Creamy Coconut Rice Pudding

Indulge in the luscious, creamy goodness of a classic rice pudding, elevated with the exotic essence of the tropics. This Coconut Rice Pudding recipe offers all the comforting warmth and delightful texture you adore, but with a vibrant, dairy-free twist that transports your taste buds straight to a sun-drenched island paradise. It’s an effortlessly simple dessert to prepare, perfect for satisfying sweet cravings without any dairy.

Why This Coconut Rice Pudding Will Become Your Favorite

There’s an undeniable comfort that comes with a warm bowl of creamy rice pudding, and this stovetop recipe brings that cozy feeling to life with minimal effort. Using simple, pantry-stable ingredients like long-grain white rice and rich coconut milk, it transforms into an irresistible treat that’s hard to put down. Whether you’re a devoted fan of tropical flavors or seeking a delicious dairy-free dessert option, this recipe is designed to delight.

A Tropical Twist on a Classic

While traditional rice pudding recipes, like those made with evaporated milk or condensed milk, hold a special place in many hearts, it’s always exciting to explore new flavor horizons. My recent culinary journey through coconut-infused recipes began with a delightful coconut ice cream and will soon include a savory coconut chicken dish. Naturally, a dairy-free coconut rice pudding was the perfect next step in this tropical adventure.

This recipe truly shines for coconut lovers, offering a rich, aromatic experience. It’s equally wonderful for those with dairy sensitivities, providing a decadent dessert that’s kind to the stomach. For an intensified tropical flavor, consider adding extra shredded coconut or even a few drops of coconut extract. If you prefer a more subtle coconut note while maintaining a creamy, dairy-free indulgence, you can certainly omit the extra coconut additions. For a touch of traditional warmth, a pinch of cinnamon and nutmeg can evoke that comforting, old-fashioned rice pudding taste.

Simple Ingredients for a Stress-Free Dessert

One of the greatest advantages of this coconut rice pudding recipe is its reliance on readily available, shelf-stable ingredients. You can easily keep these staples on hand, ensuring that a quick, comforting dessert is always just minutes away. There’s no need to seek out specialized or expensive rice varieties. Standard long-grain white rice works beautifully, delivering a wonderfully creamy texture. If you have jasmine or basmati rice in your pantry, these aromatic grains also make excellent substitutes, imparting a lovely fragrance to your pudding. Even arborio or other short-grain rice types can be used, though they might result in a slightly chewier consistency.

This method begins with raw rice, meaning you don’t need to plan ahead for leftovers or pre-cook any ingredients. Despite starting from scratch, the pudding cooks relatively quickly, allowing you to enjoy a freshly made, warm dessert without a long wait.

Understanding Your Ingredients: Tips for Success

Choosing the Right Coconut Milk

The star of this dairy-free dessert is coconut milk. For the richest, creamiest result, opt for full-fat canned coconut milk. The higher fat content contributes significantly to the pudding’s luxurious texture. Light coconut milk can be used, but it might result in a thinner consistency. Be sure to shake the cans well before opening to ensure the cream and liquid are thoroughly combined. Coconut cream, which is thicker, can also be used for an even more decadent pudding, though you might need to add a bit more water to achieve the desired consistency.

The Best Rice for Rice Pudding

While the recipe specifies long-grain white rice, its versatility is a true highlight. Long-grain varieties like Basmati or Jasmine rice work wonderfully, offering a tender texture and a subtle aroma that complements the coconut beautifully. These types of rice hold their shape well, preventing the pudding from becoming overly mushy.

• Long-Grain White Rice: Our primary recommendation for a classic, slightly separate grain texture.
• Jasmine or Basmati Rice: Adds a fragrant touch and a delightful texture.
• Arborio or Short-Grain Rice: These will yield a creamier, starchier pudding due to their higher starch content. If using, you might need slightly more liquid and a bit more stirring to prevent sticking. The result is akin to a tropical risotto dessert, wonderfully rich and thick.

Avoid instant rice as it doesn’t offer the same texture or flavor development needed for a truly satisfying rice pudding.

Sweeteners and Flavor Enhancements

Granulated sugar provides a clean sweetness that allows the coconut flavor to shine. You can adjust the amount to your personal preference. For alternative sweeteners, maple syrup or agave nectar can be used, though they might subtly alter the color and add a slight undertone to the flavor profile. Vanilla extract is essential for depth, enhancing the overall sweetness and complexity of the pudding. Don’t skip it!

Optional Add-ins for Enhanced Flavor

• Toasted Shredded Coconut: Toasted coconut adds a wonderful crunch and intensifies the coconut flavor. Sprinkle it on top as a garnish or stir it into the pudding at the end of cooking.
• Coconut Extract: For an extra powerful tropical punch, a few drops of coconut extract can be added with the vanilla.
• Spices: If you’re leaning towards a more classic rice pudding profile, a pinch of ground cinnamon, nutmeg, or even cardamom can add warm, comforting notes that beautifully complement the coconut.
• Fresh Fruit: Sliced mango, pineapple chunks, or berries make excellent toppings.

