If you’re searching for your next crave-worthy comfort dessert, Coconut Rice Pudding absolutely deserves a spot on your table. This creamy, naturally gluten-free delight takes the gentle sweetness of jasmine rice and wraps it in silky coconut milk, finished with a hint of vanilla and cinnamon. Served warm or cold and topped with fresh fruit or crunchy coconut, it’s a tropical escape in every spoonful. Whether you’re making it for a special gathering or an indulgent weeknight treat, you just might find yourself sneaking back for seconds—or thirds!
Ingredients You’ll Need
Each ingredient in this Coconut Rice Pudding pulls its weight, contributing essential flavor, texture, or color. The lineup may be short, but don’t be fooled: their simplicity is exactly what gives this treat its irresistible charm.
- Jasmine rice: Perfectly tender, fragrant grains that deliver subtle flavor and a creamy bite.
- Water: Helps the rice cook through and stay fluffy before the creamy additions join the pot.
- Coconut milk: Full-fat coconut milk gives the pudding that dreamy richness and gentle coconut aroma.
- Whole milk (or almond milk): Whole milk brings added silkiness; opt for almond milk to keep things dairy-free.
- Granulated sugar: Adds just the right amount of sweetness—feel free to adjust to your taste.
- Salt: Just a pinch sharpens the flavors and balances the sweetness.
- Vanilla extract: Rounds out the flavors with floral, mellow warmth.
- Ground cinnamon (optional): Adds a whisper of spice for extra depth—totally up to you.
- Toasted coconut flakes and fresh fruit (optional): For a final flourish of crunch and color—think mango, pineapple, or whatever your heart desires.
How to Make Coconut Rice Pudding
Step 1: Simmer the Jasmine Rice
Start by rinsing your jasmine rice under cold water until the water runs mostly clear. In a medium saucepan, combine the rice and water. Bring it to a boil over medium-high heat, then cover and reduce the heat to low. Simmer for about 15 minutes, or until the water is absorbed and the grains are fluffy and tender. This simple first step ensures your pudding won’t be weighed down by excess moisture or starch.
Step 2: Add Creamy Goodness
Once the rice is cooked, stir in the full-fat coconut milk, whole milk (or dairy-free substitute), granulated sugar, and salt. Return the saucepan to the heat and bring everything to a gentle simmer over medium-low. Stir frequently and lovingly—this is when the magic happens and the pudding starts to come together in rich, velvety waves.
Step 3: Simmer Until Thick & Creamy
Let the mixture bubble gently for 20 to 25 minutes, stirring every so often so nothing sticks to the bottom. As it thickens, you’ll see the grains plump even further and the mixture transform into something lush and spoonable. Keep a close eye in the last five minutes—when it coats the back of your spoon and falls in thick ribbons, you’re there!
Step 4: Finishing Flavor Touches
Remove the saucepan from the heat and stir in the vanilla extract and cinnamon (if using). At this point, the Coconut Rice Pudding is marvelously fragrant and supremely creamy. Let it cool for a few minutes to thicken even more before serving, whether you’re going for cozy and warm or cool and refreshing.
Step 5: Top and Serve
Spoon the pudding into bowls and go wild with toppings: toasted coconut flakes, sliced mango, juicy pineapple, or bright berries all make fantastic finishing touches. The contrast of creamy pudding and fresh, zingy fruit is nothing short of magical.
How to Serve Coconut Rice Pudding
Garnishes
This Coconut Rice Pudding just begs to be crowned with something special! Try a shower of toasted coconut flakes for crunch, a sprinkle of extra cinnamon for warmth, or scatter on chunks of fresh mango, pineapple, or raspberries for a pop of color and tropical flair. Each garnish layers in new textures and flavors—mix and match for a totally custom creation.
Side Dishes
A small bowl of Coconut Rice Pudding pairs beautifully with a zesty fruit salad, a cup of hot chai tea, or even a scoop of tangy yogurt. For a party, serve it alongside delicate coconut macaroons or a platter of shortbread for that sweet, crumbly contrast. It also makes a lovely finish after a light, Asian-inspired meal.
Creative Ways to Present
Turn your Coconut Rice Pudding into an eye-catching dessert by layering it in parfait glasses with diced fruit or fruit compote. For a whimsical twist, spoon it into hollowed-out pineapple boats or serve it chilled in small mason jars for a playful picnic-ready treat. Sprinkle on edible flowers or candied ginger if you’re feeling extra fancy—your guests will swoon!
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Rice Pudding keeps like a dream! Simply spoon any extras into an airtight container and refrigerate. It should stay fresh and creamy for up to four days. If you notice it thickening up a bit, a splash of milk stirred in before serving will restore its silky texture.
Freezing
Surprisingly, Coconut Rice Pudding can be frozen for up to one month. Portion it into single-serving containers and let it cool completely before sealing. To enjoy later, thaw overnight in the fridge; if the texture feels a bit dense after thawing, gently stir in a spoonful of milk or coconut milk to revive the creaminess.
Reheating
For a warm, cozy treat, reheat portions of Coconut Rice Pudding in the microwave or on the stovetop over low heat. Add a splash of milk if needed and stir as it warms up. Be patient, and don’t let it boil—this helps keep those gorgeous creamy grains intact.
FAQs
Can I use a different type Dessert
Absolutely! While jasmine rice gives this pudding a floral edge and gentle texture, arborio or sushi rice work well for an even creamier result. Just avoid long-grain or converted rice, which tends to be too dry.
Is Coconut Rice Pudding naturally gluten-free?
Yes, this recipe is naturally gluten-free as long as you use a gluten-free vanilla extract. It’s a fantastic, safe dessert for anyone with gluten sensitivities.
Can I make this recipe fully dairy-free?
Definitely! Swap out the whole milk for more coconut milk, almond milk, or your preferred plant-based option. The result is just as luscious and full of coconut flavor.
How can I make my pudding sweeter?
For a sweeter Coconut Rice Pudding, feel free to increase the sugar to 1/2 cup or add a drizzle of honey or maple syrup before serving. Adjust to your personal preference—there are no rules here!
Can I make this ahead for a party?
Coconut Rice Pudding is the perfect make-ahead dessert! Simply chill it until ready to serve, and just before your guests arrive, add any fresh fruit or crunchy toppings so everything stays vibrant and crisp.
Final Thoughts
There’s just something magical about Coconut Rice Pudding—the way it blends creamy, tropical flavors with down-home comfort never fails to delight. Give this recipe a try and let it whisk you away to dessert paradise. Your spoons (and your guests) will thank you!
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Coconut Rice Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
Indulge in the creamy and tropical flavors of this Coconut Rice Pudding. A luscious dessert made with jasmine rice, coconut milk, and a hint of cinnamon, topped with toasted coconut and fresh fruit.
Ingredients
Main Ingredients:
- 1 cup uncooked jasmine rice
- 2 cups water
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk (or almond milk for dairy-free)
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Optional Toppings:
- 1/2 teaspoon ground cinnamon
- toasted coconut flakes
- fresh fruit for topping
Instructions
- Cook the Rice: In a medium saucepan, combine jasmine rice and water. Bring to a boil, then cover and simmer for 15 minutes until water is absorbed.
- Make the Pudding: Stir in coconut milk, whole milk, sugar, and salt. Simmer uncovered for 20–25 minutes until creamy. Remove from heat and add vanilla and cinnamon.
- Serve: Enjoy warm or chilled. Top with toasted coconut and fresh fruit if desired.
Notes
- Adjust sweetness by adding more sugar if desired.
- For a richer pudding, use extra coconut milk instead of whole milk.
- Can be served warm or cold.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 12g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
