Coconut Rice Pudding


Recently at My Refuge House I was taught how to make champorardo, a Filipino rice dessert, which reminded me of learning how to make rice pudding in France several years ago. Since my host sister’s birthday was this week I decided to experiment with some ingredients and make a rice pudding with coconut milk, raisins, cinnamon, and cardamom.  I met a good friend, Xaveria, at the market and she helped me purchase the meat from inside an old coconut, and when we got back to the house she taught me how to get coconut milk by pouring water over the shaved coconut and squeezing the milky water out of it. I got about 2.5 cups of the milk and it cost me 25 pesos, or about 50 cents.


We then began cooking the rice with water when it was almost done we added the coconut milk, along with a little cream and cow’s milk. We stirred the rice constantly as it began to turn creamy and then we added the sugar, spices, and raisins to give flavor and texture to the pudding. (If it gets too thick before the rice is the desired texture add more water to thin the mixture.) We had great fun working together, trying out a new recipe, and tasting it as we went along. It can also be made as a breakfast dish and instead of sugar, honey or maple syrup can be substituted. Various spices and dried fruit can also be used, the recipe is simple to alter based on personal preference. I used coconut milk to bring in local taste and added cinnamon and cardamom because my host sister enjoys these flavors in Indian chai tea and I thought they would taste delicious in this concoction. And they did. Here you go, treat your taste buds. You’re welcome.


IMG_2354 IMG_2348

Coconut Rice Pudding Recipe

Serves 4


1 cup uncooked rice (or 2 cups cooked rice is using leftovers)

2 cups water (add more if needed)

2 cups coconut milk

½ cup cream

½ cup milk

½ cup sugar

½ cup raisins (or any dried fruit)

½ tp cinnamon

¼ tp cardamom (optional)

¼ tp salt

¼ cup coconut flakes (optional)

Cream or sweetened condensed milk for top (optional)



Cook the rice in water, bringing to a boil then simmering for 15 minutes. Add the coconut milk, cream, and cow milk to rice and continuously stir for another 20 minutes while the mixture thickens, after 15 minutes add the sugar, spices, and raisins and continue stirring for the remaining 5 minutes. Rice should be thick and creamy. Serve warm or cold with coconut flakes on top.

*Use can also use leftover rice from the refrigerator.

* If you reheat it later put it on the stove with a little water to make it creamy again.


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