COCONUT RICE PUDDING Recipe from Chef Victoria Love with Coco Lopez!

Preheat the oven to 300°F.

Measure 3 oz of flake coconut and spread it in a thin layer on a baking sheet.

Toast the coconut in the oven for about 8 to 9 minutes, rotating the pan halfway through.

Measure 3/4 cup of basmati rice and add it to a pot with 1 1/2 cups of water.

Bring the water to a boil, cover, and let it simmer for about 15 minutes until the water has evaporated.

Add 3 cups of milk, 1/4 cup of granulated sugar, and 1 can of Coco Lopez to the pot.

Stir the mixture and bring it back to a boil, stirring constantly until it thickens (about 15 minutes).

Add vanilla extract and the toasted coconut to the thickened pudding and stir well.

Equipment Needed

Spice Level: