There’s something incredibly comforting about a spoonful of coconut rice pudding. It’s creamy, slightly chewy, delicately sweet, and laced with the rich tropical aroma of coconut milk. Whether you’re craving a cozy dessert on a cool evening or a chilled treat to cool off on a warm day, this dish never fails to satisfy. One bite, and you’re transported to a serene place where life slows down just a little.

Behind the Recipe

This recipe was born out of a late-night craving for something soothing yet indulgent. I remember my grandmother always having a pot of rice pudding simmering on the stove, its gentle bubbling filling the kitchen with warmth and sweetness. But one day, out of curiosity and a desire to experiment, I swapped the regular milk for coconut milk—and just like that, a family classic got a tropical twist. Now, it’s a go-to comfort dessert in my home.

Recipe Origin or Trivia

Rice pudding has roots in many cultures, from “kheer” in India to “arroz con leche” in Latin America. This coconut variation draws inspiration from Southeast Asian and Caribbean cuisines, where coconut milk is a staple in both sweet and savory dishes. It’s amazing how a simple blend of pantry staples can tell a global story in just one bowl.

Why You’ll Love Coconut Rice Pudding

Let me tell you, this recipe is the kind you’ll want to keep in your back pocket. Here’s why:

Versatile: Enjoy it warm, room temp, or chilled each version brings out a new charm.

Budget-Friendly: Uses pantry staples and a few simple ingredients that won’t break the bank.

Quick and Easy: Minimal prep and mostly hands-off cooking make it ideal even for busy days.

Customizable: Add fruit, nuts, or spices to make it your own.

Crowd-Pleasing: Creamy, naturally sweet, and comforting it’s always a hit with guests.

Make-Ahead Friendly: It stores beautifully, so you can prepare it in advance.

Great for Leftovers: The flavor deepens as it rests, making leftovers even better.

Chef’s Pro Tips for Perfect Results

The magic of coconut rice pudding lies in its creaminess and subtle sweetness. Here’s how to get it just right:

Use full-fat coconut milk: This adds richness and body to the pudding.
Rinse your rice: Washing removes excess starch and prevents clumping.
Stir gently but consistently: To keep the rice from sticking and ensure even cooking.
Don’t rush the simmer: Low and slow yields the best texture.
Toast your coconut flakes: It adds a beautiful nutty flavor and golden color on top.

Kitchen Tools You’ll Need

You won’t need much to make this creamy delight:

Medium Saucepan: For cooking the pudding gently over low heat.

Wooden Spoon or Silicone Spatula: Perfect for stirring without scratching your pot.

Measuring Cups and Spoons: For accuracy in both rice and liquid.

Lid or Foil: To partially cover the pot while simmering.

Serving Bowls: Small glass or ceramic bowls elevate the presentation.

Ingredients in Coconut Rice Pudding

This recipe brings together a handful of simple ingredients that harmonize beautifully. Each one plays its part in creating a creamy, dreamy dessert.

White Jasmine Rice: ¾ cup. Its soft texture and floral aroma pair beautifully with coconut milk.
Coconut Milk (full-fat): 2 cans (13.5 oz each). Provides a rich, creamy base and tropical flavor.
Whole Milk: 1 cup. Balances the richness of the coconut milk for perfect creaminess.
Sugar: ½ cup. Adds gentle sweetness that doesn’t overpower.
Salt: ¼ teaspoon. Enhances the flavors and balances the sweetness.
Vanilla Extract: 1 teaspoon. Adds warmth and depth to the flavor.
Toasted Coconut Flakes: ⅓ cup. Sprinkled on top for added texture and a toasty aroma.

Ingredient Substitutions

Life happens. Here’s how to make do without a trip to the store:

Jasmine Rice: Arborio or basmati rice work well too.

Whole Milk: Use almond, oat, or any non-dairy milk for a dairy-free option.

Sugar: Swap with maple syrup or honey for a natural touch.

Vanilla Extract: Try almond extract or a cinnamon stick for variation.

Toasted Coconut Flakes: Use chopped nuts or a sprinkle of ground cinnamon if needed.

Ingredient Spotlight

Coconut Milk: The heart of this dish, it offers lush creaminess and unmistakable tropical flavor that defines the recipe.

Jasmine Rice: Known for its fragrance and slightly sticky texture, jasmine rice delivers the perfect bite and texture for pudding.

Instructions for Making Coconut Rice Pudding

If you’ve never made rice pudding before, don’t worry. It’s easier than you think. Just follow these steps, and you’ll be rewarded with a spoonful of creamy comfort.

