As I stood in my kitchen, the intoxicating scent of coconut filled the air, whisking me away to a sun-soaked beach with swaying palm trees. This Creamy Coconut Rice Pudding not only brings that tropical vibe right to your dining table, but it also offers a delightful indulgence in just 30 minutes! A comforting dessert that combines four kinds of milk, it’s a showcase of creamy textures, with optional hints of cinnamon and sweet golden raisins for added depth. What’s even better? You can whip this up in one pot, making it a quick and easy treat that will satisfy your sweet cravings without the fuss. Are you ready to bring a taste of paradise to your home? Let’s dive into this luscious recipe!
Why is Coconut Rice Pudding so special?
Indulgent Creaminess: This Coconut Rice Pudding features a rich blend of four types of milk, making every spoonful a luxurious treat.
Quick & Easy: With only 30 minutes from start to finish, you’ll be enjoying this tropical delight in no time, perfect for a busy weeknight dessert.
Versatile Flavor: Feel free to customize with different dried fruits or even a splash of rum extract for a unique twist that keeps things exciting.
No-Fuss Preparation: One pot is all you need! It simplifies cleanup, allowing you to focus on savoring this dessert instead.
Crowd Pleaser: Ideal for family gatherings or casual dinner parties, this pudding is sure to impress guests alongside other favorites like Corn Chicken Rice or Teriyaki Turkey Rice.
Coconut Rice Pudding Ingredients
• Prepare to create a tropical delight with these essential ingredients!
For the Pudding Base
- Short-grain white rice – Provides the base and creamy texture; substitute with medium-grain rice if preferred.
- Whole milk – Adds richness and creaminess; use low-fat milk for a lighter version.
- Coconut milk (1 can – 13.25 oz) – Delivers tropical flavor that enhances creaminess; full-fat coconut milk is recommended for best results.
- Sweetened condensed milk (1 cup) – Provides sweetness and rich texture; can be replaced with coconut cream and sugar for a dairy-free option.
- Heavy cream (⅓ cup) – Adds indulgent creaminess; substitute with half-and-half or additional coconut cream if avoided.
For the Flavor Boost
- Ground cinnamon (1 tsp) – Enhances flavor with warm spices; optional spices like nutmeg can be added for variation.
- Golden raisins (⅓ cup, optional) – Adds natural sweetness and texture; can swap for dried tropical fruits like pineapple or mango for an exotic twist.
- Sweetened shredded coconut (½ cup, optional) – Infuses coconut flavor and adds chewiness; toasted shredded coconut can be used for garnish.
Now that you have the ingredients ready, it’s time to embark on your delightful tropical dessert journey with Coconut Rice Pudding!
Step‑by‑Step Instructions for Coconut Rice Pudding
Step 1: Combine Ingredients
In a large pot over medium-high heat, combine 1 cup of short-grain white rice, 2 cups of whole milk, and 1 can (13.25 oz) of coconut milk. Stir the mixture well and bring it to a brisk boil, watching for bubbles to rise. This will create a base that is rich and creamy, perfectly setting the stage for your Coconut Rice Pudding.
Step 2: Cook the Rice
Once boiling, reduce the heat to low and cover the pot. Allow the rice to simmer for 14 to 16 minutes, stirring occasionally to prevent sticking. You’ll know it’s ready when the rice appears tender and has absorbed most of the liquid, transforming into a flavorful canvas for the rest of the ingredients.
Step 3: Add Sweetness and Spice
Stir in 1 cup of sweetened condensed milk, ⅓ cup of heavy cream, and 1 tsp of ground cinnamon into the pot. Keep the heat on low and let it cook for an additional 12 minutes. As you stir, watch for the mixture to begin thickening and becoming creamy, enveloping your Coconut Rice Pudding in delightful flavors.
Step 4: Incorporate Shredded Coconut
Remove the pot from heat and fold in ½ cup of sweetened shredded coconut. This step adds a chewy texture and amplifies the tropical essence of your pudding. Stir gently to ensure the coconut is evenly distributed throughout the creamy goodness, enhancing the overall richness of your dessert.
