Coconut Rice Pudding is the kind of dessert that transforms a handful of humble pantry staples into something truly dreamy. With creamy coconut milk, tender jasmine rice, and a sprinkling of warming spices, each spoonful is rich and soothing with just the right touch of sweetness. This simple, inviting treat feels both nostalgic and tropical—whether you serve it warm for comfort on a chilly evening or chilled on a sunny afternoon, it never fails to delight.
Ingredients You’ll Need
You’ll be surprised how a short list of essential ingredients creates layers of flavor and satisfying creaminess in this recipe. Each component plays a starring role, so grabbing quality versions makes all the difference when you serve Coconut Rice Pudding to someone special—or just treat yourself!
- Jasmine rice: Its gentle floral aroma and soft, chewy texture is crucial for authentic pudding; long-grain rice keeps everything light and not too sticky.
- Water: The perfect partner to get the rice started and ensure it cooks up plump before adding any creamy ingredients.
- Full-fat coconut milk: This is the magic ingredient that adds a luscious coconut flavor and delivers that irresistible tropical creaminess.
- Whole milk: Rounds out the richness and ensures everything comes together in a smooth, thick pudding; can be swapped for non-dairy milk if desired.
- Granulated sugar: Just enough to sweeten without overpowering; you can always adjust more or less to suit your taste.
- Salt: A tiny pinch that really makes the coconut and spice flavors shine.
- Vanilla extract: Adds warm, aromatic notes and enhances the classic dessert sweetness.
- Ground cinnamon: A dash of spice brings a touch of warmth that pairs perfectly with creamy coconut.
- Ground nutmeg: Just a hint adds complexity and depth.
- Toasted coconut flakes and fresh fruit (optional): For gorgeous color and a burst of texture and flavor right before serving.
How to Make Coconut Rice Pudding
Step 1: Cook the Rice
Start by adding your jasmine rice and water to a medium saucepan. Bring it up to a gentle boil over medium heat, then reduce the heat to low and cover tightly. Let it simmer for about 15 minutes, or until the rice is lovely and tender and most of the water has been absorbed. This simple first step gives you the perfect tender base your Coconut Rice Pudding needs.
Step 2: Add the Creamy Ingredients
Once your rice is cooked and just a bit of water remains, stir in the coconut milk, whole milk, granulated sugar, and salt. Bring the heat up to medium-low, and keep stirring occasionally as this mixture gently bubbles and thickens. This is where things get delightfully creamy—the coconut milk and whole milk meld beautifully with the rice, while the sugar dissolves to sweeten everything evenly.
Step 3: Thicken to Perfection
Let the mixture cook uncovered for another 20 to 25 minutes, stirring regularly to keep it from sticking. You’ll notice it transforming into a thick, luscious pudding right before your eyes. Don’t rush: the slow thickening is what gives Coconut Rice Pudding its signature texture.
Step 4: Flavor and Finish
Remove your saucepan from the heat. Stir in the vanilla extract, cinnamon, and nutmeg for a final flourish of warmth and fragrance. Let the pudding cool slightly—enough that you won’t burn your tongue!—before deciding whether you want to serve it warm as a comforting bowl or chill it for a refreshing treat later.
Step 5: Top and Serve
Once the pudding has cooled a little (or chilled through, if you prefer), scoop it into serving bowls and finish with toasted coconut flakes and fresh fruit if you’re feeling fancy. Each bowl instantly looks more festive and adds extra flavor and texture to your Coconut Rice Pudding.
How to Serve Coconut Rice Pudding
Garnishes
Toppings turn a comforting bowl of Coconut Rice Pudding into a showstopper! Sprinkle generously with toasted coconut flakes for extra crunch and nuttiness, or top with sliced ripe mango, banana, or berries for a burst of fresh sweetness. Even a sprinkle of extra cinnamon or a drizzle of honey works wonders. Don’t be afraid to get creative with what you have on hand.
Side Dishes
Although this pudding is outstanding all on its own, you can pair it with a fruit salad—think kiwi, pineapple, and papaya—to double down on those tropical feels. Or, serve small cups alongside coffee or chai for a sweet note to end any meal.
Creative Ways to Present
Try serving Coconut Rice Pudding in individual parfait glasses, layering pudding with fresh mango cubes or a tart berry compote for an elegant dessert. Tiny mason jars are adorable for parties or picnics, while family-style bowls with a big spoon in the center invite everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Coconut Rice Pudding (lucky you!), simply store it in an airtight container in the refrigerator. It will keep its creamy texture and wonderful flavor for about 3 to 4 days, making it perfect for make-ahead treats and quick dessert cravings.
Freezing
While you can freeze Coconut Rice Pudding, just keep in mind the texture may become a touch grainy once thawed due to the rice absorbing more liquid. For best results, freeze portions in airtight containers and thaw overnight in the fridge before eating—the taste will still be delicious!
Reheating
To reheat, just spoon your pudding into a saucepan and gently warm it over low heat, adding a splash of milk or coconut milk to loosen as needed. Stir frequently until smooth and piping hot. You can also reheat a single serving in the microwave for 30-to-40-second bursts, stirring between each.
FAQs
Can I make Coconut Rice Pudding dairy-free?
Absolutely! Swap the whole milk for another can of coconut milk or your favorite plant-based milk. The flavor becomes even coconut-ier and the pudding still turns out incredibly rich and creamy.
Is there a way to make it less sweet?
Yes! Feel free to reduce the sugar to as little as 1/4 cup, or use a sugar substitute like coconut sugar or maple syrup. Taste the pudding as it cooks and adjust as you like—it’s a very flexible recipe.
What type Dessert
Long-grain jasmine rice is ideal for this recipe since it stays tender but not mushy, and its fragrance is a real bonus. If you use short-grain rice, expect a slightly stickier texture but still a delicious result.
Can I add different mix-ins?
Definitely! Plump raisins, chopped dried apricots, or even diced fresh mango are all fantastic mix-ins for Coconut Rice Pudding. Add them at the same stage as the vanilla and spices so they soften and soak in flavor.
How do I get the pudding extra creamy?
Cook it nice and slow, and be patient with the thickening process. If your finished pudding seems too thick after chilling, stir in a splash of milk or coconut milk until it loosens up to your perfect creamy consistency.
Final Thoughts
If you haven’t tried making Coconut Rice Pudding at home yet, you’re in for a treat that’s both comforting and a little bit exotic. It’s simple, satisfying, and endlessly adaptable—so go ahead, give it a try and savor every creamy spoonful!
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Coconut Rice Pudding Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy and tropical flavors of this Coconut Rice Pudding. A luscious dessert that can be enjoyed warm or chilled, topped with toasted coconut flakes or fresh fruit for added sweetness and texture.
Ingredients
Main Ingredients:
- ¾ cup jasmine rice
- 2 cups water
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Optional Toppings:
- toasted coconut flakes
- fresh fruit
Instructions
- Prepare the Rice: In a medium saucepan, combine rice and water. Simmer until tender.
- Cook the Pudding: Stir in coconut milk, whole milk, sugar, and salt. Cook until thickened.
- Flavor and Serve: Remove from heat, add vanilla, cinnamon, and nutmeg. Serve warm or chilled with desired toppings.
Notes
- Option to use all coconut milk for a dairy-free version.
- Adjust sweetness to taste.
- Consider adding raisins or chopped mango for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: ½ cup
- Calories: 280
- Sugar: 17g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
