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Coconut Barley Pudding

This Coconut Barley Pudding is a rich and delicious dessert made with barley simmered in creamy coconut milk! Perfect for any occasion.

Hello friends, I’m so happy to have you here! I’ve partnered up with Nordic Ware to share a delicious Coconut Barley Pudding from the Jul Swedish American Holiday Traditions cookbook written by Patrice M. Johnson. I think you’re really going to love this recipe.

Coconut Barley Pudding

About this pudding:

Made with barley simmered in creamy coconut milk, this pudding is soft, warm, and cozy with flavours of vanilla and cinnamon! It’s like rice pudding but with barley instead.

Coconut Barley Pudding

Is it dessert? Is it porridge?

These grain puddings are so easy to make, and they’re delicious for dessert, but they’re also hearty enough that you can have them for breakfast too (serve with fruit salad)! So when you choose to enjoy this Barley Pudding, is entirely up to you!

Coconut Barley Pudding

This barley pudding is creamy, rich and so good! The barley is simmered until soft, in coconut milk, along with a vanilla bean and a cinnamon stick…delicious. But what I love most about this pudding, is the chewy texture of the barley combined with the creaminess of the coconut milk.  It actually reminds me of the wheat berry cereal my Grandma used to make for us, which is why I think I loved it so much. Yum.

Coconut Barley Pudding

Optional Toppings:

You can serve this pudding with all kinds of toppings. Here are some ideas:

  • half + half cream (our favourite)
  • zest and juice from 1 small lime
  • handful dried cranberries or raisins
  • pineapple juice
  • grated coconut (toasted for serving)
  • freshly grated nutmeg



Coconut Barley Pudding

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This Coconut Barley Pudding is a rich and delicious dessert made with barley simmered in creamy coconut milk! Perfect for any occasion.

  • Author: Jo-Anna Rooney
  • Prep Time: 5
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 6 people 1x
  • Category: Dessert
  • Method: Stovetop


Units Scale
  • 3/4 cup dry barley
  • 6 cups water
  • 2 (14 ounce) cans of coconut milk
  • 1 vanilla bean (halved and seeded)
  • 1 cinnamon stick
  • 2 tbsp sugar
  • 1/2 cup raisins


  1. Rinse the raw barley in cold water. Place in a large saucepan and cover with 6 cups of water.
  2. Bring to a boil and simmer, covered, for 15 minutes.
  3. Drain barley and return it to the saucepan.
  4. Stir in the coconut milk, vanilla seeds and bean, cinnamon stick, sugar and raisins.
  5. Bring to a simmer, cook covered on low until the barley is tender and the milk has thickened, about 30 to 40 minutes, stirring occasionally.
  6. Remove cover during final 10 minutes of cook time and add more water or coconut milk if the pudding seems dry.
  7. Remove vanilla bean and cinnamon stick.

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Have a delicious day!

Disclosure: Thank you to Nordic Ware for providing the Nordic Ware Covered Braiser and a copy of Jul Swedish American Holiday Traditions! All opinions, thoughts and pictures are my own.

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  1. I used this for a 4H Foods Revue to teach kids about various grains. It was a big hit! I loved the flavor with pineapple juice. I only used a 1/2 lime since it was larger and cooked quick barley according to directions vs. using 6 cups water. This is a keeper!