If you’re in the mood for a creamy, comforting dessert that’s both rich and subtly sweet, this coconut rice pudding is exactly what you need. Think of it as a warm hug in a bowl. The soft, tender rice blends beautifully with the creamy coconut milk, creating a dessert that feels luxurious but is simple to make. With just a few ingredients, you’ll have a bowl full of deliciousness that’s perfect for any occasion. Trust me, once you try this, you’ll be hooked!
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Why You’ll Love Coconut Rice Pudding
This recipe isn’t just about the ingredients—it’s about making memories. Whether you’re enjoying a cozy evening by yourself, serving it at a family dinner, or sharing it with friends, this pudding is versatile and comforting. Here’s why it’s a favorite:
Versatile: Perfect for any time of day, whether it’s a sweet breakfast, an afternoon snack, or a satisfying dessert after dinner.
Budget-Friendly: Made with basic pantry staples like rice, coconut milk, and sugar. You don’t need to spend a lot to make something that feels like a treat.
Quick and Easy: With just a few steps, you’ll have a creamy, flavorful pudding ready to enjoy. Even beginner cooks can handle this recipe.
Customizable: Add your favorite mix-ins like cinnamon, vanilla, or toasted coconut to make it your own. You can also top it with fresh fruit or a drizzle of honey for an extra touch.
Crowd-Pleasing: It’s a hit with everyone! Whether you’re serving it to kids or adults, this coconut rice pudding is guaranteed to bring smiles to the table.
Ingredients
Here’s what you’ll need to make this creamy, coconut-filled pudding:
White Rice: The base of this pudding, providing the tender texture.
Coconut Milk: Full-fat coconut milk gives the pudding its rich, creamy consistency and subtle tropical flavor.
Sugar: Sweetens the dish just enough to make it feel indulgent without being overly sugary.
Vanilla Extract: Adds a little warmth and depth to the pudding’s flavor.
Cinnamon: A pinch of cinnamon can add warmth and complexity.
Salt: Just a tiny bit to balance the sweetness and bring out the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Cook the Rice: In a medium saucepan, bring the rice and water to a boil. Lower the heat, cover, and simmer for about 15–20 minutes, until the rice is tender and the water has been absorbed.
Combine Ingredients: Add the coconut milk, sugar, vanilla, cinnamon, and salt to the rice. Stir well to combine.
Simmer and Stir: Cook over low heat, stirring frequently to prevent the pudding from sticking. Let it simmer for about 20–30 minutes, or until the pudding thickens to your desired consistency.
Check the Texture: If the pudding gets too thick, you can add a bit more coconut milk or water to reach the consistency you prefer.
Cool and Serve: Once the pudding is ready, remove it from the heat and let it cool slightly. You can serve it warm, at room temperature, or chilled—whatever you prefer!
How to Serve Coconut Rice Pudding
This coconut rice pudding is delicious on its own, but here are a few ideas to enhance your experience:
With Fresh Fruit: Top it with sliced mango, berries, or bananas for a refreshing contrast to the creamy pudding.
Sprinkle with Toasted Coconut: Add some toasted coconut flakes for extra texture and a bit more coconut flavor.
With a Drizzle of Honey: A little honey or maple syrup on top adds a sweet finishing touch.
Chilled as a Dessert: This pudding is just as delicious when served cold, making it a great make-ahead option.
With Nuts or Spices: Add a sprinkle of cinnamon or some chopped toasted almonds for a bit of crunch and spice.
Additional Tips
Use Full-Fat Coconut Milk: For the creamiest texture and most flavorful pudding, go for full-fat coconut milk. It gives the pudding that rich, luxurious feel.
Stir Frequently: Be sure to stir the pudding regularly to avoid it sticking to the bottom of the pot and burning.
Adjust the Sweetness: Taste the pudding as it cooks, and feel free to add more sugar if you prefer a sweeter dish.
Make It Ahead: This pudding can be made ahead of time and stored in the fridge for up to 3 days. It even tastes better after the flavors have had time to meld together!
Customize the Flavor: If you like, you can infuse the pudding with different spices like cardamom, ginger, or nutmeg for a more complex flavor profile.
FAQ Section
Q1: Can I make this pudding with brown rice?
A1: Yes, but it will take longer to cook. Brown rice has a chewier texture, so the pudding will be a bit heartier.
Q2: Can I use almond milk instead of coconut milk?
A2: Absolutely! You can substitute almond milk or any other plant-based milk, but the flavor won’t be quite as rich.
Q3: How do I store leftovers?
A3: Store leftover rice pudding in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze coconut rice pudding?
A4: Yes, you can freeze the pudding for up to a month. Just make sure to let it cool completely before freezing, and reheat it gently when you’re ready to eat.
Q5: Can I use a sweetener other than sugar?
A5: Yes! Feel free to use honey, maple syrup, or a sugar substitute of your choice. Adjust the amount based on the sweetness level you prefer.
Q6: Can I add fruit to the pudding while it cooks?
A6: Yes, you can add diced fruit like mango or berries while the pudding simmers for a fruity twist.
Q7: What if the pudding gets too thick?
A7: If the pudding thickens too much, simply add a little more coconut milk or water to loosen it up.
Q8: Can I make this recipe vegan?
A8: This recipe is already vegan as long as you use a plant-based sweetener.
Q9: How do I make the pudding extra creamy?
A9: For an extra creamy texture, you can stir in a tablespoon or two of coconut cream near the end of cooking.
Q10: Can I add nuts to this pudding?
A10: Yes, nuts like toasted almonds, cashews, or walnuts can be a great addition for crunch and flavor.
Final Thoughts
Coconut rice pudding is the ultimate comfort food. Whether you enjoy it warm or chilled, topped with fresh fruit or a drizzle of honey, this creamy dessert is sure to become a favorite in your kitchen. It’s simple, satisfying, and oh-so-delicious. Try it today, and savor the tropical sweetness in every spoonful!
Print
Coconut Rice Pudding
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Description
This rich and creamy Coconut Rice Pudding is made with four types of milk, golden raisins, and shredded coconut for an irresistible tropical dessert! It’s an easy one-pot recipe ready in 30 minutes and can be served warm or chilled.
Ingredients
- 1 cup short-grain or medium-grain white rice
- 1 1/2 cups whole milk
- 1 (13.25 oz) can coconut milk
- 1 cup sweetened condensed milk
- 1/3 cup heavy cream
- 1 teaspoon cinnamon
- 1/3 cup golden raisins (optional)
- 1/2 cup sweetened shredded coconut (optional)
- Toasted shredded coconut (for garnish)
Instructions
- In a large pot over medium-high heat, combine the rice, whole milk, and coconut milk. Bring to a boil.
- Reduce heat to low, cover, and cook for 14-16 minutes, stirring occasionally, until the rice is tender.
- Stir in sweetened condensed milk, heavy cream, cinnamon, and raisins (if using). Cook over low heat for about 12 minutes, stirring occasionally, until thick and creamy.
- Remove from heat and stir in shredded coconut.
- Serve warm, or let cool completely and chill before serving.
- Garnish with toasted coconut, if desired, and enjoy!
Notes
- For extra creaminess, stir in an extra splash of heavy cream before serving.
- Substitute almond milk or oat milk for a dairy-free version.
- Try cardamom or nutmeg for a different flavor twist.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 35g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30 mg