If you’ve ever wished for a dessert that feels like a warm hug in a bowl but also bursts with tropical freshness, then you are absolutely going to adore this Creamy Coconut Rice Pudding with Fresh Fruits Recipe. This dish beautifully balances the luscious creaminess of coconut milk and the soft, comforting texture of jasmine rice, topped with vibrant fresh fruits that add a sweet, tangy pop. It’s a simple yet somehow indulgent treat that transforms humble pantry staples into a show-stopping dessert or snack that everyone will keep asking for again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its minimal but thoughtful ingredients. Each component plays a crucial role, whether it’s the fragrant jasmine rice providing a smooth base or the coconut milk bringing that unmistakable velvety richness. The maple syrup adds just the right amount of natural sweetness without overpowering the freshness of the fruits you choose to crown your pudding.
- 1 cup uncooked jasmine rice: Offers a soft, creamy texture while imparting a delicate floral aroma essential for the pudding base.
- 2 cups water: Used to cook the rice perfectly before enriching it with coconut milk.
- 1 can (13.5 oz) coconut milk: The star ingredient that infuses creaminess and tropical flavor.
- 1/2 cup unsweetened almond milk (or milk of choice): Helps mellow the richness of the coconut milk and creates a smooth consistency.
- 1/3 cup maple syrup or honey: Provides natural sweetness—adjust to your preferred taste.
- 1 teaspoon pure vanilla extract: Adds warm, fragrant notes enhancing every bite.
- 1/4 teaspoon salt: Balances and elevates the sweetness and richness.
- 1/4 cup shredded unsweetened coconut (optional, for garnish): Adds a delightful texture and an extra coconut flavor punch.
- Fresh fruits like mango or berries (optional, for serving): Bring vibrant color, brightness, and freshness to each spoonful.
How to Make Creamy Coconut Rice Pudding with Fresh Fruits Recipe
Step 1: Rinse and Cook the Rice
Start by rinsing your jasmine rice under cold water until it runs clear; this step removes excess starch and ensures your pudding will be silky rather than gluey. Then combine the rinsed rice and water in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover the pot, and let it simmer gently for about 10–15 minutes. The rice will absorb all the water, becoming tender and ready to soak up the creamy coconut mixture.
Step 2: Add Coconut Milk and Flavors
Once the rice is cooked, it’s time to elevate the dish by stirring in the coconut milk, almond milk, maple syrup, vanilla extract, and salt. This combination will soften and sweeten the rice while infusing it with those dreamy tropical flavors that make this pudding so special.
Step 3: Simmer Until Thick and Creamy
Turn the heat to medium and gently simmer the mixture, stirring frequently for about 20–25 minutes. This slow cooking process allows the rice to absorb the coconut milk fully and transforms the whole pot into a rich and creamy pudding that’s utterly irresistible.
Step 4: Cool Slightly and Thicken
Remove your pudding from the heat and let it cool for a bit. It will thicken even more as it cools, developing a luscious consistency that’s perfect for spooning into bowls and layering with your choice of fresh fruits.
How to Serve Creamy Coconut Rice Pudding with Fresh Fruits Recipe
Garnishes
For garnishes, shredded unsweetened coconut is a fantastic option to add texture and intensify that coconut flavor. Then, fresh fruits like ripe mango slices or vibrant berries are a natural pairing; their freshness contrasts beautifully with the creamy pudding, adding bursts of color and freshness on top.
Side Dishes
This pudding is versatile enough to be served as a dessert after a light meal or even for breakfast. Pair it with a simple green salad if serving as a dessert during brunch, or enjoy it alongside a cup of spiced chai or a mellow herbal tea to complement the rich flavors wonderfully.
Creative Ways to Present
Think beyond the bowl and try layering your Creamy Coconut Rice Pudding with Fresh Fruits Recipe in glass parfait cups. Alternate pudding with layers of fresh fruit and a sprinkle of toasted coconut flakes for a show-stopping presentation that feels special but is super easy to pull off.
