Recipes 4 min read
Mounds Bar Rice Pudding with Coconut, Almonds & Dark Chocolate
What do you think about a whole week devoted to desserts? I’m all for it. Since I’m calling the shots (for now), welcome to dessert week — and here’s the first installment.
Writing this post feels a little dangerous. As I stirred the pot last night, tasted a fingerful, and inhaled the coconut steam, I kept thinking: I’ve created something wildly indulgent. A dessert so tempting it might be considered a culinary monster.
If I told you this rice pudding tastes like a melted Mounds bar, would you believe me?
This is dangerously good. Rich, silky coconut rice pudding finished with toasted coconut and almonds, shaved dark chocolate, and a cloud of whipped coconut cream — it’s seriously dressed up. I made a double batch and, well, it vanished quickly.
We ate it for breakfast. Then lunch. And it’s back on tonight’s menu for dessert. I tried to manage the situation by sharing it widely so we’d run out of ingredients and be forced to stop — not my finest strategy.
If you want to avoid temptation, don’t make this. Walk away to a safe place where Mounds Bar Rice Pudding doesn’t exist and desserts are only fruit. But if you’re still here, keep reading — I was about to make espresso anyway.
Some practical advice before you shop: use full-fat, unsweetened coconut milk. Avoid pre-sweetened and lite versions — they lack the richness this recipe needs. If you plan to whip coconut cream from the can, full-fat coconut milk is essential; low-fat varieties won’t whip into a stable, fluffy cream.
Also, don’t substitute the rice. Arborio rice, the short-grain rice used for risotto, gives this pudding the luxurious, creamy texture you want. It releases starch as it cooks, creating the silky consistency that makes this dish so irresistible.
Don’t be intimidated by the roughly 45–60 minute cook time. It mostly simmers unattended; stir occasionally and you’ll have it ready well before your favorite show or movie ends.
Mounds Bar or Almond Joy Rice Pudding with Whipped Coconut Cream
Rebecca Lindamood
Ingredients
- 1 can coconut milk unsweetened, full-fat recommended
- 1 can evaporated milk
- Whole milk or half and half (to reach total liquid)
- 1/2 cup Arborio rice
- 1/4 cup raw sugar
- Vanilla bean split and scraped
- A pinch of salt
- Shaved or chopped dark chocolate, for topping
Optional Toppings:
- Whipped coconut cream (see instructions below)
- Toasted coconut
- Toasted sliced almonds (for Almond Joy-style)
- 1 can full-fat unsweetened coconut milk (extra for whipping)
Instructions
- Pour the coconut milk and evaporated milk into a four-cup measure. Add enough whole milk or half-and-half to bring the total to 4 cups.
- Combine the milk mixture, Arborio rice, raw sugar, vanilla bean (both the pod and the scraped seeds), and a pinch of salt in a medium heavy-bottomed saucepan over medium-high heat.
- Bring to a gentle boil while stirring frequently. Reduce heat to medium-low and simmer, stirring occasionally, until the rice is tender and the mixture has thickened, about 45–60 minutes. It will continue to thicken as it cools.
- Remove from heat and let it sit, covered, for a few minutes before transferring to serving bowls.
To Serve Warm (preferred):
- Top warm pudding with shaved dark chocolate, whipped coconut cream, and toasted coconut for a Mounds-style finish. Add toasted almonds for an Almond Joy variation.
To Serve Cold:
- Cover the surface of the pudding with plastic wrap and chill at least one hour (or up to three days). Before serving, top with shaved dark chocolate, whipped coconut cream, toasted coconut, and optional almonds.
Whipped Coconut Cream:
- Chill an unopened can of full-fat coconut milk for at least 2 hours. Do not shake. Open the can and scoop the solidified cream from the top into a mixing bowl (reserve the remaining coconut water for other uses).
- If desired, add a little sugar, then whip with a hand or stand mixer until smooth and fluffy. Store in a covered container in the refrigerator for up to a week.
Nutritional information is an estimate. Calculate values using your actual ingredients and preferred nutrition calculator.
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