A tasty thai pudding infusing together the flavours of the rice and coconut. This versatile pudding can be served hot or cold.


  • 2 cups coconut milk
  • 4 tablespoons brown sugar
  • 1 cup cooked glutinous white rice
  • An additional 60ml of brown sugar
  • 1 cup freshly grated coconut or shop purchased dessicate coconut


  1. Heat a non stick pan over the stove top.
  2. Stir in the coconut milk and brown sugar.
  3.  Simmer the milk mixture until the sugar has completely dissolved.
  4. Add in the cooked glutinous rice.
  5. When the milk mixture has reached boiling point, reduce the heat and allow the mixture to simmer till a pudding consistency is reached.
  6. In a separate pan, add in the additional brown sugar and grated coconut.
  7. Allow the sugar to dissolve and blend completely with the coconut.
  8. Remove the mixture from the stove top and allow it to cool.
  9. Pour the rice pudding into little bowls or ramekins.
  10. Sprinkle the cooled sugar and coconut mixture over the pudding.
  11. Serve the pudding hot or chilled with an optional side servings of fresh fruits.