Coconut Rice Pudding

Prep: 10 minutes
Cook: 1 hour

When all the ingredients are mixed together, it will seem too soupy. Allow the right amount of refrigeration time and it will come together.



  1. Bring the rice, ginger and apple juice to a boil. Reduce the heat to low, cover the pot and cook at low heat for 1 hour.
  2. Open the young coconut and pour the water in a container. Take a spoon and scoop out the coconut pulp. Cut it into strips and add it to the coconut water.
  3. When the rice is done, add the rest of the ingredients to it and mix well. Allow it to cool for an hour, then refrigerate for 8 hours before serving.

Chef Ramses is the executive chef for TrueNorth Health Center since 2007. He is the author of Bravo! Health Promoting Meals from the TrueNorth Health Kitchen, Bravo Express! e-book series and The Love Kitchen e-books. His books are available on his site Ramses has worked in numerous hotels and restaurants over his 14-year career, including a position as executive chef for the renowned Kenwood Inn and Spa in California. He enjoys teaching children and adults how to cook healthy meals in many parts of the United States.
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