Coconut Raisin Sorghum {Rice} Pudding

My 1st recipe disaster of 2014 is no longer a secret.  I’m almost relieved.  Now that it’s done, my kitchen disasters for the year are over, right?  One can only hope.

Coconut Raisin Sorghum Pudding 01 | Inspiration KitchenYet, as the Seahawks were securing their win into Superbowl 2014, I slaved in the kitchen trying to redeem my culinary self.

Tee hee.  Not really.  🙂  I knew exactly what I was going to do with that Sorghum.

I know I said saladA girl’s allowed to change her mind, right?

Those darling little Sorghum kernels looked a little to much like rice to me…And since I have always loved rice pudding, it was fate.

Sweets always make you feel better.  Am I right on this?

Coconut Raisin Sorghum Pudding 02 | Inspiration Kitchen

As it turns out, the snappy, chewy bite of the Sorghum grain pairs famously with the rich, creamy, decadent coconut milk and the sweetness of the raisins.

It’s especially a great substitute for white rice.  A new twist on an old, classic favorite!

Coconut Raisin Sorghum Pudding 03 | Inspiration KitchenYou’ll love how the puffy, fluffy kernels sort-of POP! when you bite into them.  So fun!

Here are a few tips from IK‘s Kitchen Disasters (learn from my mistakes!):

1.  If you tip over the opened bag of dry Sorghum (like I did), they have an amazing capability to go everywhere!  Those itty, bitty, darling little kernels of grain definitely have a mind of their own!  And, because they’re round, the bouncing, spinning effect is exponential.  Seriously!  They are like crazy mad super bowls balls!

Coconut Raisin Sorghum Pudding 04 | Inspiration Kitchen2.  You’ll need a really fine strainer if you want to rinse the grains before you cook them!

Here are a few nutritional facts:

Sorghum (by itself) is a gluten-free grain that’s high in dietary fiber and an excellent source of protein.  What makes the grain so versatile is, you can use it as a replacement for noodles or white rice in your dishes (or make a great dessert like rice pudding!).  If you want more information on it’s health/nutrition benefits, here’s the product page for the brand I used, and a great blog post on Sorghum’s versatility on Bob’s Red Mill blog.  

I hope you love this re-take as much as we did!  For me, I’m excited to try more recipes with this great grain!


Coconut Raisin Sorghum {Rice} Pudding
Prep time
Cook time
Total time
Rich, creamy coconut and raisin pudding made with sorghum grain instead of rice! A delicious, sweet treat just like the classic Rice Pudding!
Recipe type: Desserts
Serves: 4
  • 1 cup sorghum grain, cooked per package instructions
  • 1 (13.5 ounce) can coconut milk
  • ⅓ cup white sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 egg, beaten
  • ⅔ cup raisins (equivalent to 4 (1-ounce) boxes)
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  1. In a medium saucepan, add coconut milk, sorghum, sugar, salt, cinnamon and nutmeg.
  2. Cook on medium to medium-low heat for 15 minutes until thick and creamy, stirring periodically.
  3. Add beaten egg, very slowly, stirring constantly. Add raisins, butter and vanilla, and continue to stir, cooking for 2-3 more minutes.
  4. Remove from heat. Spoon into serving bowls and chill in refrigerator until set.
  5. Serve!
This makes a thick, rich pudding when set! Next time, I will use Lite Coconut Milk, but it wasn't used in this particular recipe, which is what the photo reflects!



  1. says

    So you’re saying don’t spill the sorghum…haha. I can imagine that you’ll be finding it in the strangest of places being that they’re great bouncers! This pudding sounds phenomenal — I love the sound of the coconut milk in it!
    Marcie recently posted…Cooking School Week 14My Profile

    • says

      Thanks for the pin Cindy! I am ssssoooo glad I can make you guys laugh. That makes it all worth it for me. And p.s. I’ve never had sorghum in pudding before either, but it totally worked! So happy to try something new and love it! I had to think outside the box on that one! 🙂

    • says

      I know, right? I was so excited about the pudding, because we really liked it, and although it’s different than rice pudding (in consistency), it was a fun twist with the coconut milk. I hope he loves it Ashley!

    • says

      I’m still learning about gluten-free, but we really loved the texture of the grain. It tastes great too! I think we’ll be making it a lot more often!

  2. says

    Ok, you know I am now going to have to go buy a bag of sorghum to open it up and spill it all over the floor and watch it all twirl and scatter right?? Because that just sounds like a lot of fun! 😉 I have actually never heard of sorghum before. (glad you defined it!) But I DO like rice pudding AND I am trying to get more healthy stuff in my diet (‘trying’ being the operative word) so I seriously do think I may have to have a little sorghum adventure of my own! 🙂
    Renee@Two in the Kitchen recently posted…Spicy Sriracha Bacon Breakfast PieMy Profile

  3. says

    You’re too funny Kristi, sorry to hear about the mess but on the bright side, this pudding turned out beautifully! I love rice pudding and sorghum sounds like a wonderful grain to use as an alternative. Love that you used coconut milk and cinnamon – this sounds amazing!

    • says

      I’m just starting to learn about gluten and gluten-free baking! I just got some Sorghum Flour from Bob’s Red Mill too, so I’m really looking forward to trying it! Have a wonderful week Johlene!

    • says

      Mine too! I remember my grandma making it – those are the best memories, the ones you remember when you were a kid! Have a wonderful day. So glad you liked the pudding!

    • says

      I said one would HOPE. Hahahaha! I’m sure I have a few more up my sleeve – that’s what makes a good post, right? Hahaha! Have a beautiful week Shelley!

    • says

      Thanks Ashley! I thought the {rice} pudding idea was a good one – just for a different twist. Then, we loved the pop of the grain and with the coconut milk, it turned out great! I’m looking forward to trying new things with it!

    • says

      Fingers crossed that I’ll have half of what I had last year – it was a lot! I’ll send good cooking thoughts your way. Things come in 3’s right? Which means your cooking disasters should be done for the year!


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge