Rice Pudding Topping Recipe
International · Topping · 10 min total
A sweet and crunchy topping to elevate your rice pudding, made with caramelized nuts and coconut.
5
min prep
min prep
5
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup chopped almonds
- 1/4 cup shredded coconut
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Melt butter in a small skillet over medium heat.
- Add almonds and cook, stirring, until lightly toasted, about 2 minutes.
- Add coconut, brown sugar, cinnamon, and salt. Cook, stirring constantly, until sugar melts and mixture is fragrant, about 2-3 minutes.
- Remove from heat and let cool completely before sprinkling over rice pudding.
Tips
- Store leftover topping in an airtight container at room temperature for up to 3 days.
- For extra crunch, use toasted coconut flakes.
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