Creamy Coconut Rice Pudding

I love this Creamy Coconut Rice Pudding—it’s velvety, tropical‑bright, and deeply comforting. The coconut milk gives it a rich, fragrant base, while the rice becomes tender and perfectly sweet.

Why I’ll Love This Recipe

I’ll love this pudding because it transforms humble pantry staples into something luxurious and satisfying. It’s naturally sweetened, dairy‑free if I choose, and warms me up with its smooth coconut flavor and tender rice texture. Whether I serve it warm or cold, it feels indulgent yet simple.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Coconut milk (full fat for extra creaminess)

• Water or additional coconut milk

• Jasmine or short-grain rice

• Sugar or coconut sugar

• Ground cinnamon or a cinnamon stick

• Vanilla extract

• Pinch of salt

• Optional: shredded coconut for garnish, toasted nuts, raisins, or lime zest

directions

1. I rinse the rice under cold water and drain well.

2. I combine coconut milk, water (or extra coconut milk), rice, sugar, cinnamon, and salt in a saucepan.

3. I bring the mixture to a gentle simmer over medium heat, stirring occasionally.

4. Once simmering, I reduce the heat to low and cover partially, cooking for about 20–25 minutes, or until the rice is tender and the pudding has thickened.

5. I stir in vanilla extract and continue cooking for another minute or two until it reaches a creamy consistency.

6. I remove the pudding from heat and let it sit, stirring occasionally—this thickens it more as it cools.

7. I serve it warm or chilled, topped with shredded coconut, toasted nuts, raisins, or a little lime zest.

Servings and timing

• Servings: about 4–6 bowls

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Total Time: 30 minutes (plus cooling time if chilled)

Variations

• I stir in mashed banana or mango for fruit‑infused sweetness.

• I replace sugar with honey, maple syrup, or agave for natural sweetness.

• I fold in coconut cream or condensed coconut milk for extra silkiness.

• I add cardamom or nutmeg alongside cinnamon for spice complexity.

• I layer the pudding in jars with fresh fruit or granola for a parfait-style treat.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I let it come to room temperature or warm it gently in a pot over low heat, stirring and adding a splash of coconut milk if needed to loosen it. I don’t freeze it, as the texture may change when thawed.

FAQs

Can I make this pudding dairy‑free?

Yes—I use coconut milk (and water) instead of dairy milk, making it naturally dairy‑free and vegan.

Can I use brown rice or another grain?

I prefer short‑grain or jasmine rice for creaminess. Brown rice takes longer and may not soften as fully, though it’s possible with longer cooking time and more liquid.

Is this pudding too sweet?

I can control sweetness by reducing the sugar or swapping in natural sweeteners. The coconut adds mild sweetness on its own.

Can I prep it ahead of time?

Yes—I make it earlier in the day and refrigerate it. I enjoy it cold or gently warmed when ready.

Can I add fruit or mix‑ins?

Absolutely—I love stirring in chopped mango or banana, and topping with raisins, toasted coconut, or lime zest for bright contrast.

Conclusion

This Creamy Coconut Rice Pudding brings comfort and tropical flair in a simple, satisfying dessert. It’s creamy, gently sweet, and adaptable to what I have on hand—whether I’m craving something cozy warm or refreshingly cold. I always find myself coming back to it when I want something both indulgent and wholesome.