Step 5: Serve or Chill
You can choose to serve the Coconut Rice Pudding warm right from the pot, or let it cool completely before chilling in the fridge. If you opt for chilling, consider adding an extra splash of milk to maintain creaminess. Garnish with toasted shredded coconut if desired, offering a perfect finishing touch to this irresistible dessert.
Storage Tips for Coconut Rice Pudding
Fridge: Store any leftover Coconut Rice Pudding in an airtight container in the refrigerator for up to 5 days to keep it fresh and creamy.
Freezer: For longer storage, freeze the pudding in a freezer-safe container for up to 3 months. Allow it to cool completely before sealing to prevent ice crystals.
Reheating: When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop or in the microwave, adding a splash of milk to restore its creamy consistency.
Serving Suggestions: Consider portioning the pudding into individual servings before storing, making it easy to grab a delightful tropical treat whenever you crave something sweet!
Expert Tips for Coconut Rice Pudding
Avoid Sticking: Use a non-stick pot to minimize the risk of the rice sticking to the bottom during cooking, keeping your Coconut Rice Pudding smooth and delightful.
Check Consistency: If the pudding feels too thick after cooling, stir in a bit of additional milk to restore that creamy texture before serving.
Custom Sweetness: Adjust sweetness to taste by experimenting with different amounts of sweetened condensed milk or trying honey for a natural alternative, ensuring your Coconut Rice Pudding is just right for you.
Flavor Infusion: Enhance the flavor profile by adding coconut or vanilla extracts during Step 3 for a deeper taste experience, making every bite memorable.
Mix and Match: Don’t hesitate to substitute dried fruits like figs or apricots instead of golden raisins, allowing you to explore various flavor combinations in your Coconut Rice Pudding.
Make Ahead Options
These Creamy Coconut Rice Pudding are perfect for meal prep enthusiasts! You can prepare the pudding base up to 24 hours in advance by cooking the rice and combining it with the dairy ingredients. Simply follow steps 1 through 3, let the mixture cool, and then refrigerate it in an airtight container. To maintain its luscious texture, add an extra splash of milk once you reheat it before serving. When you’re ready to enjoy it, just stir in the shredded coconut (step 4) and serve it warm, or chill it overnight for a refreshing dessert. This way, you’ll have a delightful tropical treat ready whenever you need it, saving you precious time on busy weeknights!
Coconut Rice Pudding Variations & Substitutions
Feel free to let your creativity shine and transform this delightful Coconut Rice Pudding into something uniquely yours!
- Dairy-Free: Substitute whole milk with almond or oat milk, and use coconut cream instead of sweetened condensed milk for a deliciously dairy-free dessert.
- Tropical Fruits: Swap golden raisins for diced mango or dried pineapple to amplify the exotic, fruity flavors of your pudding. Each bite will whisk you away to a tropical paradise!
- Nutty Crunch: Add chopped toasted almonds or cashews for an irresistible crunch that contrasts beautifully with the creamy texture. It’s all about that delightful balance!
- Flavor Boost: Experiment with a splash of vanilla extract or a hint of almond extract during cooking for an extra layer of flavor that will make everyone swoon.
- Spicy Twist: For a warm kick, add a sprinkle of nutmeg or a pinch of ginger alongside the cinnamon—this little twist will elevate your pudding to new heights.
- Chocolate Love: Stir in a few tablespoons of cocoa powder during the cooking process for a rich chocolate twist that transforms your pudding into a decadent dessert.
- Serving Style: Create a beautiful layered dessert by serving the pudding in clear cups topped with fresh fruit or additional toasted coconut, perfect for impressing guests at dinner!
As you explore these variations, you’ll be inspired to create sweet masterpieces that complement your Coconut Rice Pudding adventure. Enjoy pairing this dessert with other offerings like Creamy Chocolate Protein Pudding for a delightful treat!
What to Serve with Coconut Rice Pudding
Elevate your dessert experience with delicious pairings that complement the creamy sweetness of this tropical delight.
