Velvety, warm, and subtly sweet, this dessert feels like a cozy blanket on a rainy day. This coconut rice pudding combines the richness of whole milk with the tropical aroma of coconut milk for a luxuriously soft texture. My son Ethan always hovers near the stove when I make this, waiting for that first warm spoonful right out of the pot. It's a simple luxury that turns basic pantry staples into something truly special.
Why You'll Love This
This recipe strikes the perfect balance between a nostalgic classic and an elevated treat. It transforms humble rice into a sophisticated coconut rice pudding that feels right at home at a dinner party or a quiet family night.
- Incredible Texture: The combination of starch from the short-grain rice and the egg yolks creates a decadent, custard-like consistency.
- Simple Ingredients: You likely have most of the items in your pantry already, making this creamy rice pudding recipe easy to whip up on a whim.
- Versatile Serving: It tastes just as delicious served warm right off the stove as it does chilled for a refreshing afternoon snack.
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Ingredients
This recipe relies on the magic of starchy rice and high-fat liquids to create a thick, luscious coconut rice pudding base. I always recommend full-fat canned coconut milk for the richest rice pudding with coconut milk flavor profile.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- Short or Medium-Grain Rice: High starch content is essential here; arborio or sushi rice works perfectly to thicken the pudding naturally.
- Coconut Milk: Use full-fat canned milk for that intense tropical flavor and creamy mouthfeel.
- Whole Milk: Provides the traditional dairy base that balances the coconut so it isn't overpowering.
- Egg Yolks: These are tempered into the hot mixture to create a rich, custard-like finish.
- Cinnamon Stick: Infuses a warm, subtle spice throughout the simmering process without darkening the pudding like ground cinnamon would.
- Sugar & Vanilla: Simple sweeteners that enhance the natural flavors without masking the coconut.
Optional Extras
- Dried Mango: Dice small pieces of dried mango and stir them in at the end for a chewy, fruity contrast known as sweet coconut rice style.
- Lime Zest: A sprinkle of fresh lime zest on top cuts through the richness with a bright citrus note.
How to Make Coconut Rice Pudding (Step-by-Step)
This method ensures the rice is perfectly tender before thickening the liquid into a custard.
Combine and Boil Combine the milk, coconut milk, rice, and salt in a large, heavy saucepan and bring it to a boil over high heat. Stirring constantly at this stage prevents the rice from clumping and sticking to the bottom of the pot.
Simmer Covered Reduce the heat to low, add the cinnamon stick, cover the pan, and let it simmer gently for 15 minutes. "Why do I need to cover it?" - Covering keeps the moisture in so the rice absorbs the liquid evenly without evaporating too fast.
Cook Uncovered Uncover the pan and continue simmering for about 8 minutes until the rice is tender. Stir frequently during this step to ensure the mixture doesn't scorch as it begins to thicken.
Temper the Eggs Whisk the egg yolks, sugar, and vanilla in a bowl, then slowly whisk in 1 cup of the hot rice mixture.
How do I keep eggs from scrambling in pudding? By slowly adding hot liquid to the eggs (tempering) before adding them to the pot, you raise their temperature gently so they thicken rather than scramble.
Thicken and Serve Pour the egg mixture back into the saucepan and cook for 1 minute until it coats the back of a spoon. Remove from heat immediately and serve warm or chilled, garnished with toasted coconut.
Tips
For the smoothest coconut rice pudding, patience during the simmering stage makes all the difference.
Cool Before Chilling → Prevents condensation → Let it cool to room temperature before covering and refrigerating to avoid water droplets.
Don't Rinse the Rice → Keeps the surface starch → This natural starch helps thicken the pudding significantly.
Use a Heavy Pot → Distributes heat evenly → Prevents the milk and rice from burning on the bottom.
Temper Carefully → Prevents scrambled eggs → Ensures a silky, uniform rice custard pudding recipe texture.
Stir Often → Stops sticking → Keeps the consistency smooth and prevents scorching as liquids reduce.
Follow Aliana on Pinterest →Variations
This base is wonderfully adaptable if you want to experiment with different flavors or dietary needs for your coconut rice dessert recipe.
- Dairy-Free Option: Swap the whole milk for almond milk or oat milk, though the texture may be slightly less rich.
- Tropical Twist: Stir in diced pineapple or banana slices just before serving.
- Spiced Up: Add a pinch of cardamom or nutmeg along with the cinnamon stick for deeper warmth.
Storage & Reheating Instructions
This coconut milk pudding stores beautifully, making it a great make-ahead dessert option.
- Fridge: Store in an airtight container for up to 4 days; press plastic wrap directly onto the surface to prevent a skin from forming.
- Reheating: Warm gently on the stovetop with a splash of milk to restore the creamy consistency.
- Freezing: Freezing is not recommended as the rice texture can become grainy and the custard may separate upon thawing.
Serving Suggestions
I love serving this coconut rice pudding in small glass jars to show off its creamy color and texture. It pairs beautifully with fresh mango slices or a drizzle of caramel sauce for an indulgent finish. If you enjoy the texture of coconut sticky rice, try serving this pudding slightly warm with a side of sesame snaps for a delightful crunch.
FAQs
Can I use brown rice for this recipe?
Brown rice requires much more liquid and a longer cooking time, so it doesn't work well with these specific ratios; stick to white short-grain for the creamiest rice pudding recipe result.
Why is my rice pudding runny?
It will thicken significantly as it cools; if it's still soup-like after chilling, you may not have simmered the liquid down enough or didn't cook the egg mixture long enough.
Can I use light coconut milk?
You can, but the final result will be thinner and less rich; full-fat coconut milk provides the best velvety texture.
Do I have to use eggs?
The eggs add richness and thicken the custard; you can omit them, but you may need to cook the rice longer to get a similar thickness.
More Recipes You'll Love
If you enjoyed this creamy coconut rice pudding, you might want to try these other comforting dessert treats. A warm bowl of coconut tapioca pudding or similar creamy sweets is perfect for relaxing evenings.
Gave this recipe your own spin? Share it on Pinterest @AlianaRecipes - I can't wait to see your take on it!
Creamy Coconut Rice Pudding
Ingredients
Equipment
Method
- Combine the whole milk, coconut milk, rice, and salt in a large heavy saucepan and bring to a boil while stirring.
- Reduce heat to low, add the cinnamon stick, cover the pan, and simmer gently for 15 minutes.
- Uncover and simmer for another 8 minutes, stirring frequently near the end to prevent scorching.
- Whisk egg yolks, sugar, and vanilla in a bowl, then temper by whisking in 1 cup of the hot rice mixture.
- Return the mixture to the saucepan and cook for 1 minute until it thickens and coats the back of a spoon.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Creamy Coconut Rice Pudding:
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