If you have a soft spot for creamy, dreamy desserts, you are absolutely going to fall in love with this Coconut Rice Pudding Recipe. It’s the perfect blend of tender jasmine rice and luscious coconut milk, sweetened just right with a touch of maple syrup and vanilla. Whether you enjoy it warm or chilled, this pudding offers a velvety texture and a tropical twist that turns a humble dessert into a special treat. Trust me, once you try this, it will quickly become a go-to comfort dish to share with friends and family.
Ingredients You’ll Need
These simple ingredients come together to create a luxurious pudding that’s packed with flavor and texture. Each component plays a crucial role—from the fragrant jasmine rice that provides a soft base, to the creamy coconut milk that brings richness, and a hint of sweetness from the maple syrup that balances it all.
- 1 cup uncooked jasmine rice: Its delicate aroma and tender grains make this pudding extra special.
- 2 cups water: To cook the rice perfectly fluffy before adding the creamy elements.
- 1 can (13.5 oz) coconut milk: The star ingredient delivering that luscious, tropical creaminess.
- 1/2 cup unsweetened almond milk (or milk of choice): Adds smoothness without overpowering the coconut flavor.
- 1/3 cup maple syrup or honey: Natural sweetness that you can adjust to your taste.
- 1 teaspoon pure vanilla extract: Gives a lovely warm aroma and depth to the pudding.
- 1/4 teaspoon salt: A pinch to balance and enhance the sweetness.
- 1/4 cup shredded unsweetened coconut (optional, for garnish): Adds texture and an extra burst of coconut goodness.
- Fresh fruits like mango or berries (optional, for serving): Bright and fruity toppings to elevate each spoonful.
How to Make Coconut Rice Pudding Recipe
Step 1: Rinse and Cook the Rice
Start by rinsing the jasmine rice under cold water until it runs clear. This step is key to removing excess starch, which helps achieve that perfect creamy but not gummy pudding texture. Then, combine the rinsed rice and water in a medium saucepan. Bring it to a boil over medium-high heat, reduce the heat to low, cover, and simmer for about 10 to 15 minutes, or until all the water is absorbed. This soft, fluffly rice forms the base of your pudding.
Step 2: Add the Milks and Sweeteners
Once your rice is cooked, it’s time to add luxury in liquid form! Pour in the coconut milk and unsweetened almond milk, stirring gently to combine. Next, add the maple syrup (or honey), vanilla extract, and salt. All these ingredients come together to create that irresistible flavor and creamy texture we’re aiming for. Give everything a good stir so the flavors blend evenly.
Step 3: Simmer to Perfection
Now let the magic happen on the stovetop. Keep the mixture over medium heat and bring it to a gentle simmer. Stir frequently during the next 20 to 25 minutes to prevent sticking and to help the pudding thicken beautifully. This slow cooking is what transforms the rice and coconut milk into a decadent dessert with a wonderfully creamy consistency.
Step 4: Cool and Set
After your pudding has thickened, remove it from heat and let it cool slightly. It will continue to thicken as it cools, giving you that perfect spoonable texture. At this point, you can decide to enjoy it warm for ultimate comfort or chill it in the fridge for a refreshing treat.
How to Serve Coconut Rice Pudding Recipe
Garnishes
Top your pudding with shredded unsweetened coconut for a bit of chew and extra coconut flavor. Fresh fruits like ripe mango slices, juicy berries, or even some pomegranate seeds add bursts of freshness and a pop of color that make each serving as beautiful as it is delicious.
Side Dishes
This pudding stands out wonderfully as a dessert, but for a complete treat, serve it alongside tropical-inspired dishes like grilled pineapple, coconut shrimp, or a crisp green salad with citrus dressing. It also pairs nicely with a cup of fragrant chai or lightly spiced tea to complement the warm vanilla and coconut notes.
Creative Ways to Present
Serve the Coconut Rice Pudding Recipe in charming glass jars or small bowls layered with fresh fruit and toasted nuts for an elegant touch. You could even add a sprig of mint or a drizzle of berry coulis to elevate the presentation. These simple ideas make it perfect for dinner parties or as a heartfelt homemade gift.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, no worries! Store the pudding in an airtight container in the refrigerator for up to 3 days. It tastes just as delightful the next day and can be a quick breakfast or dessert ready to enjoy anytime.
