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Xochipilli's Coconut Rice Pudding

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“This recipe is from a local Mexican restaurant. Young child friendly as long as you do not use the coconut since it can be a choking hazard.”
1hr 39mins

Ingredients Nutrition


  1. Bring water to a boil in a sauce pot along with the cinnamon stick and lime peel. Cover and let steep for 5 minutes. Remove lime peel and cinnamon stick and return to a boil. Add rice and return to a simmer.
  2. Cover and cook 20 minutes until liquid is absorbed and rice is tender.
  3. Stir in milk, sugar and salt. Simmer over medium heat, stirring frequently for approximately 40 minutes until most of the liquid is absorbed.
  4. In a medium bowl, combine egg yolks and vanilla. Spoon in a few tablespoons of the hot rice mixture into the egg yolk mixture.
  5. Stir egg yolk mixture and 1 1/4 cups of the shredded coconut back into the rice mixture and then transfer to a 2 quart square baking dish.
  6. Top with remaining 1/4 cup shredded coconut and sprinkle with ground cinnamon. Place under broiler and broil 3 minutes until coconut is golden brown.

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