Lemon Coconut Rice Pudding
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Category: Dessert
Keywords: Coconut, Fruit, Nuts, < 60 mins, Oven
Description:
If you’re looking for a creamy, tangy, and tropical twist on a classic dessert, this Lemon Coconut Rice Pudding is just what you need. It’s an easy-to-make recipe that combines the rich flavors of coconut and the zesty brightness of lemon. The addition of packaged lemon pie filling makes this dish a time-saver, while the rice adds the perfect creamy texture. The combination of egg yolks and whipped egg whites gives it a luscious yet light finish. Perfect for serving at any occasion, this dessert is sure to become a family favorite!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lemon pudding mix | 1 package |
| Sugar | 1/3 cup |
| Milk | 1 1/4 cups |
| Butter | 1/4 cup |
| Cooked rice | 1 cup |
| Flaked coconut | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Egg yolks | 2 |
| Egg whites | 5 |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 308.6 kcal |
| Total Fat | 13.1 g |
| Saturated Fat | 8.3 g |
| Cholesterol | 90.4 mg |
| Sodium | 365.3 mg |
| Carbohydrates | 41.6 g |
| Fiber | 0.4 g |
| Sugars | 14.1 g |
| Protein | 6.5 g |
Instructions:
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Prepare the pudding base: In a small saucepan, combine the lemon pudding mix and sugar. Gradually pour in the milk while stirring to avoid lumps. Bring the mixture to a gentle boil over medium heat, stirring constantly to prevent it from burning.
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Finish the pudding mixture: Once it starts to boil, continue stirring for 1-2 minutes until the pudding thickens. Remove from heat and add the butter, stirring until it fully melts into the pudding mixture.
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Incorporate the rice and coconut: Stir in the cooked rice, flaked coconut, and vanilla extract. Mix well until the rice is evenly coated with the pudding.
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Add the egg yolks: In a separate bowl, whisk the egg yolks until they are well beaten. Slowly add the egg yolks to the pudding mixture, stirring constantly to avoid cooking the eggs too quickly.
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Cool and fold in egg whites: Let the mixture cool to lukewarm. Meanwhile, beat the egg whites to stiff peaks using an electric mixer or by hand with a whisk. Once the pudding is cooled, gently fold the beaten egg whites into the mixture, ensuring it’s well incorporated but still light and airy.
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Bake the pudding: Transfer the pudding mixture to a greased casserole dish. Smooth the top and place it in the oven. Bake at 350°F (175°C) for 50 minutes, or until the top is golden and the pudding has set. Let it cool for a few minutes before serving.
Tips and Variations:
- For extra coconut flavor: You can toast the flaked coconut in a dry skillet before adding it to the pudding for a nuttier taste and crispy texture.
- Add fruit: For a refreshing twist, consider adding chopped fruits such as pineapple or berries to the pudding mixture before baking. The combination of lemon and tropical fruit will elevate the dish even further.
- Serve chilled: If you prefer a chilled version of this pudding, allow it to cool completely, then refrigerate for a few hours before serving. The flavors will meld together even better with time.
Conclusion:
This Lemon Coconut Rice Pudding is an easy yet elegant dessert that brings together the tangy flavor of lemon with the tropical richness of coconut. The combination of creamy rice pudding and light, fluffy texture makes it a comforting treat that’s perfect for any occasion. Whether served warm or cold, this dish is sure to impress your family and friends, making it a must-try on your next dessert menu. Enjoy the delightful flavors of this dish and the compliments that are sure to follow!
