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Coconut Rice Noodle Pudding
Made with rice noodles instead of rice, this rich and creamy pudding makes a heavenly sweet finish to any meal.
Course Dessert
Cuisine Thai
Prep Time 5 minutes
Cook Time 25 minutes
Cool Time 10 minutes
Servings
Course Dessert
Cuisine Thai
Prep Time 5 minutes
Cook Time 25 minutes
Cool Time 10 minutes
Servings
Ingredients
  • 1 can (14 fl oz) KA–ME® Coconut Milk
  • 1 can (12 fl oz) evaporated milk
  • 3 egg yolks
  • 1/2 cup granulated sugar
  • 2 pkg (10.6 oz each) KA–ME® Pad Thai Express Rice Noodles , broken into pieces
  • 1 tbsp vanilla extract
  • 1/2 tsp ground cinnamon , divided
  • 1/4 cup butter , cut into pieces
  • 1/2 cup toasted sweetened shredded coconut
  • 2 tbsp chopped KA–ME® Crystallized Ginger
Instructions
  1. In small saucepan, bring KA–ME® Coconut Milk, evaporated milk and 1/2 cup water to boil. Reduce heat to medium-low; simmer, uncovered, for 8 to 10 minutes or until slightly reduced.
  2. Using electric mixer, beat together egg yolks and sugar; slowly whisk in warm coconut milk mixture. Stir in KA–ME® Pad Thai Express Rice Noodles, vanilla and half of the cinnamon. Reduce heat to medium-low; cover and cook for 8 to 10 minutes or until noodles are tender and most of the liquid is absorbed.
  3. Remove from heat. Stir in butter; cover and let stand for 10 minutes.
  4. Divide among 4 bowls. Sprinkle with coconut, KA–ME® Crystallized Ginger and remaining cinnamon. Serve warm or cold.
Recipe Notes

– Substitute ground cardamom or nutmeg for cinnamon.
– For a dairy-free option, substitute 2 tbsp coconut oil for butter.
– Alternatively, garnish with toasted nuts, dried fruits, raisins or chopped mango.

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