Coconut Rice Pudding is a creamy, dairy-free dessert that combines tender jasmine rice with rich coconut milk, a touch of vanilla, and golden toasted coconut. It comes together on the stovetop in about 35 minutes and tastes even better after a short chill in the fridge.

Why This Coconut Rice Pudding Works

This recipe delivers a velvety, naturally sweet pudding with minimal effort.

• Double-coconut flavor: Full-fat coconut milk and toasted shredded coconut give the pudding deep, layered coconut taste without artificial extracts.
• Perfect rice texture: Par-boiling jasmine rice before simmering in coconut milk keeps the grains separate and tender, not mushy.
• Make-ahead friendly: The pudding thickens and the flavors meld beautifully after a few hours in the refrigerator, making it ideal for meal prep or entertaining.
• Dairy-free and versatile: Naturally free of dairy, it can be served warm or chilled and customized with different toppings.
• Simple pantry ingredients: You only need a handful of staples—rice, coconut milk, sugar, salt, and vanilla—to create a dessert that feels special.

Ingredients Notes

• Jasmine Rice (1 cup, rinsed): Rinsing removes excess starch so the grains stay distinct. Jasmine rice adds a subtle floral note, but any long-grain white rice works.
• Water (2 cups): Used for par-boiling the rice before adding the coconut milk. This step ensures the rice cooks evenly without scorching the milk.
• Full-Fat Coconut Milk (2 cans, 800ml total): Do not substitute light coconut milk—the richness and creaminess depend on the fat content. Shake the cans well before opening.
• Granulated Sugar (1/2 cup): Sweetens the pudding without overpowering the coconut. You can adjust to taste or swap with coconut sugar for a deeper caramel note.
• Sea Salt (1/2 tsp): A small amount of salt balances the sweetness and enhances the coconut flavor.
• Vanilla Extract (1 tsp): Adds warmth and rounds out the flavors. Stir it in off the heat to preserve its aroma.
• Shredded Unsweetened Coconut (1/2 cup, toasted): Toasting brings out the nutty, sweet notes. Watch it closely—it browns quickly. Use unsweetened to control the sugar level.
• Fresh Mint (4 small sprigs, for garnish): Adds a pop of color and a refreshing contrast to the rich pudding. Optional but recommended.

Before You Begin

• Rinse the rice well: Place the jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes surface starch and prevents a gummy texture.
• Use a heavy-bottomed pot: A medium saucepan with a thick base distributes heat evenly and reduces the risk of scorching the coconut milk.
• Toast the coconut ahead: Spread shredded coconut on a dry skillet over medium-low heat and stir constantly until golden brown, about 3–5 minutes. Transfer to a plate to cool.
• Measure everything before starting: The cooking moves quickly once the coconut milk is added, so have all ingredients measured and ready.

How to Make Coconut Rice Pudding

• Step 1 – Par-boil the rice: In a medium saucepan, combine the rinsed jasmine rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10 minutes. The rice should be partially cooked and most of the water absorbed.
• Step 2 – Add coconut milk and sugar: Pour in both cans of coconut milk and add the sugar and salt. Stir well to combine. Increase the heat to medium and bring the mixture to a gentle simmer, stirring occasionally.
• Step 3 – Simmer until creamy: Reduce the heat to low and cook uncovered for 20–25 minutes, stirring frequently with a silicone spatula. The pudding will thicken and the rice will become tender. It should still be slightly loose—it will continue to thicken as it cools.
• Step 4 – Finish with vanilla and coconut: Remove the pot from the heat. Stir in the vanilla extract and all but 2 tablespoons of the toasted coconut (reserve the rest for garnish). Let the pudding cool for 5 minutes; it will thicken further.
• Step 5 – Serve or chill: Spoon the pudding into serving bowls. Serve warm, or cover and refrigerate for at least 2 hours for a chilled, thicker dessert. Garnish with reserved toasted coconut and a sprig of fresh mint just before serving.

How to Know It’s Done

• Rice tenderness: The rice grains should be soft and fully cooked with a slight chew, not mushy or crunchy. Taste a few grains to check.
• Pudding consistency: The mixture should coat the back of a spoon and hold a loose trail when you run a finger through it. It will thicken significantly as it cools.
• Visual cue: The pudding will look creamy and slightly bubbly around the edges when it’s ready to come off the heat.
• Cooling test: Spoon a small amount onto a cold plate—it should set up within a minute without being runny.

Nora’s Tips for Best Results

• Don’t rush the simmer: Keeping the heat low and stirring often prevents the coconut milk from separating or scorching. I find that 20–25 minutes gives the best creamy texture.
• Adjust sweetness later: Taste the pudding after adding vanilla and adjust sugar if needed. Remember that chilled pudding tastes less sweet, so you may want it slightly sweeter when warm.
• Toast coconut carefully: Shredded coconut can go from golden to burnt in seconds. I usually toast it in a dry pan over medium-low heat and shake the pan frequently.
• Use full-fat coconut milk: Light coconut milk will yield a watery, less creamy pudding. The fat is essential for the luxurious mouthfeel.
• Make it ahead: This pudding is even better the next day. The flavors meld and the texture becomes perfectly scoopable. Just stir in a splash of coconut milk if it thickens too much.

Storage & Leftovers Tips

• Refrigerate promptly: Store leftover pudding in an airtight container in the fridge within 2 hours of cooking. It will keep well for up to 5 days.
• Freezing not recommended: The texture of the rice and coconut milk can become grainy and separate upon thawing. It’s best enjoyed fresh or refrigerated.
• Reheat gently: Warm individual portions in the microwave in 30-second bursts, stirring between each, or in a saucepan over low heat with a splash of coconut milk to loosen.
• Serve chilled or warm: The pudding can be eaten straight from the fridge or gently reheated. If chilled, let it sit at room temperature for 10 minutes to take the edge off.
• Refresh the texture: If the pudding becomes too thick after chilling, stir in a tablespoon or two of coconut milk until it reaches your desired consistency.

Variations & Substitutions

• Mango coconut rice pudding: Fold in diced fresh mango just before serving for a tropical twist. A drizzle of mango puree on top also works beautifully.
• Spiced version: Add a cinnamon stick or a few cardamom pods to the pot while simmering, then remove before serving. A pinch of nutmeg or allspice also adds warmth.
• Brown rice swap: Use short-grain brown rice for a chewier, nuttier pudding. You’ll need to increase the par-boiling time to about 20 minutes and the simmering time by 10–15 minutes.
• Lower sugar option: Replace granulated sugar with 1/3 cup maple syrup or honey. Stir it in after removing from heat to preserve the flavor.
• Crunchy topping: Instead of (or in addition to) toasted coconut, top with chopped roasted macadamia nuts, almonds, or a sprinkle of granola for extra texture.

What to Serve With Coconut Rice Pudding

• Fresh tropical fruit: Sliced mango, pineapple, or passion fruit pulp adds brightness and acidity that cuts through the richness.
• Caramel sauce: A drizzle of dairy-free caramel or coconut caramel takes this dessert over the top.
• Toasted nuts: A handful of toasted almonds, cashews, or macadamia nuts adds crunch and a savory contrast.
• Coconut whipped cream: A dollop of chilled coconut cream whipped with a touch of vanilla makes it extra indulgent.
• Espresso or strong coffee: The bitterness of coffee balances the sweetness of the pudding perfectly for an after-dinner treat.

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