Coconut Rice Pudding

Chef’s Note

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

Prep: 10 minutes
Cook: 1 hour


2 cups forbidden black rice

8 cups apple juice

1 teaspoon chopped ginger

1 young coconut

12 ounces coconut milk

1 cup shredded coconut, toasted


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. 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. 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 at least 8 hours before serving.