Creamy and luscious, this Coconut Rice Pudding combines the rich flavor of coconut milk with the natural sweetness of maple syrup or honey for a tropical twist on the classic dessert. Whether served warm or chilled, it’s a comforting treat perfect for any occasion.
Why You’ll Love This Recipe
The tropical flavor of coconut milk transforms traditional rice pudding into something unique.
It’s naturally sweetened with maple syrup or honey, making it a healthier choice.
Easy to customize with your favorite milk alternatives and toppings.
Ready in just 40 minutes with simple pantry staples.
A versatile dessert that can be served warm or chilled, depending on your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup uncooked jasmine rice
2 cups water
1 can (13.5 oz) coconut milk
1/2 cup unsweetened almond milk (or any milk of choice)
1/3 cup maple syrup or honey (adjust to taste)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup shredded unsweetened coconut (optional, for garnish)
Fresh fruits like mango or berries (optional, for serving)
Directions
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rice and water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the water is absorbed.
Stir in the coconut milk, almond milk, maple syrup, vanilla extract, and salt. Increase the heat to medium and bring the mixture to a gentle simmer.
Cook, stirring frequently, for about 20-25 minutes, or until the pudding thickens and the rice is creamy.
Remove the pan from the heat and let it cool slightly. The pudding will thicken more as it cools.
Serve warm or chilled, topped with shredded coconut or fresh fruits if you’d like.
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Variations
Milk Alternatives: Use oat milk, soy milk, or regular dairy milk instead of almond milk.
Sweetener Swaps: Substitute maple syrup or honey with agave syrup, brown sugar, or coconut sugar for a different flavor profile.
Toppings: Add toasted nuts, a drizzle of caramel, or even a sprinkle of cinnamon for extra flavor.
Texture: Use short-grain rice or arborio rice for an even creamier consistency.
Spices: Add a pinch of cinnamon or cardamom to give the pudding a warm, aromatic touch.
Storage/Reheating
Storage: Store the rice pudding in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore its creamy texture.
Freezing: Avoid freezing as the texture can become grainy upon thawing.
Related Recipes:
FAQs
Can I use brown rice instead of jasmine rice?
Yes, but the cooking time will be longer, and the texture may be slightly less creamy.
Is this recipe vegan?
It can be made vegan by using maple syrup instead of honey and ensuring all milk alternatives are plant-based.
How do I prevent the pudding from sticking to the pan?
Stir frequently while cooking to prevent sticking and ensure a smooth, creamy texture.
Can I make this in advance?
Absolutely! Coconut rice pudding can be made a day ahead and stored in the refrigerator. Serve chilled or reheat before serving.
Can I skip the shredded coconut and fresh fruit toppings?
Yes, the pudding is delicious on its own, but the toppings add a nice texture and flavor contrast.
Conclusion
Coconut Rice Pudding is a delightful dessert that’s easy to prepare and endlessly versatile. Its creamy texture and tropical flavor make it perfect for both casual meals and special occasions. Try it warm on a chilly day or chilled as a refreshing summer treat—you’ll love every bite.
📖 Recipe:
Print
Coconut Rice Pudding
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy Coconut Rice Pudding, naturally sweetened with maple syrup or honey, is a luscious dessert with the tropical twist of coconut milk. Perfect for serving warm or chilled, it’s a versatile, comforting treat for any occasion.
Ingredients
1 cup uncooked jasmine rice
2 cups water
1 can (13.5 oz) coconut milk
1/2 cup unsweetened almond milk (or milk of choice)
1/3 cup maple syrup or honey (adjust to taste)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup shredded unsweetened coconut (optional, for garnish)
Fresh fruits like mango or berries (optional, for serving)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 10–15 minutes until water is absorbed.
- Add coconut milk, almond milk, maple syrup, vanilla extract, and salt. Stir to combine.
- Bring the mixture to a gentle simmer over medium heat. Cook, stirring frequently, for 20–25 minutes until thick and creamy.
- Remove from heat and let cool slightly—it will thicken further as it cools.
- Serve warm or chilled. Garnish with shredded coconut or fresh fruits if desired.
Notes
Adjust sweetness to taste by adding more or less maple syrup or honey.
For a creamier texture, use short-grain rice or arborio rice.
Add a pinch of cinnamon or cardamom for extra warmth and flavor.
Avoid freezing as it can alter the texture of the pudding.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 4 servings
- Calories: 210 kcal
