Coconut Rice Pudding Recipe
Imagine a warm bowl filled with creamy, luscious Coconut Rice Pudding that feels like a tropical hug with every bite. This dessert harmoniously blends the subtle nutty flavor of perfectly cooked long-grain rice with the rich, velvety creaminess of coconut milk and the delightful texture of shredded coconut. Whether you enjoy it warm and comforting or chilled and refreshing, Coconut Rice Pudding is an irresistibly simple yet luxurious treat that will brighten your day and satisfy your sweet cravings in the most natural way.
Ingredients You’ll Need
The beauty of Coconut Rice Pudding lies in its simplicity, with just a handful of essential ingredients that each bring a unique contribution to the final dish. From the fragrant long-grain rice to the creamy coconut milk, every component is crucial to achieving that perfect balance of flavors and textures.
- 1 cup long-grain white rice (such as Basmati): Using Basmati enhances the fluffiness and aromatic quality, and do not wash or soak to preserve its natural starch for creaminess.
- 2 cups water: The base liquid that cooks the rice to tender perfection.
- 2 cups canned coconut milk: This is the heart of the pudding’s richness and coconut flavor; choose a good-quality brand like Goya or Arroy-D for best results.
- 2 cups coconut flakes or shredded coconut: Adds delightful texture and amplifies the coconut taste, allowing you to adjust the quantity to your preference.
- ⅓ cup white granulated sugar: Sweetens the pudding just right, balancing the natural coconut flavor without overpowering it.
- 2 tbsp coconut flakes (optional for topping): Toasted as a finishing touch to add a crunchy, golden contrast.
How to Make Coconut Rice Pudding
Step 1: Cook the Rice
Start by putting your rice and water in a medium-sized pot over medium heat. Once the water starts to boil, cover the pot and reduce the heat to let the rice gently absorb the water. Be patient and let it cook until the water has evaporated and the rice is tender, which usually takes anywhere from 5 to 15 minutes depending on your rice brand. This step builds the creamy base that every great Coconut Rice Pudding needs.
Step 2: Combine Coconut Milk, Sugar, and Coconut
After the rice is perfectly cooked, pour in the coconut milk along with the sugar and shredded coconut. Turn the heat back to medium and stir continuously to prevent anything from sticking to the bottom of the pot. Keep cooking until the mixture starts to thicken — this usually takes about 5 to 10 minutes. You’ll see the pudding becoming wonderfully creamy and slightly glossy, a sign you’re on the right track.
Step 3: Toast the Coconut Topping (Optional)
If you want to add that irresistible toasted crunch, heat the extra 2 tablespoons of coconut flakes in a dry pan over medium-high heat. Watch closely as they turn a beautiful golden brown in 2 to 4 minutes—don’t let them burn! Sprinkle these toasted flakes over the top of your pudding just before serving to add texture and a toasty coconut aroma that complements the smoothness below.
Step 4: Serve Hot or Chill for Cold Delight
Coconut Rice Pudding is incredibly versatile when it comes to serving temperature. You can dig in right away while it’s warm for a comforting treat, or let it cool to room temperature before refrigerating it to enjoy a refreshing, chilled dessert later. Both ways highlight different facets of the pudding’s flavors and textures, making it a winner no matter your mood.
How to Serve Coconut Rice Pudding
Garnishes
To elevate your Coconut Rice Pudding experience, consider garnishing with a variety of toppings that enhance both flavor and presentation. Fresh tropical fruits like mango slices, passion fruit pulp, or blueberries bring brightness and a juicy contrast. A sprinkle of toasted coconut flakes adds texture and a beautiful golden hue, while a dusting of cinnamon or nutmeg can introduce a warm spice note that perfectly complements the pudding’s sweetness.
Side Dishes
While Coconut Rice Pudding is often enjoyed as a standalone dessert, pairing it with subtle accompaniments can enhance your meal. A crisp green salad with citrus vinaigrette balances the pudding’s richness, or a simple cup of lightly brewed herbal tea can offer a soothing beverage counterpart. Fresh fruit salads featuring pineapple or kiwi also complement the tropical theme wonderfully.
Creative Ways to Present Coconut Rice Pudding
Looking to impress guests or enjoy your pudding in a fresh way? Try layering the Coconut Rice Pudding in glass jars with layers of toasted nuts, fresh berries, or even a drizzle of honey or caramel sauce. Presentation in small ramekins topped with edible flowers or a sprig of mint turns this humble dessert into an elegant delight. You can also freeze it in popsicle molds for a fun and unique frozen treat during warm days.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Coconut Rice Pudding, simply transfer it to an airtight container and pop it in the refrigerator. It will keep well for up to 4 days without losing its creamy texture or wonderful coconut flavor.