How to Make Creamy Coconut Rice Pudding: A Step-by-Step Guide

Making this dairy-free coconut rice pudding is a straightforward process, perfect for beginner cooks and seasoned chefs alike. Follow these easy steps to create a delightful dessert:

Ingredients:

• 2 (13.5 oz) cans full-fat coconut milk
• 1 cup water
• ⅓ cup granulated sugar (adjust to taste)
• 1 cup long grain white rice
• ½ cup toasted shredded coconut (optional)
• 1 teaspoon vanilla extract

Instructions:

1. In a large, heavy-bottomed saucepan, combine the two cans of coconut milk, 1 cup of water, ⅓ cup of granulated sugar, and 1 cup of long-grain white rice. If you are using the optional toasted shredded coconut, add it at this stage to allow its flavor to meld into the pudding.
2. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for approximately 20-25 minutes. Stir gently every 5-7 minutes to ensure even cooking and prevent sticking. Continue to cook until the rice is tender and has absorbed most of the liquid, thickening the mixture to a rich, gravy-like consistency. The pudding will continue to thicken as it cools.
4. Remove the saucepan from the heat. Stir in the 1 teaspoon of vanilla extract until well combined.
5. Serve warm for a truly comforting treat, or chill it in the refrigerator for a refreshing cold dessert.

Notes:

• Feel free to customize the flavor! Add a sprinkle of cinnamon and/or nutmeg for a traditional touch. For an even stronger coconut flavor, a few drops of coconut extract can be incorporated with the vanilla.
• If your rice pudding becomes too thick upon cooling, simply stir in a splash of water or additional coconut milk until it reaches your desired consistency. Gently warming it will also help to loosen it up.

Serving Suggestions for Your Tropical Pudding

This versatile coconut rice pudding can be enjoyed in many ways. Serve it warm, straight from the stove, for a comforting dessert, or chill it thoroughly for a refreshing, cool treat, especially on warmer days. Here are some ideas to elevate your serving experience:

• Fresh Fruit: Top with sliced mango, pineapple chunks, berries, or even a sprinkle of pomegranate seeds for a burst of color and freshness.
• Extra Coconut: A garnish of toasted coconut flakes or shredded coconut enhances both texture and flavor.
• Nuts: Chopped macadamia nuts, cashews, or almonds add a lovely crunch.
• Chocolate: A drizzle of dark chocolate sauce or a scattering of chocolate shavings can create a delightful contrast.
• Aromatic Spices: A final dusting of cinnamon or cardamom before serving adds an inviting aroma.

Frequently Asked Questions About Coconut Rice Pudding

Q: Can I use brown rice for this recipe?

A: While technically possible, brown rice will significantly increase the cooking time and result in a different texture. It typically requires more liquid and a longer simmering period. For best results with this recipe, we recommend sticking to white rice varieties.

Q: My pudding is too thin/thick. How can I fix it?

A: If your pudding is too thin, continue to simmer it gently, uncovered, for a few more minutes, stirring frequently, until it thickens. If it’s too thick, especially after cooling, stir in a tablespoon or two of water or additional coconut milk until it reaches your desired consistency.

Q: Is this recipe vegan?

A: Yes, this recipe is naturally vegan as it uses coconut milk instead of dairy and contains no other animal products. Ensure your granulated sugar is certified vegan if that is a strict requirement for you, as some sugar is processed with bone char.

Q: Can I prepare this pudding ahead of time?

A: Absolutely! This coconut rice pudding is excellent when made ahead. Prepare it, let it cool, and then refrigerate. As mentioned in the storage section, you might need to add a splash of liquid and gently reheat or simply enjoy it chilled.

Q: Can I freeze coconut rice pudding?

A: Freezing rice pudding can alter its texture, making it a bit grainy or separating the coconut milk upon thawing. While it’s generally not recommended for optimal texture, if you do freeze it, thaw it slowly in the refrigerator and stir it vigorously, potentially adding a little extra coconut milk to restore creaminess.

Q: What kind of coconut milk should I buy?

A: For best results, use full-fat canned coconut milk, not the refrigerated beverage kind. The rich creaminess from canned coconut milk is key to the pudding’s luxurious texture.

Now what are you waiting for? It is time to make some truly delicious and comforting coconut rice pudding!

Coconut Rice Pudding

Author:
Carlee

Servings:

8
½ cup servings

Coconut rice pudding has all of the creamy coziness we love about rice pudding but with tropical undertones. It is a perfect easy to make and dairy-free dessert.

Print Recipe

Pin Recipe

Prep:

2
mins

Cook:

20
mins

Total:

22
mins

Ingredients

• 2
  13.5 oz
  cans coconut milk
• 1
  cup
  water
• ⅓
  cup
  granulated sugar
• 1
  cup
  long grain white rice
• ½
  cup
  toasted shredded coconut
  optional
• 1
  teaspoon
  vanilla extract

Instructions

1. In a large saucepan, stir together the 2 (13.5 oz) cans coconut milk, 1 cup water, ⅓ cup granulated sugar, and 1 cup long grain white rice. Add the ½ cup toasted shredded coconut if using.
2. Bring to a boil over medium heat. Continue to cook, stirring gently, until the rice is softened and the mixture is thickened to a gravy-like consistency.
3. Remove from the heat and stir in the 1 teaspoon vanilla extract.
4. Serve warm or chill if desired.

Notes

Feel free to add some cinnamon and/or nutmeg if desired. You can also add coconut extract for even more coconut flavor.

If your rice pudding is too thick, just stir in a little bit of water or additional coconut milk. Warming it will also loosen it up a bit.

Nutrition Information

Serving:
1
serving
|

Calories:
118
kcal
|

Carbohydrates:
27
g
|

Protein:
2
g
|

Fat:
0.2
g
|

Saturated Fat:
0.1
g
|

Polyunsaturated Fat:
0.04
g
|

Monounsaturated Fat:
0.1
g
|

Sodium:
3
mg
|

Potassium:
28
mg
|

Fiber:
0.3
g
|

Sugar:
8
g
|

Vitamin C:
0.003
mg
|

Calcium:
8
mg
|

Iron:
0.2
mg

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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