This Easy Coconut Rice Pudding is the perfect blend of creamy and smooth with tender bits of rice to add texture. Coconut milk, vanilla, and cinnamon add flavor without making this dessert overly sweet. Top with toasted coconut or a myriad of toppings for a dessert that’s so good, you won’t be able to stop eating it!
Are There Other Toppings I Can Serve With Rice Pudding?
Coconut rice pudding is delicious on its own but you can upgrade your dessert with pineapple or mango chunks, strawberry slices, blueberries, bananas, chocolate chips or chocolate syrup, your favorite chopped nuts, homemade jam, caramel sauce, or raisins. The possibilities are endless, it's really up to you and your tastes!
Can This Rice Pudding Be Made In A Slow Cooker?
It can! Although it can come out with a slightly more mushy texture. Add all the ingredients together in the slow cooker, and stir to combine. Cook on high for 2 to 2 ½ hours, stirring occasionally. Add more milk if the pudding is too thick.
What You'll Need To Make Easy Coconut Rice Pudding
- Whole Milk
- Coconut Milk
- Uncooked Short or Medium-Grain White Rice
- Cinnamon Stick
- Egg Yolks
- Pure Vanilla Extract
- Ground Cardamom (optional)
- Toasted Shredded Coconut
How To Make The Recipe
In a large, heavy-bottomed saucepan, combine the whole milk, coconut milk, uncooked rice, salt, and the cinnamon stick. Bring this to a gentle boil over medium-high heat, whisking constantly. Reduce the heat to low, cover, and simmer gently. Stir occasionally and simmer for 15 minutes. Uncover and continue cooking, still stirring often, until the rice is tender and the pudding has thickened. About an additional 10 minutes.
In a medium bowl, whisk the egg yolks, sugar, vanilla extract, and cardamom. Slowly add 1 cup of the cooked rice mixture into the bowl, whisking constantly. Pour this mixture back into the saucepan and continue to cook over medium-low heat (stirring almost constantly) until the mixture has thickened and coats the back of your spoon. About 1 minute. Remove the pan from the heat.
Spoon the pudding into a bowl or serving dish and lay a sheet of plastic wrap right on the pudding’s surface to prevent a skin from forming. Serve the pudding warm, at room temperature, or chilled, garnished with shredded toasted coconut and a sprinkle of cinnamon.
Storing This Recipe
While this dessert is best enjoyed the day it’s made, leftover coconut rice pudding can be stored in an airtight container in the fridge for 2 days. Be sure to let it cool completely before refrigerating it.
You can also freeze this recipe (although it may change the overall texture of the recipe once it’s thawed) for up to 3 months. Either thaw or heat in the microwave before serving.
Stir frequently when cooking the rice and milk mixture to avoid any scorching. Milk can easily scorch when stagnant over high heat.
Arborio rice is the best for rice pudding.
For a natural sweetener as opposed to sugar you can substitute maple syrup or honey.
Easy Coconut Rice Pudding
- 2 cups whole milk
- 1 14 ounce can coconut milk
- ½ cup raw short or medium-grain rice
- ¼ teaspoon salt
- 2 to 3 inch cinnamon stick
- 2 large egg yolks
- ⅓ cup sugar
- 1 teaspoon pure vanilla extract
- Toasted shredded coconut for garnish
- Combine the milk, coconut, milk, rice and salt in a large, heavy saucepan. Bring to a boil over high heat, stirring constantly. Reduce the heat to low, add the cinnamon stick, cover, and simmer gently, stirring occasionally, for 15 minutes.
- Uncover and continue simmering, stirring frequently, until the rice is tender about 8 minutes. Stir almost constantly toward the end of cooking to prevent scorching.
- In a medium bowl, whisk the egg yolks, sugar, and vanilla. Whisk in 1 cup of the cooked rice mixture, then add the mixture back to the saucepan. Cook, stirring constantly, until the mixture has thickened and coats the back of the spoon, about 1 minute. Remove the pan from the heat.
- Spoon the pudding into serving dishes. Serve warm, at room temperature or chilled, garnished with toasted coconut.