Make Ahead and Storage
Storing Leftovers
Any leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before refrigerating to maintain the best texture and flavor.
Freezing
While freezing is possible, the texture may change slightly after thawing. If you freeze the pudding, place it in a sealed container and consume within 1 month. Thaw slowly in the refrigerator for best results, then stir well before serving.
Reheating
To reheat your Creamy Coconut Rice Pudding with Fresh Fruits Recipe, gently warm it on the stove over low heat or microwave in short intervals, stirring frequently. Add a splash of milk if needed to restore the smooth, creamy texture before serving.
FAQs
Can I use a different type of rice?
Jasmine rice works best because of its soft texture and aroma, but you can substitute with short-grain rice like Arborio, which will also yield a creamy pudding, though the flavor and consistency might differ slightly.
Is it necessary to use maple syrup or can I substitute it?
You can substitute maple syrup with honey, agave nectar, or even regular sugar. Just adjust the quantity to your desired level of sweetness since different sweeteners vary in intensity.
Can this pudding be made vegan?
Absolutely! Using coconut milk and almond milk keeps the pudding dairy-free and vegan-friendly. Just be sure your sweetener is vegan, too, like maple syrup or agave.
How do I know when the pudding is done cooking?
You’ll notice the mixture thickens significantly and the rice becomes soft and tender. Stirring regularly helps prevent sticking and promotes even cooking, leading to that signature creamy texture.
What fresh fruits work best with this pudding?
Mango, berries (strawberries, blueberries, raspberries), kiwi, and pineapple are excellent choices because their natural sweetness and acidity brighten the rich pudding perfectly.
Final Thoughts
This Creamy Coconut Rice Pudding with Fresh Fruits Recipe is a true delight — warm, soothing, tropical, and refreshingly vibrant all at once. It’s an easy-to-make dish that feels special every time you serve it. Whether for an indulgent breakfast, a comforting dessert, or a wholesome snack, I encourage you to try it soon and make it your own with your favorite fruits and garnishes. Trust me: once you do, it will become a beloved go-to in your recipe collection.
Print
Creamy Coconut Rice Pudding with Fresh Fruits Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Description
A creamy and naturally sweet Coconut Rice Pudding made with jasmine rice simmered in a blend of coconut milk and almond milk, sweetened with maple syrup, and flavored with vanilla. This comforting dessert can be served warm or chilled, garnished with shredded coconut and fresh fruits for a tropical twist.
Ingredients
Rice Base
- 1 cup uncooked jasmine rice
- 2 cups water
Milk Mixture
- 1 can (13.5 oz) coconut milk
- 1/2 cup unsweetened almond milk (or milk of choice)
Sweeteners and Flavorings
- 1/3 cup maple syrup or honey (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Garnish (Optional)
- 1/4 cup shredded unsweetened coconut
- Fresh fruits like mango or berries
Instructions
- Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch and prevent clumping during cooking.
- Cook the rice: In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 10 to 15 minutes until all the water is absorbed and the rice is tender.
- Add the liquids and flavorings: Stir in the coconut milk, almond milk, maple syrup (or honey), pure vanilla extract, and salt. Mix well to combine all the ingredients thoroughly.
- Simmer the pudding: Return the saucepan to medium heat and bring the mixture to a gentle simmer. Cook while stirring frequently for 20 to 25 minutes, or until the pudding thickens to a creamy consistency.
- Cool slightly: Remove the saucepan from the heat and allow the rice pudding to cool slightly. It will continue to thicken as it cools to a rich, creamy texture.
- Serve and garnish: Serve the rice pudding warm or chilled, garnished with shredded coconut and fresh fruits like mango or berries for added texture and flavor.
Notes
- Adjust the sweetness by adding more or less maple syrup or honey according to your taste preference.
- Use full-fat coconut milk for a richer and creamier pudding.
- You can substitute almond milk with any plant-based or dairy milk of your choice.
- Make sure to stir frequently during the simmering stage to prevent the pudding from sticking to the pan and burning.
- This pudding can be stored in the refrigerator for up to 3 days in an airtight container.
