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Creamy Coconut Tangelo Rice Pudding BoulderLocavore.com

Creamy Coconut Tangelo Rice Pudding

One would never know this creamy rice pudding was dairy free from the consistency. It offers a fresh, seasonal, light twist to the tried-and-true dessert. Always taste the recipe while making as citrus fruit can vary significantly in sweetness. More sugar can be added if needed
Course Dessert
Cuisine American
Keyword coconut rice pudding, dairy free rice pudding, tangelo rice pudding
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 297 kcal
Author Toni Dash


  • 2 cups cooked long grain Brown Rice
  • 2 1/2 cups light (organic)* Coconut Milk
  • 1 cup fresh Tangelo juice (approximately 3 regular size tangelos)
  • 1/2 cup Golden Raisins
  • 1/2 cup raw Almonds , chopped
  • 1/4 cup granulated Sugar
  • 1/2 teaspoon Vanilla extract
  • Chinese Five Spice


  1. Combine all ingredients in a large saucepan and bring to a low boil. Reduce heat and cook partially covered at a low simmer for 45 minutes; stirring periodically.
  2. At about 45 minutes most liquid should be absorbed. Cover, remove from heat and allow to sit for 10 minutes.
  3. Stir, and serve dusted with Chinese Five Spice Powder. May be stored in the refrigerator covered/sealed.
Nutrition Facts
Creamy Coconut Tangelo Rice Pudding
Amount Per Serving
Calories 297 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 0mg0%
Sodium 74mg3%
Potassium 275mg8%
Carbohydrates 42g14%
Fiber 3g12%
Sugar 20g22%
Protein 4g8%
Vitamin A 105IU2%
Vitamin C 13.1mg16%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.