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.
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.
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!
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.
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
PIN IT to make later!
Have a delicious day!