This creamy coconut rice pudding is rich, comforting, and lightly sweetened with a hint of vanilla and warm spices. Made with coconut milk, it has a luscious texture and a tropical flavor that makes it perfect for breakfast, dessert, or a sweet snack.
Recipe Overview
Servings: 4-6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Calories: ~300 per serving
Ingredients
- 1 cup jasmine or arborio rice (for extra creaminess)
- 1 (14 oz) can full-fat coconut milk
- 2 cups unsweetened almond milk or regular milk
- ¼ cup sugar or maple syrup (adjust to taste)
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- ¼ cup shredded coconut (toasted for extra flavor)
- 1 tbsp butter or coconut oil (optional for richness)
Toppings & Garnishes
- Fresh mango, berries, or banana slices
- Chopped nuts (almonds, pistachios, or cashews)
- Extra toasted coconut flakes
- Drizzle of honey or maple syrup
Instructions
1. Rinse the Rice
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents it from becoming too gummy.
2. Simmer the Rice
In a medium saucepan, combine the rice, coconut milk, almond milk, sugar, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
3. Cook Until Creamy
Reduce heat to low and let the mixture simmer for 25-30 minutes, stirring frequently to prevent sticking. Cook until the rice is soft and the mixture has thickened. If it gets too thick, add a splash of milk.
4. Add Flavor
Stir in vanilla extract, cinnamon, and butter or coconut oil (if using). Mix well and cook for another 2 minutes.
5. Serve & Garnish
Spoon the warm rice pudding into bowls and top with toasted coconut, fresh fruit, and nuts. Serve warm or let it chill in the fridge for a refreshing cold dessert.
Serving Suggestions
- Enjoy warm for a cozy dessert
- Serve chilled for a refreshing treat
- Pair with tropical fruits for a Caribbean twist
Tips for Perfect Coconut Rice Pudding
- Use arborio rice for an extra creamy texture
- Stir frequently to prevent burning or sticking
- If the pudding thickens too much, add a little extra milk before serving
This coconut rice pudding is simple to make and bursting with rich, tropical flavors. Perfect for any time you crave a creamy and comforting treat.
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Coconut Rice Pudding
- Total Time: 35 minutes
Description
This creamy coconut rice pudding is rich, comforting, and lightly sweetened with a hint of vanilla and warm spices. Made with coconut milk, it has a luscious texture and a tropical flavor that makes it perfect for breakfast, dessert, or a sweet snack.
Ingredients
- 1 cup jasmine or arborio rice (for extra creaminess)
- 1 (14 oz) can full-fat coconut milk
- 2 cups unsweetened almond milk or regular milk
- ¼ cup sugar or maple syrup (adjust to taste)
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- ¼ cup shredded coconut (toasted for extra flavor)
- 1 tbsp butter or coconut oil (optional for richness)
Toppings & Garnishes
- Fresh mango, berries, or banana slices
- Chopped nuts (almonds, pistachios, or cashews)
- Extra toasted coconut flakes
- Drizzle of honey or maple syrup
Instructions
1. Rinse the Rice
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents it from becoming too gummy.
2. Simmer the Rice
In a medium saucepan, combine the rice, coconut milk, almond milk, sugar, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
3. Cook Until Creamy
Reduce heat to low and let the mixture simmer for 25-30 minutes, stirring frequently to prevent sticking. Cook until the rice is soft and the mixture has thickened. If it gets too thick, add a splash of milk.
4. Add Flavor
Stir in vanilla extract, cinnamon, and butter or coconut oil (if using). Mix well and cook for another 2 minutes.
5. Serve & Garnish
Spoon the warm rice pudding into bowls and top with toasted coconut, fresh fruit, and nuts. Serve warm or let it chill in the fridge for a refreshing cold dessert.
Notes
- Use arborio rice for an extra creamy texture
- Stir frequently to prevent burning or sticking
- If the pudding thickens too much, add a little extra milk before serving
- Prep Time: 5 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~300 per serving