Tropical Rice Pudding

July 18, 2016

A quick and healthy dessert (or breakfast!) recipe you can make on the stovetop or the microwave.

For dessert, or breakfast, or any time you're looking for a satisfying sweet snack and have a little leftover rice to use, this quick and easy rice pudding has you covered.

Tropical Rice Pudding
inspired by the Leftover Rice Pudding recipe in The Feed Zone Cookbook.

2 cups coconut or almond milk
3 egg yolks
2 cups cooked rice, cooled
2 Tbsp dark brown sugar
1/4 tsp almond extract
1/4 to 1/2 cup shredded, unsweetened coconut
2 Tbsp dried papaya (to serve)
ground cinnamon + nutmeg to taste
sea salt to taste

In a small saucepan over medium heat, combine the milk and yolks to boil. Let simmer.

Add the rice, brown sugar, almond extract and stir. Simmer gently until the mixture thickens just slightly. Add salt, cinnamon and a bit of nutmeg to taste. Then remove from heat, ladle into bowls and top with coconut, papaya and a dash of cinnamon. (This makes for a pudding with a rather hearty texture. For a more pudding like texture add a bit more milk, roughly 1/4 to 1/2 cup.)


Combine the milk, yolks, rice, brown sugar and vanilla in a large bowl. Cover and heat on high for 1.5 minutes.

Stir thoroughly, and season with salt, cinnamon and a tiny bit of nutmeg to taste. Serve into individual bowls and top with coconut, papaya and a dash of cinnamon. Eat!

For more healthy recipes + inspiration, check out the entire Feed Zone Cookbook collection!

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