If you’ve ever craved a dessert that feels like a warm hug in a bowl, then this Coconut Rice Pudding Recipe is just what you need. Creamy, subtly sweet, and beautifully aromatic, this pudding brings together tender rice, rich coconut milk, and a hint of warming spices, creating a comfort food classic with a tropical twist. Whether you enjoy it warm or chilled, this dish is simple to make yet incredibly satisfying, turning humble ingredients into a memorable treat that’s perfect any time of the year.
Ingredients You’ll Need
Gathering your ingredients for this Coconut Rice Pudding Recipe is delightfully straightforward. Each component plays a crucial role, ensuring the pudding achieves the perfect balance of creaminess, flavor, and texture that will have you coming back for seconds.
- 1 cup cooked white rice: Using short grain or jasmine rice gives the pudding a tender, creamy texture that’s essential for the perfect mouthfeel.
- 1 ½ cups coconut milk (full-fat): This adds a rich, luscious creaminess and a subtle coconut flavor that defines the dish.
- ½ cup whole milk or plant-based alternative: Balances the thickness and provides a smooth consistency, plus flexibility if you prefer dairy-free.
- ¼ cup sugar: Sweetens the pudding just right; adjust to your personal taste for perfect sweetness.
- ¼ tsp salt: A pinch to enhance all the flavors without making it taste salty.
- ½ tsp vanilla extract: Adds warmth and a fragrant note that lifts the entire pudding.
- ¼ tsp ground cinnamon: Optional but highly recommended for its comforting, sweet-spicy depth.
- Pinch of nutmeg: Optional for an extra cozy warmth and complexity.
- Optional toppings: Toasted coconut flakes, chopped mango, sliced banana, crushed pistachios, or a drizzle of maple syrup to add texture and an irresistible finishing touch.
How to Make Coconut Rice Pudding Recipe
Step 1: Combine Milks and Sweetener
Begin by gently heating the coconut milk, whole milk, sugar, and salt together in a medium saucepan over medium heat. Stir continuously until the mixture just starts to steam—this usually takes about 2 to 3 minutes. This step fully dissolves the sugar and brings all the flavors together at the very start.
Step 2: Add Rice
Next, stir in the cooked rice, breaking up any clumps with your spoon so the grains are evenly dispersed. This ensures that every spoonful of pudding will have a luxurious creamy texture and tender rice bits throughout.
Step 3: Simmer Until Thickened
Keep the mixture at a gentle simmer, stirring frequently for 15 to 20 minutes. As the rice absorbs the liquids, the pudding will thicken slowly and develop that irresistible creamy consistency that is the hallmark of this recipe. Patience is key here, so keep stirring to avoid sticking or burning.
Step 4: Stir in Flavorings
Once your pudding reaches your preferred thickness, stir in the vanilla extract, ground cinnamon, and nutmeg if you’re using it. Let it simmer for another 2 minutes, allowing these warm spices and flavors to fully meld into the pudding, creating that cozy, inviting aroma.
Step 5: Let It Rest
Remove the pot from the heat and let the mixture rest for about 5 minutes. During this time, the pudding will thicken a little more as it cools — perfect for the ideal texture whether you plan to serve it warm or chilled.
Step 6: Serve and Enjoy
Spoon your Coconut Rice Pudding Recipe into serving bowls and top with your favorites like toasted coconut flakes, fresh slices of mango or banana, crunchy pistachios, or a sweet drizzle of maple syrup. This dessert is just as delicious warm or cooled in the fridge, making it wonderfully versatile.
How to Serve Coconut Rice Pudding Recipe
Garnishes
Garnishes enhance both the flavor and texture of this pudding, making each bite more exciting. Toasted coconut flakes add a delightful crunch and intensified coconut aroma, while fresh fruits like mango or banana bring a natural sweetness and vibrant color. Nuts such as crushed pistachios offer a satisfying contrast to the creamy pudding. And if you love a touch of extra sweetness, a drizzle of maple syrup takes it over the top beautifully.
Side Dishes
Although this coconut rice pudding makes a perfectly satisfying dessert or snack on its own, it pairs wonderfully with lighter accompaniments. A cup of strong, aromatic coffee or fragrant chai tea complements the warm spices in the pudding. Alternatively, fresh fruit salad provides a refreshing, juicy contrast, making your dessert experience balanced and absolutely delightful.
Creative Ways to Present
For an elegant presentation, try layering the pudding with tropical fruit compote or passion fruit jam in clear glass cups or mason jars. Sprinkle toasted coconut and chopped nuts on top for visual appeal and added texture. Serving it chilled in small portions at a dinner party will impress your guests with both your culinary skills and your eye for thoughtful detail.