Freezing
While freezing is an option, be aware that the texture might change slightly when thawed due to the rice and coconut milk mixture. To freeze, place portions in freezer-safe containers with lids, and consume within 1 to 2 months for best taste. Thaw overnight in the refrigerator before reheating or serving cold.
Reheating
When reheating your leftover Coconut Rice Pudding, do so gently in a saucepan over low heat, stirring occasionally to restore its creamy consistency. If the pudding feels too thick, add a splash of coconut milk or water to loosen it up. It warms beautifully and remains luscious when heated thoughtfully.
FAQs
Can I use a different type of rice for Coconut Rice Pudding?
Yes, you can! While long-grain rice like Basmati works best because of its texture, short-grain rice or even Arborio can yield a creamier pudding. Just keep an eye on the cooking time and liquid ratio if you swap varieties.
Is it necessary to toast the coconut flakes?
Toasting the coconut flakes is optional but highly recommended. It adds a wonderful crunch and nutty flavor that contrasts beautifully with the creamy pudding, making each spoonful more exciting.
Can I make this Coconut Rice Pudding vegan?
Absolutely! This recipe is naturally vegan as it uses coconut milk instead of dairy milk. Just ensure the sugar you use is vegan-friendly, and you’re good to go.
How sweet is Coconut Rice Pudding?
The pudding has a gentle sweetness thanks to the ⅓ cup sugar, but if you prefer it less sweet or more, you can easily adjust the sugar content to your taste before cooking.
What’s the best way to serve Coconut Rice Pudding?
It’s up to your preference! Serve it warm for a cozy dessert or chilled for a refreshing treat. Either way, garnish with fresh fruit or toasted coconut for extra flair and flavor.
Final Thoughts
Coconut Rice Pudding is one of those timeless desserts that feels like a warm, tropical embrace in a bowl. Its creamy texture, delicate coconut flavor, and delightful versatility make it an absolute must-try for anyone looking to enjoy something both comforting and exotic. Trust me, once you make this dish, it will quickly become a beloved staple in your dessert rotation. Dive in, savor each spoonful, and enjoy the little bit of paradise it brings to your table.
Coconut Rice Pudding Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy Coconut Rice Pudding is a tropical twist on a classic dessert, combining fragrant long-grain rice with rich coconut milk and shredded coconut. Perfectly sweetened and topped with toasted coconut flakes for added texture and flavor, this comforting pudding can be served warm or chilled, making it a versatile treat for any time of year.
Ingredients
Rice & Liquid
- 1 cup (200 g) long-grain white rice such as Basmati (do not wash or soak)
- 2 cups (500 ml) water
- 2 cups (500 ml) canned coconut milk (such as Goya or Arroy-D)
Sweeteners & Coconut
- 2 cups (200 g) coconut flakes or shredded coconut (or to taste)
- 1/3 cup (60 g) white granulated sugar
Topping (Optional)
- 2 tbsp coconut flakes (for toasting)
Instructions
- Cook the Rice: In a medium pot over medium heat, combine the rice and water. Bring to a boil, then cover and reduce heat to low. Cook until the water is fully absorbed and the rice is tender, about 5 to 15 minutes depending on the rice variety.
- Add Coconut Milk, Sugar, and Coconut: Stir in the canned coconut milk, sugar, and shredded coconut to the cooked rice. Cook over medium heat, stirring constantly to prevent sticking, until the mixture comes to a gentle boil and thickens, about 5 to 10 minutes.
- Toast Coconut Flakes: Optional step—heat 2 tablespoons of coconut flakes in a dry pan over medium-high heat, stirring frequently until golden brown, approximately 2 to 4 minutes. Remove from heat.
- Serve: You can enjoy the coconut rice pudding warm immediately or let it cool to room temperature and refrigerate for a chilled version. Before serving, sprinkle toasted coconut flakes on top if desired.
Notes
- Do not rinse or soak the rice before cooking, as this helps retain the desirable texture for the pudding.
- Adjust the amount of sugar to taste depending on desired sweetness.
- For extra creaminess, use full-fat canned coconut milk.
- To vary flavors, consider adding a pinch of cinnamon or cardamom during cooking.
- The pudding thickens more as it cools; you can stir in additional coconut milk to loosen it if needed.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion (Tropical/Asian-inspired)
Nutrition
- Serving Size: 1 cup (approximately 200 g)
- Calories: 320
- Sugar: 15 g
- Sodium: 35 mg
- Fat: 14 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: coconut rice pudding, coconut dessert, creamy rice pudding, tropical dessert, coconut milk pudding
