Coconut Rice Pudding Recipe
If you’re craving something gloriously creamy, comforting, and a little bit tropical, Coconut Rice Pudding is about to become your new dessert obsession. This dreamy, velvety pudding wraps tender rice grains in a rich coconut embrace, gently sweetened and lush with that unmistakable coconut aroma. Perfect warm or cold and endlessly customizable, it’s the kind of recipe you’ll make once and wonder how you ever lived without. Whether you’re cuddling up on a chilly night or just need a sweet midday pick-me-up, Coconut Rice Pudding delivers a moment of pure, soul-soothing joy—every single spoonful.
Ingredients You’ll Need
It’s amazing how a handful of pantry staples can transform into something this special. Each ingredient in Coconut Rice Pudding plays a key role in building an irresistible texture and layering subtle flavors. Here’s what you’ll need and why it matters:
- Short-grain white rice: This star ingredient gives the pudding its signature creamy, luscious texture. Avoid long-grain rice, which can turn out too firm.
- Full-fat coconut milk: Adds incredible richness and a deep, unmistakable coconut flavor. Don’t skim on the fat—this is dessert, after all!
- Whole milk: Blends with the coconut milk for a perfect creaminess that isn’t overly heavy. You can swap for a non-dairy alternative if you like.
- Granulated sugar: Sweetens the pudding just enough without overpowering those coconut notes. Taste and adjust to your own sweetness level.
- Salt: Just a pinch elevates and balances all the flavors, preventing the pudding from being flat or too sweet.
- Vanilla extract: A splash towards the end rounds out the tropical flavors and adds warmth.
- Ground cinnamon (optional): For a gentle hint of spice that pairs beautifully with both coconut and rice.
- Toasted coconut flakes or fresh fruit (optional): Adds a fun crunch and a hit of freshness on top. Strawberries, mangoes, or even a sprinkle of chopped nuts work wonders!
How to Make Coconut Rice Pudding
Step 1: Gather and Combine Your Ingredients
Start by rounding up your ingredients so everything’s at your fingertips. In a medium saucepan, add the short-grain rice, coconut milk, whole milk, sugar, and salt. Give it all a good stir—the coconut milk might be thick and clumpy at first, but soon it will melt into lusciousness as it heats.
Step 2: Simmer to Creamy Perfection
Turn the heat to medium and bring the mixture just to a gentle boil. Once you see those first joyful bubbles, reduce the heat to low. Now the magic happens: simmer uncovered, stirring frequently so nothing sticks or scorches. After 25 to 30 minutes, the rice will be soft, and the whole mixture should look thick and creamy, not soupy. If you like your pudding a little thicker, let it cook an extra couple of minutes—just keep an eye on it!
Step 3: Add Flavors and Let It Rest
Remove the pan from the heat and stir in the vanilla extract and ground cinnamon (if you love a little spice). The pudding will thicken even more as it cools. You can serve it warm for ultimate comfort, or transfer it to the fridge for at least an hour if chilled desserts are more your style.
Step 4: Time to Serve
Spoon your Coconut Rice Pudding into cozy bowls or pretty cups. Garnish with toasted coconut flakes or fresh fruit for a pop of texture and vibrant color. Now, dig in—the reward for your (minimal) effort is pure, coconutty bliss!
How to Serve Coconut Rice Pudding
Garnishes
To really make your Coconut Rice Pudding stand out, don’t skip the toppings! Sprinkle on a shower of golden toasted coconut flakes, or crown each serving with slices of juicy mango, berries, or kiwi. A pinch of ground cinnamon or even a drizzle of honey takes the flavor to new heights, and a sprig of mint makes each bowl totally photo-worthy.
Side Dishes
Coconut Rice Pudding is a showstopper on its own, but if you’re serving it at a dinner party or brunch, pair it with a platter of fresh tropical fruit or crisp shortbread cookies on the side. A nice cup of herbal tea or fruity mocktail makes a lovely pairing for a laid-back, elegant treat.
Creative Ways to Present
If you’re feeling playful, serve this pudding in mini glass jars for easy grab-and-go desserts, inside hollowed-out coconuts for a wow factor, or layered with fruit compote and a dollop of whipped cream to make decadent parfaits. Little ones love it in popsicle molds for a chilly twist!
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Rice Pudding keeps beautifully in the fridge. Let the pudding cool, then transfer it to an airtight container and refrigerate for up to four days. The flavors deepen as it sits, so don’t be surprised if it tastes even better the next day!
Freezing
Coconut Rice Pudding can be frozen if you want to save some for later—just portion it into freezer-safe containers and freeze for up to two months. Thaw overnight in the fridge before serving. Keep in mind that freezing may slightly alter the texture, but a gentle stir after reheating will bring it right back.
Reheating
To reheat, simply warm your Coconut Rice Pudding in a saucepan over low heat, stirring often. If it seems a bit thick, add a splash of milk or coconut milk to loosen it up. You can also microwave individual portions in short bursts, stirring in between, until just heated through.
FAQs
Can I use brown rice instead of white rice?
You certainly can! Just know that brown rice takes longer to cook and may result in a chewier, less creamy pudding. You might need to add a bit more milk and allow extra simmering time for the rice to become tender.
Is Coconut Rice Pudding gluten-free?
Yes, this recipe is naturally gluten-free, as neither rice nor coconut milk contains gluten. Just double-check your vanilla extract and any optional toppings to be sure.
How can I make this recipe vegan?
That’s easy! Swap the whole milk for your favorite plant-based milk—almond, oat, or extra coconut milk all work well. Use a vegan-friendly sugar if needed. The rest of the ingredients are already vegan-friendly.
Can I reduce the sugar?
Of course—you’re in control! Feel free to experiment with less sugar, or substitute it with maple syrup, honey, or your favorite sugar alternative. You can always adjust to taste towards the end of cooking.
What do I do if my pudding is too thick or too thin?
If your Coconut Rice Pudding is too thick, simply stir in a little extra milk or coconut milk until you reach your desired consistency. If it seems too thin after cooking, simmer for a few extra minutes, stirring often, and it will thicken up beautifully.
Final Thoughts
Give yourself (and your loved ones) the gift of Coconut Rice Pudding—there’s nothing quite like that first creamy, coconutty spoonful. Whether you’re a coconut lover or just searching for a new comfort dessert, this recipe is a sure-fire way to bring a smile to your table. I hope it becomes a favorite in your kitchen, too!
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Coconut Rice Pudding Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy and tropical flavors of Coconut Rice Pudding. This easy stovetop dessert is rich, satisfying, and perfect for any occasion.
Ingredients
Main Ingredients:
- 3/4 cup uncooked short-grain white rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 1/4 cups whole milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Optional Garnishes:
- 1/4 teaspoon ground cinnamon
- toasted coconut flakes or fresh fruit for garnish
Instructions
- Cook the Pudding: In a medium saucepan, combine rice, coconut milk, whole milk, sugar, and salt. Simmer for 25–30 minutes until creamy.
- Finish the Dish: Stir in vanilla and cinnamon. Serve warm or chill for a cold treat. Garnish with coconut or fruit.
Notes
- Substitute almond or oat milk for dairy-free option.
- Adjust sweetness to taste with maple syrup or honey.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 12g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
