This Coconut Rice Pudding is creamy, cozy, and full of tropical flavor. Made with coconut milk, rice, and just the right amount of sweetness, it’s a naturally dairy-free dessert that’s both indulgent and comforting. Enjoy it warm or chilled, with a sprinkle of cinnamon or toasted coconut on top.
‘✨ Why You’ll Love This
✔ 5-ingredient magic (plus toppings)
✔ Naturally vegan & gluten-free
✔ 3 texture options (warm, chilled, or extra thick)
✔ Meal-prep dream (stores 4 days)
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins (+ chilling)
Ingredients:
- 1 cup short-grain rice (like Arborio or sushi rice)
- 2 cups full-fat coconut milk
- 2 cups water
- ½ cup granulated sugar (adjust to your sweetness preference)
- ¼ teaspoon salt
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
- Optional toppings: toasted coconut flakes, fresh fruit, chopped nuts
Instructions:
Step 1: Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent the pudding from becoming too gluey.
Step 2: In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt.
Step 3: If using a vanilla bean, add the split bean and the scraped seeds to the saucepan. Stir everything together.
Step 4: Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
Step 5: Once simmering, reduce the heat to low, cover the saucepan, and cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to ensure the bottom doesn’t scorch.
Step 6: Remove the saucepan from the heat. If you used a vanilla bean, remove and discard the bean pod. Stir in the vanilla extract (if using). The pudding should be creamy and slightly saucy. If it’s too thick, you can add a splash more coconut milk or water.
Step 7: Let the coconut rice pudding sit for a few minutes to thicken slightly. It can be served warm or chilled.
Step 8: Serve the coconut rice pudding with your favorite toppings, such as toasted coconut flakes, fresh fruit (like mango or berries), or chopped nuts
📊 Nutrition (Per Serving)
| Calories | 280 |
|---|---|
| Protein | 3g |
| Carbs | 30g |
| Healthy Fats | 18g |
(With full-fat coconut milk and sugar)
💡 Pro Tips
✅ Extra creamy: Use arborio rice (risotto-style)
✅ Sugar swap: Replace with 2 tbsp honey or agave
✅ Instant Pot: High pressure 12 mins, natural release
🍽️ Serving Ideas
- Breakfast Parfait
- Layer with granola and berries
- Tropical Dessert
- Top with grilled pineapple
- Chocolate Lover’s
- Swirl in Nutella while warm
Enjoy your delicious homemade Coconut Rice Pudding!
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