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Coconut Rice Pudding Recipe

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3.8 from 5 reviews

This creamy and mildly sweet Coconut Rice Pudding is a comforting dessert made with long-grain white rice, full-fat coconut milk, and shredded coconut. The pudding is gently cooked on the stovetop until thick and creamy, then optionally topped with toasted coconut flakes for added texture and flavor. Serve it warm or chilled for a delightful tropical treat perfect any time of year.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Rice Base

  • 1 cup (200 g) long-grain white rice (do not wash or soak the rice)
  • Water (enough to cover the rice by 1-inch or 2.5 cm)

Coconut Mixture

  • 1 14-fl oz can (400 ml) full-fat coconut milk (brands like Aroy-D or Goya recommended)
  • 1 cup (85 g) unsweetened shredded coconut (or to taste)
  • 1/3 cup (60 g) white granulated sugar (adjust up to 1/2 cup or 100 g for sweeter pudding)
  • 1/2 tsp coconut extract (optional)

Topping

  • 2 tbsp coconut flakes (optional, for toasting and topping)

Instructions

  1. Cook the rice: In a medium pot over medium heat, add the rice and just enough water to cover it by about 1 inch (2.5 cm). Bring the water to a boil, then cover the pot and reduce the heat to a low simmer. Let it cook until the water has fully evaporated and the rice is tender, which should take approximately 5 to 15 minutes depending on your rice variety.
  2. Make the pudding: Once the rice is cooked, pour in the full-fat coconut milk, add the sugar, shredded coconut, and optional coconut extract. Increase the heat back to medium and bring the mixture to a gentle boil, stirring constantly to prevent the pudding from sticking to the bottom. Continue cooking while stirring until the mixture thickens to a creamy consistency, about 5 to 10 minutes.
  3. Toast the coconut flakes (optional): In a small pan over medium-high heat, add the 2 tablespoons of coconut flakes. Toast them until they turn golden brown and aromatic, about 1 to 2 minutes. Remove from heat immediately to prevent burning.
  4. Serve: Spoon the coconut rice pudding into serving bowls. Sprinkle the toasted coconut flakes on top if using. Enjoy it warm right away or allow it to cool to room temperature and refrigerate for a chilled version.

Notes

  • Do not rinse or soak the rice before cooking to maintain the proper starchiness for the pudding.
  • Adjust sugar quantity to your preferred sweetness; the recipe is mildly sweet with 1/3 cup sugar.
  • Coconut extract is optional but enhances the coconut flavor.
  • Use full-fat coconut milk for the richest and creamiest texture.
  • Toast coconut flakes carefully as they can burn quickly.
  • Rice pudding can be served warm or chilled depending on your preference.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Tropical/Caribbean
  • Diet: Vegetarian

Find it online: https://dishiary.com/coconut-rice-pudding-recipe/