Coconut Rice Pudding
Coconut Rice Pudding is a creamy, dairy-free dessert made with jasmine rice, full-fat coconut milk, and toasted coconut. It's a simple stovetop recipe that tastes even better after chilling.
Equipment
- Medium saucepan
- Fine-mesh strainer
- Silicone spatula
- Dry skillet
Ingredients
- 1 cup jasmine rice, rinsed until water runs clear 185g
- 2 cups water 480ml
- 2 cans full-fat coconut milk 800ml total
- 1/2 cup granulated sugar 100g
- 1/2 tsp sea salt 3g
- 1 tsp vanilla extract 5ml
- 1/2 cup shredded unsweetened coconut, toasted until golden-brown 45g
- 4 small sprigs fresh mint for garnish
Instructions
- Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes until partially cooked.
- Add both cans of coconut milk, sugar, and salt to the pot. Stir well and bring to a gentle simmer over medium heat.
- Reduce heat to low and cook uncovered for 20-25 minutes, stirring frequently with a silicone spatula, until the pudding thickens and the rice is tender.
- Remove from heat. Stir in vanilla extract and all but 2 tablespoons of the toasted coconut. Let cool for 5 minutes.
- Spoon into serving bowls. Serve warm or refrigerate for at least 2 hours for a chilled dessert. Garnish with reserved toasted coconut and fresh mint sprigs before serving.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days. The pudding will thicken as it chills.
Reheating: 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.
Best Tips: Use full-fat coconut milk for the creamiest texture. Stir frequently while simmering to prevent scorching. Toast the coconut carefully—it browns quickly.
Variations: Fold in diced mango for a tropical twist, add a cinnamon stick while simmering for warmth, or swap sugar with maple syrup for a different sweetness.