Make Ahead and Storage
Storing Leftovers
This Coconut Rice Pudding Recipe stores beautifully in the refrigerator for up to 3 days. Simply transfer leftovers to an airtight container and keep chilled. The pudding may thicken more as it sits, so you can stir in a splash of milk or coconut milk before serving if you prefer a looser texture.
Freezing
While freezing rice pudding is possible, it’s best enjoyed fresh or refrigerated. If you choose to freeze, store it in a freezer-safe container for up to one month. Thaw overnight in the fridge and expect slight changes in texture, which you can smooth out by stirring and adding a little milk on reheating.
Reheating
Reheat your pudding gently in a saucepan over low heat, stirring frequently to prevent sticking and to restore creaminess. Alternatively, microwave it in short bursts, stirring in between, until warm. Add a tablespoon or two of milk to loosen the pudding to your desired consistency.
FAQs
Can I use leftover rice for this Coconut Rice Pudding Recipe?
Absolutely! Leftover cooked rice works perfectly and actually saves you prep time. Just make sure the rice isn’t too dry — if it is, adding a bit more milk helps achieve the right texture.
Is there a vegan version of this recipe?
Yes, simply swap the whole milk for your favorite plant-based milk such as almond, oat, or soy milk. The full-fat coconut milk provides enough richness that your pudding will still be delicious and creamy.
Can I make this pudding ahead of time?
Definitely! This pudding tastes fantastic both warm and cold, so feel free to make it a few hours in advance or even the day before. Just keep it refrigerated and add any fresh garnishes just before serving.
What can I use instead of sugar?
You can replace white sugar with coconut sugar, maple syrup, or agave nectar for a different sweetness profile. Just adjust the amounts to taste since liquid sweeteners might slightly change the pudding’s consistency.
How thick should the pudding be?
The ideal thickness is creamy and spoonable, similar to a thick custard. It should hold its shape on a spoon without being too gelled or stodgy. Remember it will thicken further as it cools, so take it off the heat when slightly looser than you want.
Final Thoughts
This Coconut Rice Pudding Recipe is the kind of dessert that feels like a little celebration in each spoonful. It’s incredibly easy to whip up but delivers a comforting, indulgent experience that’s perfect for sharing or savoring solo. Whether you’re new to rice pudding or a longtime fan, this version will quickly become a cherished favorite in your recipe collection. Give it a try and enjoy the warm, coconutty goodness that’s sure to brighten any day!
Print
Coconut Rice Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
This creamy Coconut Rice Pudding is a comforting dessert made with cooked white rice simmered in a rich blend of coconut milk and whole milk, sweetened with sugar, and flavored with vanilla, cinnamon, and nutmeg. It can be enjoyed warm or chilled, topped with toasted coconut flakes, fresh fruit, or nuts for added texture and flavor.
Ingredients
Main Ingredients
- 1 cup cooked white rice (short grain or jasmine works best)
- 1 ½ cups coconut milk (full-fat for richness)
- ½ cup whole milk (or plant-based milk like almond or oat for a dairy-free version)
- ¼ cup sugar (adjust to taste)
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon (optional but highly recommended)
- Pinch of nutmeg (optional, for a warm note)
Optional Toppings
- Toasted coconut flakes
- Chopped mango
- Sliced banana
- Crushed pistachios
- A drizzle of maple syrup
Instructions
- Combine milks and sweetener: In a medium saucepan, combine the coconut milk, whole milk, sugar, and salt. Stir over medium heat until the mixture begins to steam, about 2 to 3 minutes.
- Add rice: Stir in the cooked rice, breaking up any clumps gently with a spoon or spatula to ensure even texture.
- Simmer until thickened: Keep the mixture at a gentle simmer for 15 to 20 minutes, stirring often to prevent the rice from sticking to the bottom of the pan. The pudding will gradually thicken as the rice absorbs the liquid.
- Stir in flavorings: Once the pudding reaches your desired thickness, add the vanilla extract, ground cinnamon, and nutmeg (if using). Stir well and simmer for an additional 2 minutes to blend the flavors thoroughly.
- Let it rest: Remove the pan from heat and allow the pudding to sit for 5 minutes. It will continue to thicken slightly as it cools, enhancing the creamy texture.
- Serve: Spoon the warm pudding into bowls and top with your favorite toppings such as toasted coconut flakes, fresh chopped mango, sliced banana, crushed pistachios, or a drizzle of maple syrup. Alternatively, chill the pudding in the refrigerator and serve cold for a refreshing dessert.
Notes
- Use short grain or jasmine rice for the best creamy texture in the pudding.
- Full-fat coconut milk creates a richer pudding, but you can use light coconut milk for a lower fat option.
- For a dairy-free version, substitute whole milk with plant-based milk like almond or oat milk.
- Adjust sugar to taste depending on your preference for sweetness.
- The optional cinnamon and nutmeg add a warm, aromatic depth to the pudding but can be omitted if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Try different toppings to customize the pudding to your liking.
