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!
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Test Kitchen Review
Haley
Served warm, I could not keep my family out of this coconut rice pudding! They inhaled it so quickly, that I don’t know what it would have tasted like chilled! But served warm, it was a bowl of total comfort food. I stirred in a little toasted coconut into the rice pudding and used golden raisins. They added texture and more flavor, truly irresistible!
Why I Love This Creamy Coconut Rice Pudding
Way back when our girls were young, we took a family Disney cruise where we fell in love with their coconut rice pudding. After coming home, Jorge and I both had a craving for a bowl of this thick and creamy tropical rice pudding. So I reached out to the Disney PR team and they were kind enough to share the recipe with all of us! I had to scale the recipe back as it was meant to feed an entire cruise ship full of people, but it’s just as good as I remember! Here’s why you will love it too:
- 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 This 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!
Yield: 6 servings
Coconut Rice Pudding Recipe
⭐️Test Kitchen Approved!⭐️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
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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!
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!
Video
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
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This was excellent. Adapts to favorite flavors. I sauteed the rice (chose sushi rice for high starch) with vanilla bean powder, cardamom pods,a cin stick, dash of nutmeg & dash of cayenne. Added vanilla extract and cinnamon powder at the end. Loaded up on the raisins. The creamy texture is perfection. Thank you so much!
Well I tried the recipe tonight and BAM!!! BEST RICE PUDDING I’VE EVER HAD!
I did add a 1 1/2 tsp of vanilla and some pineapple pieces for that tropical twist, my husband was amazed at how good it was… yes was because it didn’t even last for a 2nd helping. According to my guys I ” ruin everything good with fruit” but this was approved.
Thank you for the recipe, keep ’em coming!
I just made this for the second time. The first time, I followed the recipe exactly. I found the pudding very dry once it cooled. I just made it again and made some adjustments. I Added 2 cups of whole milk, 1/4 cup heavy cream and the whole can of condensed milk. I also added 1/2 tsp vanilla this time. . .Perfection!
Love your recipes!
I gain 10 lbs every week by cooking with you
Keep up the good work and I’ll be right there with you,
Why not add vanilla? I added a whole vanilla bean to the initial ingredients. Also, why use both milk and heavy cream when you can just use half and half? There might be a reason, but Im trying it with half and half. I’ll get back to you!
Hey Julie! This recipe was provided to me by Disney, so I shared it exactly as they shared it to me. 🙂 Heavy cream is thicker and creamier than half and half, so I assume that is why they used a combination of the two. However, you can use just half and half if you prefer!
I made this recipe the only downfall to it was that it didn’t make enough because it was so good that we ate it all just after it was done .
Made this tonight for hubby and myself. I used jasmine rice and added a smidge of chai spices with the cinnamon. Also, I didn’t have sweetened condensed milk so I added an extra cup of whole milk and 1/3 cup brown sugar during the rice cooking process. Otherwise, I did everything as the recipe said. It took a bit longer than 12 minutes to thicken- I’m assuming because I used non-condensed milk- but with a bit of patience and lots of stirring, it turned out AMAZING! Husband and I both loved it!
I was simply “window shopping” and then I stumbled across your post about how much you and hubby enjoyed your rice pudding. Now I’m forced to also make it or else I feel guilty that I’m depriving my hubby of this wonderful recipe I know he’ll love! Thank you, Emily!
And thank you, Jessica for the original recipe! BTW…the girls look beautiful in their red swimsuits! Wonderful memories…as they grow so quickly! Reminds me of my daughter at that age! I’ve been blessed with only Grandsons. And grand they are at over 6 ft tall!
Alas, this was a waste of good ingredients. Truly, one of the very worst desserts I have ever tried.
why? what was wrong with it? please illuminate..
LOL, then you just don’t like rice pudding because this is an over the top very fattening version of it.
What can i use instead of heavy cream
I used coconut cream and OH MY GAWSHHHHH it was amazing
Whole milk! It will be a little less creamy, but still tasty!
My wife liked it – that means that it’s really good AND it was good, I liked it, I cooked it as written by the novice chef, added only one half teaspoon of vanilla extract.
Try this one readers, it is great tasting
I made this last weekend and am already making it again, that’s how GOOD it is. I add a little coconut extract to mine because my family really loves coconut, but otherwise I make it just as directed. My wife asked me to make this for her birthday – that truly shows how much we love it.
I made a variation on this. I had leftover jasmine rice and wanted to try making this, so I heated up a can of coconut milk (from the Asian food section of the store) mixed with 1 tsp cinnamon, 1 tsp vanilla & 1/2 cup coconut sugar. I just put the burner on simmer to let it heat very slowly. Then I put my cold leftover rice in a bowl and ladled sauce over it until the rice was mostly covered. I heated this in the microwave for 30 sec and let sit for a bit. Some of the sauce had then soaked into the rice so I stirred in a little more sauce and heated it again for 30 sec. then I topped it with frozen mango chunks which had been slightly defrosted. I topped it off with some shredded coconut.
I’m sure the texture is different but it was pretty good; not too sweet, and I will be freezing the leftover sauce to use next time.
I want to make this but the recipe says coconut milk and the video says coconut cream.
I’d like to use what’s best. Isn’t coconut cream thicker?
Thanks, Etta
made this without condensed milk & heavy cream, added a bit of vanilla extract & brown sugar amazing!
Just made this, my granddaughter and I are eating it right now. Well she started before me, actually she started before it was finished cooking lol. I read the comments about the sweetness and started with 1/3 c of the condensed milk. I gave my GD a spoonful to see if the sweetness was to her liking. Yup it was sweet enough for her and she wanted some right then. I told her it still had 10 min to cook and thicken. Nope for her it was thick enough. I love this, too, not really sweet (if you use less condensed milk) and it’s so creamy and I love the thickness. Thank you, now I’m going back to eating
I like your jars. Where did you get them? The recipe looks so delicious and can’t wait to try it. I love coconut!
Thank you
Myhanh
They are just regular mason jars from target!