Coconut rice pudding
A Caribbean dessert for the galley that copes with rough seas, one pot, needs no fridge, about 30 min hands-on.
- Desserts
- Caribbean
- ⏱ 30 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- White rice (long grain)140 g (35 g)
- Coconut milk (can)480 g (120 g)
- Brown sugar48 g (12 g)
- Ground cinnamon2 g (0.5 g)
Method
- Simmer rice in coconut milk with as much water, stirring, 25 minutes.
- Sweeten; cinnamon on top. Warm or cold.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- One pot — less to secure, less washing-up with fresh water.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
- kcal
- 411
- protein
- 5 g
- fat
- 26 g
- carbs
- 44 g
- sugar
- 12 g
- fibre
- 1 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes