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
- Salt
- Egg Yolks
- Sugar
- 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.
Recipe Tips
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
Ingredients
- 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
Instructions
- 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.
Iman says
Great recipe! I didn’t wait for 8 minutes towards the end and still turned out great 🙂 thank you 😊
Kathy Kingsley says
So happy you enjoyed the recipe!
Alle says
Do you think you could easily make this chocolate by adding cocoa powder?
Kathy Kingsley says
yes, I think you could add about 2 Tbs of unsweetened cocoa in step 1.
Michelle says
This is soooooo delicious! I substituted coconut sugar the second time I made it and it was fantastic, and not quite as sweet. Delectable either way!
Kathy Kingsley says
oh, love using coconut sugar! So happy you enjoyed the pudding!
Amy says
Omgosh! So creamy and delicious ! The only drawback is that I had too much liquid at the end so I added precooked rice.
Cora says
So good, thanks for this recipe. I served this with some fresh chopped mango-delish!
Melonee says
This was undeniably the BEST rice pudding I’ve ever had. I really enjoyed the contrast of slight crunch in the toasted coconut topping. Your recipe is like the perfect blend of traditional rice pudding and the delicious Thai dessert, Sangkaya! Looking forward to making this for my extended family. (Full disclosure: I did add a tsp of palm sugar to slightly sweeten the toasted coconut & I used half & half instead of whole milk but followed the rest as written) Thanks for sharing, this one’s a keeper😄
Kathy Kingsley says
Thank you! So happy you enjoyed it!
Amber says
Hi! I am about to try this recipe and was wondering if you think 2% milk will work in place of the whole milk? Thank you!
Kathy Kingsley says
yes, I think it will work. Enjoy!
Melissa says
Loved it!
kayla says
You forgot to add the ground cardamom to the ingredients list and instructions...
How much should I use if making a serving size of 6?
Kathy Kingsley says
Hi, ground cardamom is optional. Add 1/4 tsp. to the coconut milk mixture along with the cinnamon stick. Enjoy!
Wend' says
Why are the eggs used?
Can it be made without this part?
Kathy Kingsley says
Hi, The eggs are what thickens it. You could try substituting silken tofu for the eggs. I haven't tried it, but think it could work.
Susan says
I've never made rice pudding before. This was wonderful! I served this at a dinner party and every one loved it. I added a teaspoon of coconut extract along with the vanilla extract. I also added some raisins and topped it with toasted coconut. I dreamed about it the next day!!
Kathy Kingsley says
Thank you! So happy you enjoyed it!
Debbie says
What a wonderful recipe! I used Jasmine rice so I had to cook for about 7 minutes more. As per another comment I added 1 tsp coconut extract along with the vanilla extract. I omitted the cardamom. Before serving I added toasted unsweetened coconut and toasted almonds. Delicious!!
Judi says
Hi thank you for this yummy recipe tho I do not tolerate dairy! Think I Could I add another nut milk..what say you? Again thanks..best to You.
Kathy Kingsley says
I think you could use soymilk or a combo of soy and almond. I think almond milk may be too thin to use on its own. Enjoy!
Kate says
This was phenomenal! I didn't have cinnamon sticks handy, so I substituted about 1/2 tsp of ground cinnamon. It was so good. I'll be saving this recipe, for sure!
Kathy Kingsley says
Thank you! So happy you enjoyed it 🙂
Julie says
Came out so good! Thanks!
Heidi says
This was delicious! I did make a few modifications though: I added 1/4 cup raisins in mine after the first 13 minutes of cooking, I substituted maple syrup for the sugar, and I used all full-fat coconut milk instead of any regular milk (but, using all coconut milk made it too strong). I will make it again but use the recipe for milk and coconut milk instead of all coconut milk. Thanks for the recipe!!
Kathy Kingsley says
Like your addition of raisins and using maple syrup!
Glad you enjoyed the recipe!
Debbie says
Great wat to use leftover coconut milk. I made a half batch and it was delish.
Yvonne says
This was incredible and super easy to make. Thank you for sharing!
Andie says
Gave it a try and it was good.
Vanessa says
i topped this with chopped fresh mango and it was delish!
Eliza says
YUM!!