This rich and creamy coconut rice pudding recipe is made with four different kinds of milk, golden raisins and shredded coconut. Ready in just one pot and 30 minutes, it’s an easy and irresistible tropical dessert served warm or chilled!
Why You’ll Love This Creamy Coconut Rice Pudding Recipe
This thick, comforting and ultra-creamy dessert adds a tropical twist to a heartwarming classic!
- Quick and Easy: If you can add ingredients to a pot and bring them to a simmer, you can make this tropical dessert! This decadent coconut rice pudding is made in one pot in just about 30 minutes.
- Oh-So-Creamy: Made with four different kinds of milk, each bite of this coconut milk rice pudding is lusciously creamy.
- Wholesome: This simple recipe uses only rice, dairy, cinnamon, and the raisins and shredded coconut which are optional. That’s it! Plus, coconut rice pudding is naturally gluten-free.
- Versatile: We serve this coconut milk rice pudding warm and then save any leftovers to enjoy chilled, it’s absolutely delicious both ways!
If you prefer a traditional rice pudding instead, try my arroz con leche (Spanish rice pudding)!
What You’ll Need
Made with mostly pantry staples, you can easily whip this tropical dessert up with little notice! Scroll down to the recipe card for exact amounts.
- Rice: Use medium or short grain rice, such as Arborio rice or one used to make sushi. Long grain rice isn’t starchy enough to produce a really creamy pudding.
- Dairy: Choose whole milk, full-fat coconut milk, sweetened condensed milk, and heavy cream. Do not use low-fat milks or it will not be half as creamy. You can substitute the heavy creamy for half and half without changing the texture too much.
- Ground Cinnamon: If you have one on hand, feel free to add a cinnamon stick to the pot of boiling rice, then remove it before serving.
- Raisins: I love using golden raisins as they are mild and plump. However, you can use regular raisins, craisins, or omit them completely if you prefer!
- Coconut: Sweetened shredded coconut mixed into the pudding really enhances the coconut flavor. Plus, a sprinkle of toasted, shredded coconut on top adds texture and visual appeal!
How to Make Coconut Rice Pudding Recipe
This coconut rice pudding made directly on the stovetop is so easy, it might just become your new favorite dessert! Read though the simple steps below before you start. Scroll to the recipe card at bottom of the post for full detailed instructions.
- Cook Rice: Add rice, whole milk and coconut milk to a large saucepan over high heat and bring to a boil. Cover with a lid and reduce heat. Cook rice, stirring occasionally, for about 15 minutes, until soft.
- Sweeten and Simmer: Stir in the sweetened condensed milk, heavy cream, cinnamon, and raisins, if using. Cook uncovered, over low heat, until thick and creamy. Remove from heat and mix in shredded coconut.
- Serve: Let cool slightly and serve warm, or let cool completely and then chill to serve cold. Garnish with toasted coconut, if desired, and enjoy!
Chef’s Tips and Variations
- Don’t Scorch the Milks: Be sure to lower the heat after adding the other ingredients to the cooked rice. This prevents scorching on the bottom. Stir often to create the creamiest texture.
- Serving Suggestion: It’s helpful to portion the pudding in small bowls or dessert dishes for serving. That way leftovers are ready to wrap up and reserve either chilled or warm.
- Tropical Vibes: Try swapping the raisins for your favorite dried tropical fruits like chopped pineapple or mango. Add chopped toasted nuts for additional texture.
- Add Extracts: To boost the flavors even more, feel free to add a splash of coconut extract or vanilla extract. Rum extract is also a fun flavor addition!
How To Chill or Store Leftovers
If you plan on chilling or storing your coconut rice pudding, I recommend stirring in a little extra milk, about 1/3 cup to 1/2 cup, depending on the texture you prefer. This will prevent it from becoming too thick as it chills. Stir the extra milk in after removing from the heat.
- Fridge: Store leftovers in an airtight container, or in tightly wrapped individual portions, for up to 5 days.
- Reheat: Enjoy chilled, or reheat in the microwave until just warmed through. You can also warm in a saucepan on the stovetop over medium low heat. You may need to add an additional splash of milk to loosen the pudding.
- Freeze: Freezing will change the texture and flavor once thawed, so I do not recommend it!
Yield: 6 servings
Coconut Rice Pudding Recipe
Ultra rich and creamy coconut rice pudding is made with four different kinds of milk, golden raisins and shredded coconut. Ready in just one pot and 30 minutes, it’s an easy and irresistible tropical dessert served warm or chilled!
Ingredients
- 1 cup short-grain white rice, or medium-grain
- 1 ½ cups whole milk
- 1 (13.25 oz) can coconut milk
- 1 cup sweetened condensed milk
- ⅓ cup heavy cream
- 1 teaspoon cinnamon
- ⅓ cup golden raisins, optional
- ½ cup sweetened shredded coconut, optional
- toasted shredded coconut, optional garnish
Instructions
- In a large pot over medium-high heat, bring the rice, whole milk and coconut milk to a boil. Once boiling, lower the heat to low and place a lid on the pot.
- Cook for 14 to 16 minutes, stirring occasionally, until the rice is cooked and tender.
- Stir in the sweetened condensed milk, heavy cream, cinnamon and raisins, if desired. Cook over low heat, until the rice has thickened and the mixture is creamy, about 12 minutes.
- Remove from the heat and stir in the shredded coconut. Let cool slightly and serve warm, or let cool completely and then chill to serve cold. Garnish with toasted coconut, if desired, and enjoy!
Video
Notes
Chill: If you plan on chilling or storing your coconut rice pudding, I recommend stirring in a little extra milk, about 1/3 cup to 1/2 cup, depending on the texture you prefer. This will prevent it from becoming too thick as it chills. Stir the extra milk in after removing from the heat.
Store: Transfer cooled rice pudding to an airtight container, or in tightly wrapped individual portions, for up to 5 days.
Reheat: Enjoy chilled, or reheat in the microwave until just warmed through. You can also warm in a saucepan on the stovetop over medium low heat. You may need to add an additional splash of milk to loosen the pudding.
Serving Suggestion: It’s helpful to portion the pudding into small bowls or dessert dishes for serving. That way leftovers are ready to wrap up and reserve either chilled or warm.
Tropical Vibes: Try swapping the raisins for your favorite dried tropical fruits like chopped pineapple or mango. Add chopped toasted nuts for additional texture.
Add Extracts: To boost the flavors even more, feel free to add a splash of coconut extract or vanilla extract. Rum extract is also a fun flavor addition!
Nutrition
Serving: 1 serving, Calories: 463kcal, Carbohydrates: 50g, Protein: 9g, Fat: 27g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 40mg, Sodium: 120mg, Potassium: 524mg, Fiber: 1g, Sugar: 39g, Vitamin A: 430IU, Vitamin C: 2mg, Calcium: 251mg, Iron: 3mg
Categories:
More Must-Try Coconut Dessert Recipes!
Post may contain affiliate links. Read my disclosure policy.