Preheat Your Equipment:
No need to preheat an oven here, but get your saucepan ready on medium heat.
Combine Ingredients:
In your saucepan, combine the rice, coconut milk, whole milk, sugar, and salt. Stir to combine.
Prepare Your Cooking Vessel:
Keep the pot uncovered or partially covered with a lid to allow steam to escape and prevent boiling over.
Assemble the Dish:
Bring the mixture to a gentle simmer over medium heat, stirring often.
Cook to Perfection:
Reduce heat to low and continue cooking for 25 to 30 minutes, stirring occasionally, until the rice is tender and the pudding thickens.
Finishing Touches:
Stir in the vanilla extract. If desired, add a splash more milk to loosen it. Remove from heat.
Serve and Enjoy:
Spoon into serving bowls and sprinkle with toasted coconut flakes. Serve warm or chilled.

Texture & Flavor Secrets

The key to a luxurious texture lies in simmering the rice slowly in coconut milk. The starch from the rice thickens the pudding naturally while the toasted coconut adds a contrasting crunch. With every bite, you get a balance of creamy, chewy, and crisp textures that play beautifully on your tongue.

Cooking Tips & Tricks

Making this dessert is quite simple, but these little tips can make a big difference:

Use a heavy-bottomed saucepan to avoid scorching.
Stir gently every few minutes to prevent sticking.
Adjust sweetness to your liking.
Chill the pudding for a firmer texture if serving cold.

What to Avoid

Even the simplest recipes have a few pitfalls. Here’s what to watch for:

Overcooking the rice: It can turn mushy. Keep it just tender.
Too much stirring: It can break the rice and make the pudding gluey.
Using light coconut milk: It won’t yield the same creamy results.

Nutrition Facts

Servings: 4
Calories per serving: 330

Note: These are approximate values.

Preparation Time

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

This pudding is fantastic for prepping ahead. You can make it a day in advance and store it in an airtight container in the fridge for up to 4 days. It even freezes well for up to 1 month. To reheat, just add a splash of milk and warm gently on the stove or in the microwave.

How to Serve Coconut Rice Pudding

Dress it up with mango slices or a sprinkle of cinnamon for a tropical flair. Serve it chilled in little dessert cups for a dinner party or warm and cozy straight from the pot for an at-home treat.

Creative Leftover Transformations

Got extras? Here are some fun ideas:

Layer it with fruit compote in a parfait glass.
Turn it into breakfast with a spoonful of yogurt and berries.
Use it as a filling for sweet crepes.

Additional Tips

Want to take it up a notch? Here are a few ways to boost flavor and presentation:

Add a pinch of cardamom or nutmeg for warmth.
Drizzle a little caramel or honey before serving.
Use glass bowls to let the layers and creaminess shine.

Make It a Showstopper

Top your pudding with a generous sprinkle of golden toasted coconut flakes and a sprig of fresh mint. Serve in clear dessert bowls so the creamy texture can shine through. Want more elegance? Add a twist of lime zest on top for a pop of color and flavor.

Variations to Try

Mango Coconut Rice Pudding: Stir in diced mango at the end for tropical sweetness.
Chocolate Coconut Pudding: Mix in cocoa powder or melted dark chocolate.
Chai-Spiced Version: Simmer with cinnamon, cardamom, and cloves.
Lemon Coconut Pudding: Add lemon zest and a touch of lemon juice for a bright twist.
Berry Swirl: Fold in berry compote or jam for bursts of fruity flavor.

FAQ’s

Q1: Can I use brown rice?
A1: Yes, but it takes longer to cook and results in a chewier texture.

Q2: Can I make this completely dairy-free?
A2: Absolutely. Use almond or oat milk in place of whole milk.

Q3: How long does it last in the fridge?
A3: Up to 4 days in an airtight container.

Q4: Can I serve it warm and cold?
A4: Yes! It’s delicious both ways.

Q5: Can I make it less sweet?
A5: Of course, just reduce the sugar to taste.

Q6: Does it thicken as it cools?
A6: Yes, it sets up more when chilled, so loosen with milk if needed.

Q7: What toppings go well with it?
A7: Fresh fruits, toasted nuts, caramel drizzle, or a sprinkle of cinnamon.

Q8: Can I use leftover cooked rice?
A8: You can, but the texture won’t be quite the same.

Q9: Is it freezer-friendly?
A9: Yes, just store it in a freezer-safe container and thaw in the fridge.

Q10: Can I use light coconut milk?
A10: Technically yes, but it won’t be as creamy and indulgent.

Conclusion

So there you have it, a comforting bowl of coconut rice pudding that brings joy in every bite. Whether you serve it warm after dinner or chilled on a summer day, it’s a simple yet satisfying treat that’s bound to become a favorite. Trust me, it’s worth every bite.