Name: Coconut Rice Pudding Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Asian-inspired
Ingredients: 1 cup jasmine rice (uncooked); 1 can (13.5 oz) full-fat coconut milk; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 cup shredded sweetened coconut (optional); Ground cinnamon or toasted coconut for topping (optional)

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Coconut Rice Pudding is the ultimate dessert comfort food: creamy, luscious, and lightly perfumed with vanilla and coconut. Every spoonful delivers a dreamy blend of tender jasmine rice and velvety coconut milk, sweetened just enough and dusted with a hint of cinnamon. Whether you serve it warm from the pot or chilled straight from the fridge, this dish always feels special—yet it’s surprisingly simple to make. If you’ve never tried Coconut Rice Pudding, get ready to meet your new favorite treat!

Coconut Rice Pudding Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Coconut Rice Pudding lies in its simplicity—each ingredient plays a starring role in flavor, texture, or color. From the fragrant rice to the luxurious coconut milk, you’ll find that even the optional add-ins can make a delightful difference.

Jasmine rice (1 cup, uncooked): Its delicate aroma and soft grains are ideal for a creamy pudding texture.
Full-fat coconut milk (1 can, 13.5 oz): This is where the pudding gets its tropical richness and silkiness.
Whole milk (2 cups): Adds extra creaminess; swap with almond or more coconut milk for a dairy-free version.
Granulated sugar (1/2 cup): Sweetens the pudding just enough, but you can adjust to your liking.
Salt (1/4 teaspoon): A pinch sharpens the flavors and enhances the sweetness.
Vanilla extract (1 teaspoon): Infuses a deep, cozy aroma that rounds out the coconut flavor beautifully.
Ground cinnamon (1/2 teaspoon): Offers warmth and a gentle spice note that pairs perfectly with coconut.
Shredded sweetened coconut (1/4 cup, optional): For a boost of texture and extra coconutty goodness.
Ground cinnamon or toasted coconut for topping (optional): Adds a gorgeous finish and a bit of crunch or color.

How to Make Coconut Rice Pudding

Step 1: Combine the Base Ingredients

Grab a medium saucepan and add your jasmine rice, coconut milk, whole milk, granulated sugar, and salt. Give everything a good stir! This is where the magic begins—the rice will slowly absorb all that lush coconut flavor as it cooks.

Step 2: Bring to a Gentle Boil

Set your saucepan over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent the rice from sticking to the bottom and to keep that creamy texture developing evenly.

Step 3: Simmer Low and Slow

Once you see those gentle bubbles, reduce the heat to low. Let your coconut rice pudding simmer for about 25 to 30 minutes, stirring occasionally. You’ll know it’s ready when the rice is tender and the mixture has thickened into a creamy dream.

Step 4: Flavor and Finish

Take the pot off the heat. Now, stir in the vanilla extract, ground cinnamon, and shredded coconut if you’re using it. This final flourish gives the pudding its signature aroma and flavor boost.

Step 5: Serve Warm or Chill

Let your pudding cool slightly if you want to serve it warm and cozy. If you prefer it cold and refreshing, pop it in the fridge for a few hours. Either way, don’t forget to add a sprinkle of cinnamon or some toasted coconut on top for a lovely finish!

How to Serve Coconut Rice Pudding

Garnishes

A dusting of ground cinnamon or a handful of toasted coconut flakes turns a simple bowl of coconut rice pudding into a showstopper. For a pop of color, try adding fresh berries or a few slivers of mango. Even a drizzle of honey or a few chopped pistachios can add a new layer of flavor and crunch.

Side Dishes

Coconut Rice Pudding pairs beautifully with tropical fruit salads, grilled pineapple, or a platter of fresh lychee. If you’re serving it at a dinner party, offer a selection of teas or a cup of strong coffee on the side for a delightful contrast.

Creative Ways to Present

For a fun twist, serve your coconut rice pudding in individual glass jars, layered with fruit or jam. You can also use it as a filling for mini tart shells, or simply spoon it into elegant dessert bowls for an easy but impressive presentation.

Make Ahead and Storage

Storing Leftovers

Coconut Rice Pudding keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to keep it from drying out, and give it a good stir before serving, as it may thicken as it chills.

Freezing

While fresh is best, you can freeze coconut rice pudding for up to a month. Spoon it into single-serve containers and thaw overnight in the fridge. The texture may change slightly, but a quick stir brings it right back to creamy perfection.

Reheating

To reheat, simply warm the pudding gently on the stove or in the microwave, adding a splash of milk or coconut milk if it’s too thick. Stir well, and it’ll be just as delicious as when you first made it.

FAQs

Can I make coconut rice pudding dairy-free?

Absolutely! Swap out the whole milk for additional coconut milk or almond milk for a completely dairy-free version. It’s just as creamy and satisfying, with an even more pronounced coconut flavor.

What’s the best rice to use for coconut rice pudding?

Jasmine rice is my favorite thanks to its fragrance and soft texture, but you can use Arborio rice for an extra creamy pudding or even short-grain rice if that’s what you have on hand.

Can I adjust the sweetness?

Definitely—taste as you go and add more or less sugar according to your preference. You can even use maple syrup or coconut sugar for a different twist.

How do I prevent the pudding from sticking to the pot?

Stir the pudding frequently, especially as it thickens. Using a heavy-bottomed saucepan helps distribute the heat evenly and prevents sticking or scorching.

Is coconut rice pudding served hot or cold?

It’s completely up to you! Some love it warm and comforting, while others prefer it chilled for a cool, creamy treat. Try both ways and see which you like best.

Final Thoughts

If you’re looking for a cozy, crowd-pleasing dessert that’s as easy as it is irresistible, Coconut Rice Pudding is a must-try. Gather your ingredients, follow these simple steps, and enjoy the creamy, dreamy comfort in every spoonful!

Coconut Rice Pudding Recipe

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4.7 from 31 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This creamy and luscious Coconut Rice Pudding combines fragrant jasmine rice with rich coconut milk and whole milk to create a comforting dessert with a tropical twist. Infused with vanilla and cinnamon, and optionally topped with toasted coconut, this pudding is easy to make on the stovetop and perfect served warm or chilled for a refreshing treat.

Ingredients

Scale

Rice and Liquids

1 cup jasmine rice (uncooked)
1 can (13.5 oz) full-fat coconut milk
2 cups whole milk

Sweeteners and Flavorings

1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Optional Extras

1/4 cup shredded sweetened coconut (optional)
Ground cinnamon or toasted coconut for topping (optional)

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Instructions

Combine Ingredients: In a medium saucepan, combine the jasmine rice, coconut milk, whole milk, sugar, and salt. Stir well to distribute all ingredients evenly.
Cook Mixture: Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to low and let it simmer, stirring occasionally, for 25 to 30 minutes until the rice is tender and the pudding has thickened to a creamy consistency.
Add Flavorings: Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, and shredded sweetened coconut if using. Mix thoroughly to combine all the flavors.
Cool and Serve: Let the pudding cool slightly for a warm serving or refrigerate for a few hours to serve chilled. Before serving, top with additional ground cinnamon or toasted coconut if desired for added texture and flavor.

Notes

For a dairy-free version, use all coconut milk or substitute almond milk for the whole milk.
Adjust the sweetness to taste by adding more or less sugar according to preference.
Arborio rice can be used in place of jasmine rice for a creamier pudding texture.
Stir frequently during cooking to prevent the pudding from sticking and burning at the bottom.
This pudding can be stored refrigerated for up to 3 days.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Stovetop
Cuisine: Asian-inspired