Coconut Rice Pudding

Name: Coconut Rice Pudding
Prep time: 20 min
Yield: 4 servings
Ingredients: 1 pouch Shirriff Coconut Pudding & Pie Filling; 4 cup 2% Milk; 1 cup 2% Milk (cold); 1 cup instant rice; 1 egg (beaten); 1 cup raisins

4 servings

Intermediate

20 Minutes

Finish the night with a decadent yet comforting dessert. Nothing hits the sweet spot like Coconut Rice Pudding.

Ingredients

How to Prepare

Ingredients

Pudding

1 pouch

Shirriff Coconut Pudding & Pie Filling

4 cup

2% Milk

1 cup

2% Milk (cold)

Rice

1 cup

instant rice

egg (beaten)

1 cup

raisins

How to Prepare:

Prep:

20 min

Heat 4 cups milk in heavy pot.

Meanwhile, blend 1 cup of cold milk with Shirriff Cooked Coconut Pudding and Pie Filling Mix.

Stir mixture into the hot milk.

Cook over medium heat, stirring constantly, until pudding comes to a full boil (when bubbles break surface).

Add eggs and mix well.

Add instant rice and raisins, mix well.

Stir constantly until mixture comes to a boil.

Reduce heat and simmer for 1-2 minutes.

Remove from heat and let stand for 10 minutes covered.

Pour into serving dishes. Serve warm or refrigerate.

tips

Heating Milk: When heating milk, be careful not to overboil! The milk is ready to use if you see wisps of steam rising from the pot when you gently swirl the milk around.