Dessert

Coconut Milk Rice Pudding with Tart Cherry Sauce Recipe

ByMariam Harutyunyan November 21, 2025November 21, 2025

Introduction

This Coconut Milk Rice Pudding with Tart Cherry Sauce is a creamy and comforting dessert with a tropical twist. The rich coconut milk pairs beautifully with the sweet and tangy cherry sauce, making it a perfect treat for any occasion.

A clear glass bowl filled with a creamy white rice pudding that has a soft and slightly lumpy texture, topped at the center with a small pile of shiny dark red cherries covered in thick cherry sauce that slightly spreads around the cherries. The bowl is placed on a white marbled surface with a blurred white cloth and a silver spoon nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups water
3/4 cup arborio or sushi rice

1 (about 13.5-ounce) can full-fat coconut milk
1 1/3 cups unsweetened almond milk

1/3 cup granulated sugar
1/2 teaspoon vanilla bean paste or vanilla extract

1/2 teaspoon kosher salt
1/3 cup water (for cherry sauce)
1 tablespoon freshly squeezed lemon juice

2 teaspoons cornstarch
2 teaspoons granulated sugar (for cherry sauce)
12 ounces fresh or frozen sweet cherries, pitted (about 2 cups)

Instructions

Step 1: Bring 1 1/2 cups water and 3/4 cup arborio or sushi rice to a boil in a medium saucepan over high heat. Reduce heat to medium, cover, and simmer until the water is fully absorbed, about 10 to 15 minutes.
Step 2: Uncover and add the coconut milk, almond milk, sugar, vanilla bean paste, and kosher salt. Stir to combine. Simmer uncovered, stirring frequently, until the mixture thickens to a pudding consistency, about 20 to 30 minutes.
Step 3: Transfer the pudding to a serving bowl. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then serve or refrigerate until chilled.

Step 4: For the cherry sauce, whisk together water, lemon juice, cornstarch, and sugar in a small saucepan until the cornstarch dissolves.
Step 5: Add the cherries and bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the cherries are tender and the sauce thickens, about 10 minutes. Let cool for 5 minutes before spooning over the rice pudding.

Tips & Variations

Use arborio rice for extra creaminess, but sushi rice works well too if that’s what you have on hand.

For a richer pudding, try substituting some of the almond milk with more coconut milk.
If fresh cherries aren’t available, frozen cherries work wonderfully and add a nice tartness.
Adding a pinch of cinnamon or cardamom to the pudding can offer a warm, spiced flavor.

Storage

Store the rice pudding and cherry sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the pudding gently on the stove or in the microwave, stirring occasionally to restore creaminess. Cherry sauce can be served chilled or warmed before serving.

How to Serve

A clear glass bowl holds a creamy white rice pudding with a soft, slightly lumpy texture. On top of the rice pudding, there are four dark red cherries sitting in a small pool of glossy cherry sauce that spreads slightly over the creamy surface. The bowl is placed on a white marbled surface, with part of a silver spoon visible at the bottom left corner, and white fabric around it. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute regular cow’s milk or any other plant-based milk for almond milk. It may alter the flavor slightly but will still yield a delicious pudding.

How do I prevent the pudding from sticking to the pan?

Stir the pudding frequently while it simmers to prevent it from sticking and burning on the bottom. Using a heavy-bottomed saucepan also helps distribute heat more evenly.