetener note


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, add eggs, cardamom and coconut sugar. Whisk to blend.

  3. In a pot, add cooked rice, vanilla, coconut, and coconut milk. Bring to a boil

  4. To temper the eggs gradually, spoon a little hot rice mixture into the bowl of egg/coconut sugar mixture. Mix quickly, then add another big spoonful of hot rice mixture, mix quickly. Pour the egg mixture into the pot and mix well. (Watch the video if you want to see how to do this.)

  5. Spray a baking dish with coconut oil. Pour the pudding into the dish.

  6. Bake for 30 minutes.
  7. Bake an additional 20 minutes until done.
  8. Serve warm or cold.
Nutrition Facts
Warm Cardamom and Coconut Rice Pudding
Amount Per Serving (1 g)
Calories 485 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 18g 90%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 122mg 41%
Sodium 193mg 8%
Potassium 123mg 4%
Total Carbohydrates 63g 21%
Dietary Fiber 2g 8%
Sugars 38g
Protein 6g 12%
Vitamin A 3.6%
Calcium 2.7%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.