Coconut Rice Pudding with Roasted Strawberry Sauce
Makes 4 to 6 servings
  • 3 cups whole milk
  • 1 (13.5-ounce) can unsweetened coconut cream, shaken well
  • 1 cup long-grain rice
  • ⅓ cup plus 2 tablespoons sugar, divided
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon cornstarch
  • 1 pound fresh strawberries, hulled and halved
  • ½ cup fresh orange juice
  • Garnish: toasted flaked coconut, toasted chopped pecans
  1. In a medium Dutch oven, bring milk, coconut cream, rice, ⅓ cup sugar, cardamom, ginger, and salt to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer, stirring occasionally, until rice is tender and mixture is thick and creamy, about 40 minutes. Stir in butter.
  2. Meanwhile, in a medium bowl, whisk together cornstarch and remaining 2 tablespoons sugar; stir in strawberries and orange juice until well combined. Let mixture stand at room temperature for 30 minutes.
  3. Preheat oven to broil. Pour strawberry mixture into a 10-inch cast-iron skillet. Broil until strawberries begin to brown and mixture thickens, 7 to 10 minutes, stirring once.
  4. Top servings of rice pudding with strawberry sauce. Garnish with coconut and pecans, if desired.
KITCHEN TIP: Be sure you are using canned unsweetened coconut cream and not canned or refrigerated coconut milk. Do not use Coco Lopez Cream of Coconut for this recipe; it has added sugar and will make your rice pudding too sweet.
Recipe by Southern Cast Iron at