This Coconut Barley Pudding is a rich and creamy dessert! 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, which I made in the Nordic Ware Covered Braiser. I love Nordic Ware everything, so I’m really happy to be participating in their holiday program! And I think you’re really going to love this recipe.
Nordic Ware has been a major part of the heritage and history of Minnesota since 1946, when the husband and wife team, Dotty and Dave founded the company. And this holiday season they have partnered with the Minnesota Historical Society (Jul was published by the Minnesota Historical Society Press), and Mill City Museum, to celebrate their Scandinavian roots and values in kitchenware. And what better way to do that than to share delicious recipes made in their kitchenware!
Jul is full of recipes that are perfect for holiday celebrations! This recipe book features soups, Swedish pancakes, assorted Swedish cookies, meatballs, the julhög, a breakfast pyramid of bread, cheese, fruit, and cookies, and so much more! But after browsing through Jul, I knew right away that I wanted to make the Coconut Barley Pudding.
We love rice puddings, so this barley version had me intrigued…also because it’s made with coconut milk. These types of 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!
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.
As the recipe suggests, you can serve this pudding with fresh lime zest and juice, pineapple juice or fresh cream. We like to serve our pudding with extra cream…the best. Enjoy!
- 3/4 cup barley
- 2 – 14 oz cans of coconut milk
- 1 vanilla bean (halved and seeded)
- 1 cinnamon stick
- 2 tbsp sugar
- zest and juice from 1 small lime
- handful dried cranberries or raisins
- half-and-half or pineapple juice
- grated coconut (toasted for serving)
- freshly grated nutmeg for serving
- Rinse raw barley in cold water. Place in a large saucepan and cover with 6 cups of water.
- Bring to a boil and simmer, covered, for 15 minutes.
- Drain barley and return it to the saucepan.
- Stir in the coconut milk, vanilla seeds and bean, cinnamon stick, sugar, lime juice and cranberries or raisins.
- Bring to a simmer, cook covered on low until the barley is tender ad the milk has thickened, about 30 to 40 minutes, stirring occasionally.
- Remove cover during final 10 minutes of cook time and add half-and-half or pineapple juice if pudding becomes dry.
- Remove vanilla bean and cinnamon stick.
- Garnish with lime zest, toasted grated coconut, and nutmeg.
Have a delicious day!