Easy Coconut Rice Pudding Recipe

Introduction

This easy coconut rice pudding is a creamy and comforting dessert with a subtle tropical twist. Made with coconut milk and a hint of cinnamon, it’s perfect for any occasion and can be served warm or chilled.

Ingredients

• 2 cups whole milk
• 1 (14 ounce) can coconut milk
• 1/2 cup raw short or medium-grain rice
• 1/4 teaspoon salt
• 2 to 3 inch cinnamon stick
• 2 large egg yolks
• 1/3 cup sugar
• 1 teaspoon pure vanilla extract
• Toasted shredded coconut (for garnish)

Instructions

1. Step 1: In a large, heavy saucepan, combine the whole milk, coconut milk, rice, and salt. Bring the mixture to a boil over high heat, stirring constantly to prevent the rice from sticking.
2. Step 2: Once boiling, reduce the heat to low. Add the cinnamon stick, cover the pot, and let it simmer gently for 15 minutes, stirring occasionally.
3. Step 3: Remove the lid and continue simmering, stirring frequently, until the rice is tender, about 8 more minutes. Stir almost constantly near the end to avoid scorching.
4. Step 4: In a medium bowl, whisk together the egg yolks, sugar, and vanilla extract. Gradually whisk in 1 cup of the hot rice mixture to temper the eggs.
5. Step 5: Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until thickened and the pudding coats the back of a spoon, about 1 minute. Remove from heat.
6. Step 6: Spoon the pudding into serving dishes. Serve warm, at room temperature, or chilled. Garnish with toasted shredded coconut before serving.

Tips & Variations

• Use short-grain rice for the creamiest texture, but medium-grain works well too.
• For extra richness, substitute half of the whole milk with heavy cream.
• Add a pinch of nutmeg or a splash of rum for a flavor twist.
• Serve with fresh fruit like mango or pineapple for a tropical flair.

Storage

Store leftover coconut rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally. Add a splash of milk if the pudding becomes too thick after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute whole milk with any milk you prefer, such as almond, soy, or oat milk. Keep in mind this may slightly change the flavor and creaminess of the pudding.

Is it necessary to temper the eggs?

Tempering the eggs by mixing in some hot rice mixture before adding them back to the pot prevents the eggs from curdling and ensures a smooth, creamy pudding.

Easy Coconut Rice Pudding Recipe

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★★★★★

4.6 from 132 reviews

• Author: Mariam
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Easy Coconut Rice Pudding is a creamy, comforting dessert combining the richness of whole milk and coconut milk with tender rice, subtly flavored with cinnamon and vanilla. Garnished with toasted shredded coconut, it’s perfect served warm, at room temperature, or chilled.

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Ingredients

Scale 1x2x3x

Milk Mixture

• 2 cups whole milk
• 1 (14-ounce) can coconut milk
• 1/4 teaspoon salt
• 2 to 3 inch cinnamon stick

Rice

• 1/2 cup raw short or medium-grain rice

Pudding Mixture

• 2 large egg yolks
• 1/3 cup sugar
• 1 teaspoon pure vanilla extract

Garnish

• Toasted shredded coconut (for garnish)

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Instructions

1. Combine Ingredients and Bring to Boil: In a large, heavy saucepan, combine the whole milk, coconut milk, raw rice, and salt. Bring the mixture to a boil over high heat, stirring constantly to prevent the rice from sticking or burning.
2. Simmer with Cinnamon: Once boiling, reduce the heat to low and add the cinnamon stick. Cover the pan and let it simmer gently for 15 minutes, stirring occasionally to evenly cook the rice and infuse cinnamon flavor.
3. Continue Cooking Until Rice is Tender: Remove the lid and continue simmering uncovered, stirring frequently for about 8 minutes until the rice becomes tender. Stir almost constantly near the end to avoid scorching on the bottom of the pan.
4. Prepare Egg Mixture: While the rice simmers, whisk together the egg yolks, sugar, and vanilla extract in a medium bowl until smooth.
5. Temper the Eggs: Gradually whisk 1 cup of the hot cooked rice mixture into the egg yolk mixture to temper the eggs and prevent curdling.
6. Thicken the Pudding: Return the tempered egg mixture to the saucepan with the remaining rice mixture. Cook over medium-low heat, stirring constantly, for about 1 minute until the pudding thickens and coats the back of a spoon. Remove from heat immediately.
7. Serve: Spoon the coconut rice pudding into serving dishes. Garnish with toasted shredded coconut. Serve warm, at room temperature, or chilled according to your preference.

Notes

• Use short or medium-grain rice as they release starch and create a creamier texture.
• Stirring frequently during cooking prevents the rice from sticking or burning.
• Tempering the eggs is crucial to avoid scrambled eggs in the pudding.
• For a vegan version, substitute with plant-based milk and omit egg yolks.
• Adjust sugar amount according to sweetness preference.
• Let pudding cool slightly for thicker consistency, or refrigerate to serve chilled.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Caribbean

Keywords: coconut rice pudding, coconut milk dessert, creamy rice pudding, cinnamon rice pudding