This coconut rice pudding recipe combines cooked white rice, full-fat coconut milk, and a touch of vanilla for a soft, silky dessert that satisfies both comfort and tropical cravings. It’s rich without being heavy, dairy free adaptable, and easy to customize. If you’re looking for coconut milk recipes, coconut desserts, or the creamiest rice pudding recipe to use up leftover rice, this checks all the boxes.
Rice pudding sounds simple, but the right milk-to-rice ratio changes everything. Here, I use 1 ½ cups of full-fat coconut milk for richness, balanced with ½ cup of whole milk or a plant-based option like oat or almond. The base starts liquid, but as it simmers gently, the starch from the rice pulls everything together.
Jasmine or short-grain rice both give the pudding body. They soak up the coconut milk slowly and evenly. If you’ve ever tried a coconut milk rice pudding that turned out watery or split, chances are the milk wasn’t rich enough or the rice was too firm. This recipe avoids both issues.
For more cozy dessert ideas made with rice, this classic creamy rice pudding recipe uses a traditional method with whole milk and egg yolk.
Ingredient Choices That Build the Creamiest Texture
Cooked rice gives this recipe a head start. I like using short grain because it holds moisture and adds body. Jasmine rice works too, especially if you want a floral note under the coconut. The texture matters more than most realize here. Dry or firm rice won’t absorb enough liquid, which leaves you with uneven bites.
Coconut milk is the star. I always use full-fat from a can, not the boxed kind. The thickness gives the pudding its velvety spoon-coat feel. You can substitute with light coconut milk, but the result won’t be as creamy. For dairy free dessert fans, swap the half cup of whole milk with almond milk or oat milk. Both pair well with coconut.
The sugar is flexible. Start with a quarter cup, but if you’re planning to top the pudding with sweet mango or syrup, you can reduce it slightly. A pinch of salt is crucial, it balances all the richness and brings the coconut forward.
This reminds me of how I built flavor balance in my coconut cloud cake, where I relied on coconut cream and salt to tame the sweetness of the frosting.
Spotlight on Coconut Milk
If you open a can and see the thick cream on top, don’t be surprised. That’s a good sign. Stir it all together before using. Full-fat coconut milk separates naturally, especially in cooler weather. I like to warm the unopened can briefly in a bowl of hot water if it’s extra firm.
The fat content gives this pudding its richness without eggs or cream. You can taste the difference between a recipe that uses canned coconut milk and one that uses watered-down boxed options.
If you have leftover coconut milk, try these coconut vanilla protein bars for a healthy no-bake snack. I often make them on the same day to use up the can.
Cooking Process and Key Signs to Watch
Start by warming the coconut milk, your second milk of choice, sugar, and salt. Use medium heat and stir slowly until you see steam. This step helps dissolve the sugar and blend the fats before adding the rice.
Once you add the cooked rice, keep the heat on low and stir every few minutes. You’ll feel it thicken around the 10-minute mark. By 20 minutes, it should coat your spoon and leave a soft line when you drag your spatula through the pot.
Stir in the vanilla and spices right at the end. Cinnamon and nutmeg aren’t required, but they add warmth and round out the coconut flavor. If you skip them, add a few drops more vanilla.
This gentle technique mirrors how I handle mix-ins for my date almond coconut balls. Wait until the base is ready, then stir in flavor so it doesn’t cook out.
Serving Ideas and Storage
Serve this pudding warm for a soft, comforting texture or chill it for a firmer, sliceable dessert. Add toasted coconut, mango, or banana on top for a tropical twist. I sometimes sprinkle chopped pistachios for contrast. Even a small drizzle of maple syrup brings a nice finish.
It stores well in the fridge for up to 4 days. If you reheat it, stir in a splash of milk to loosen the texture. I don’t recommend freezing, it changes the texture too much.
Save This Recipe and Join the Conversation
Save this creamy coconut rice pudding to your board so you can find it again whenever you crave a tropical comfort dessert. Let me know in the comments if you tried a variation or if you have a favorite topping I should try next!
Coconut Rice Pudding Recipe
This Coconut Rice Pudding is a rich and creamy dessert made with coconut milk, soft cooked rice, and natural sweetness. If you’re looking for coconut milk recipes that double as both comfort desserts and tropical desserts, this one delivers. The smooth, velvety texture makes it one of the most satisfying coconut desserts, and it’s easy to customize with fruit or toasted coconut flakes. Enjoy it warm or chilled — either way, this coconut milk rice pudding brings indulgence with simple ingredients.
Ingredients
- 1 cup cooked white rice (short grain or jasmine works best)
- 1 ½ cups coconut milk (full-fat for richness)
- ½ cup whole milk (or plant-based milk like almond or oat for a dairy-free version)
- ¼ cup sugar (adjust to taste)
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon (optional but highly recommended)
- Pinch of nutmeg (optional, for a warm note)
- Optional toppings: Toasted coconut flakes, chopped mango, sliced banana, crushed pistachios, or a drizzle of maple syrup
Instructions
- COMBINE MILKS AND SWEETENER: In a medium saucepan, combine the coconut milk, whole milk, sugar, and salt. Stir over medium heat until the mixture begins to steam, about 2 to 3 minutes.
- ADD RICE: Stir in the cooked rice, breaking up any clumps gently with a spoon or spatula.
- SIMMER UNTIL THICKENED: Keep the mixture at a gentle simmer for 15 to 20 minutes, stirring often to prevent the rice from sticking. The pudding will gradually thicken as the rice absorbs the liquid.
- STIR IN FLAVORINGS: Once the pudding reaches your desired thickness, add the vanilla extract, cinnamon, and nutmeg (if using). Stir well and simmer for an additional 2 minutes to blend the flavors.
- LET IT REST: Remove the pan from heat and allow the pudding to sit for 5 minutes. It will continue to thicken slightly as it cools.
- SERVE: Spoon the warm pudding into bowls and top with your favorite toppings like toasted coconut, fresh fruit, or a drizzle of syrup. Alternatively, chill in the refrigerator and serve cold.
Notes
Use short grain or jasmine rice for the creamiest texture. If using leftover rice, make sure it’s not too firm or dry. For extra sweetness, adjust the sugar to taste, especially if adding fruit or syrup on top. The pudding thickens as it cools, so add a splash of milk when reheating if needed.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 274Total Fat 13gSaturated Fat 11gUnsaturated Fat 2gCholesterol 3mgSodium 158mgCarbohydrates 37gFiber 0gSugar 17gProtein 4g