Freezing
You can freeze coconut rice pudding, but keep in mind the texture may change slightly. Use a freezer-safe container and consume within 1 month for best quality. Thaw it overnight in the fridge and stir well before serving.
Reheating
Reheat your pudding gently on the stove over low heat or in the microwave in short bursts, stirring often. If it feels too thick, add a splash of milk or water to loosen it up and revive that creamy texture we all love.
FAQs
Can I use a different type of rice for this Coconut Rice Pudding Recipe?
Absolutely! While jasmine rice offers a lovely fragrance and tenderness, you can experiment with other short-grain or medium-grain rice varieties. Just keep in mind that cooking times and textures may vary slightly.
Is this Coconut Rice Pudding Recipe vegan?
Yes, as long as you use maple syrup or another plant-based sweetener and almond or other plant-based milk, the pudding is completely vegan-friendly and delicious.
Can I make this pudding without the almond milk?
You sure can! Almond milk adds creaminess and lightness, but you may substitute it with more coconut milk or your preferred dairy or non-dairy milk without any problem.
How sweet should the pudding be?
Sweetness is very much a personal preference. The recipe calls for 1/3 cup maple syrup, but you can reduce or increase it according to your taste. Remember that fruits added as garnish can also add natural sweetness.
Can I add spices to this Coconut Rice Pudding Recipe?
Definitely! Cinnamon, cardamom, or nutmeg are wonderful spices to add a warm, aromatic touch. Add a pinch during cooking to infuse subtle flavor enhancements.
Final Thoughts
This Coconut Rice Pudding Recipe is one of those sweet, comforting dishes that feels both special and simple. It’s a reminder of how a few humble ingredients can come together to create something truly memorable. I encourage you to give it a try—you might find it turning into a beloved staple in your kitchen, perfect for cozy nights or whenever you need a little taste of tropical comfort.
Print
Coconut Rice Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
This creamy Coconut Rice Pudding is a comforting and dairy-free dessert made with jasmine rice cooked in coconut milk and almond milk, sweetened with maple syrup, and flavored with vanilla. It’s easy to prepare on the stovetop, resulting in a luscious, naturally sweet pudding that can be served warm or chilled, garnished with shredded coconut and fresh fruits for added texture and flavor.
Ingredients
Base Ingredients
- 1 cup uncooked jasmine rice
- 2 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup unsweetened almond milk (or milk of choice)
Sweeteners and Flavorings
- 1/3 cup maple syrup or honey (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Garnishes (Optional)
- 1/4 cup shredded unsweetened coconut
- Fresh fruits like mango or berries
Instructions
- Rinse the rice: Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch for a smoother pudding texture.
- Cook the rice: In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 10 to 15 minutes until the water is fully absorbed and the rice is tender.
- Add creamy ingredients and sweeteners: Pour in the coconut milk, almond milk, maple syrup (or honey), vanilla extract, and salt. Stir everything together to combine well.
- Simmer and thicken: Return the mixture to a gentle simmer over medium heat. Cook while stirring frequently for 20 to 25 minutes until the pudding becomes thick, creamy, and the flavors meld together.
- Cool slightly: Remove the saucepan from heat and let the pudding cool slightly. It will thicken further as it cools, achieving a delightful creamy consistency.
- Serve and garnish: Serve your coconut rice pudding warm or chilled. Garnish with shredded unsweetened coconut and fresh fruit such as mango or berries if desired for added flavor and texture.
Notes
- Rinsing the rice removes excess starch which helps prevent the pudding from becoming too gummy.
- You can substitute almond milk with any milk of your choice, such as oat milk or cow’s milk.
- Adjust the sweetness by adding more or less maple syrup or honey according to your taste.
- For a richer flavor, use full-fat coconut milk.
- Adding fresh fruits and shredded coconut provides texture and freshness to the pudding.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop or serve chilled.
