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  • Writer's pictureLo-go-cook

Choco Coco Rice Pudding

Use leftover rice for this delicious treat, ready in 20 minutes!

Choco Coco Rice Pudding

Prep time: 5 minutes. Cook time: 20 minutes. Inactive time: 3 hours. Serves: 4-6.


1 can + 2 oz coconut milk*

2 tbsp cocoa powder

2 cups leftover rice

1/3 cup sugar

1/4 teaspoon salt

Toasted coconut for topping

*Can use another milk for last 2 oz


1. In a small saucepan, over medium heat, pour in the coconut milk, whisk in the sugar, cocoa powder and salt.

2. Stir the rice and bring to a boil. Reduce to a simmer and cook, stirring frequently for 15-20 minutes, until thickened.

3. While the rice cooks, toast coconut in a dry pan to top the pudding.

4. Pudding can be eaten warm, though I prefer it cold. Refrigerate for 2-3 hours.

5. Scoop into bowls, top with coconut and enjoy.

Mix it up:

- You can also use regular or almond milk.

- Instead of cocoa powder, go for the classics like cinnamon and raisins.

- Omit the cocoa powder, stir in ¼ cup pumpkin puree and 1 tablespoon pumpkin pie spice and sub out the sugar for maple syrup, for pumpkin pie rice pudding.

- Instead of sugar, use mashed brown bananas and whisk in peanut butter or nutella.

- Try raspberry jelly and smooth peanut butter for a PB & J version.

- Top it with whatever dried fruit and nuts you have on hand.

- Have fun with leftover rice!

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