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Tropical Fruit Salad: A refreshing medley of mango, pineapple, and kiwi adds a vibrant burst of flavor and acidity. The crispness of fresh fruit perfectly balances the rich pudding.
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Toasted Coconut Macaroons: These chewy, sweet bites enhance the coconut flavor, creating a harmonious dessert experience. Each macaroon offers a delightful contrast in texture, making them the perfect sidekick.
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Spiced Chai Tea: The warm spices of chai create a wonderful aromatic contrast to the creaminess of the rice pudding. Sip and savor the combination as the flavors dance on your palate.
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Whipped Cream: A dollop of lightly sweetened whipped cream adds an airy texture, lightening each bite of rich pudding. It’s a classic pairing that enhances the dessert’s indulgence.
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Dark Chocolate Shavings: For a touch of elegance, sprinkle dark chocolate shavings on top. The bittersweet notes beautifully balance the sweetness of the pudding, elevating it to a new level of sophistication.
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Coconut Sorbet: Keep the tropical theme alive by serving coconut sorbet alongside. This refreshing frozen dessert is cool and creamy, providing a perfect counterpoint to the warm pudding.
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Mango Sticky Rice: If you’re feeling adventurous, this traditional Thai dessert complements the pudding deliciously. The sweet sticky rice combined with mango offers a textural and flavor experience that celebrates the best of tropical cuisine.
Coconut Rice Pudding Recipe FAQs
How do I choose the best rice for Coconut Rice Pudding?
Absolutely! For optimal creaminess, I recommend using short-grain white rice, as it yields the perfect texture. If you can’t find short-grain, medium-grain rice works well too. Just make sure to adjust the cooking time as needed!
How should I store leftover Coconut Rice Pudding?
After allowing it to cool, store leftover pudding in an airtight container in the refrigerator for up to 5 days. To keep it creamy, consider adding a splash of milk before covering it. This will help maintain its wonderful texture while it’s stored.
Can I freeze Coconut Rice Pudding?
Very! To freeze Coconut Rice Pudding, let it cool completely, then transfer it to a freezer-safe container. It can be safely kept in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat on the stovetop or in the microwave, adding a splash of milk to restore creaminess.
What should I do if my Coconut Rice Pudding is too thick?
If you find that the pudding has thickened too much after cooling, don’t fret! Simply stir in an extra ⅓ to ½ cup of milk while gently reheating it on low heat. This will bring it back to that lovely, creamy consistency you desire! Just keep stirring until it’s perfectly smooth.
Are there any dietary considerations with Coconut Rice Pudding?
Yes! If you’re cooking for someone with dairy allergies, you can substitute the sweetened condensed milk with coconut cream and sugar for a delicious dairy-free option. Just ensure the rice and other add-ins align with any specific dietary needs. Enjoy with peace of mind!
What can I use instead of golden raisins in this recipe?
The more the merrier! If golden raisins aren’t your thing, try swapping them for dried tropical fruits like diced mango or pineapple for an exciting twist. You could even add chopped nuts for added texture and flavor—let your creativity shine!
Creamy Coconut Rice Pudding: Your New Favorite Tropical Treat
Ingredients
Equipment
Method
- In a large pot over medium-high heat, combine 1 cup of short-grain white rice, 2 cups of whole milk, and 1 can (13.25 oz) of coconut milk. Stir the mixture well and bring it to a brisk boil.
- Once boiling, reduce the heat to low and cover the pot. Allow the rice to simmer for 14 to 16 minutes, stirring occasionally.
- Stir in 1 cup of sweetened condensed milk, ⅓ cup of heavy cream, and 1 tsp of ground cinnamon into the pot. Keep the heat on low and let it cook for an additional 12 minutes.
- Remove the pot from heat and fold in ½ cup of sweetened shredded coconut. Stir gently to ensure the coconut is evenly distributed.
- You can serve warm or let it cool and chill in the fridge. Garnish with toasted shredded coconut if desired.
