Coconut Rice Pudding Recipe

Introduction

Coconut Rice Pudding is a creamy and comforting dessert that combines tender rice with rich coconut flavors. This easy-to-make dish can be enjoyed warm or chilled, making it perfect for any season.

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 for garnish (optional)

Instructions

1. Step 1: In a large pot over medium-high heat, combine the rice, whole milk, and coconut milk. Bring the mixture to a boil.
2. Step 2: Once boiling, reduce the heat to low, cover the pot with a lid, and cook for 14 to 16 minutes, stirring occasionally, until the rice is tender.
3. Step 3: Stir in the sweetened condensed milk, heavy cream, cinnamon, and golden raisins if using. Continue cooking over low heat, stirring frequently, until the pudding thickens and becomes creamy, about 12 minutes.
4. Step 4: Remove the pot from heat and fold in the shredded coconut. Let the pudding cool slightly before serving warm, or chill it completely for a cold dessert.
5. Step 5: Garnish with toasted shredded coconut if desired, and enjoy your creamy coconut rice pudding!

Tips & Variations

• For extra richness, substitute half of the whole milk with additional coconut milk.
• If you prefer a smoother texture, use medium-grain rice.
• Add a splash of vanilla extract for enhanced flavor.
• Try topping with fresh fruit like mango or pineapple for a tropical twist.

Storage

Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, stirring occasionally and adding a splash of milk if needed to loosen the pudding. It’s also delicious served chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Short-grain or medium-grain rice works best because they release more starch, creating a creamy pudding. Long-grain rice will not produce the same texture.

Is this recipe dairy-free?

This recipe contains dairy from whole milk, sweetened condensed milk, and heavy cream. For a dairy-free version, try using coconut cream or a plant-based alternative in place of the dairy ingredients.

Coconut Rice Pudding Recipe

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5 from 62 reviews

A rich and creamy Coconut Rice Pudding made with a blend of short-grain rice, whole milk, coconut milk, sweetened condensed milk, and cinnamon. This comforting dessert can be served warm or chilled, garnished with toasted coconut for an extra layer of flavor and texture.

• Author: Clara
• Prep Time: 5 minutes
• Cook Time: 28 minutes
• Total Time: 33 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

Rice and Milk Mixture

• 1 cup short-grain white rice, or medium-grain
• 1 ½ cups whole milk
• 1 (13.25 oz) can coconut milk

Sweeteners and Flavors

• 1 cup sweetened condensed milk
• ⅓ cup heavy cream
• 1 teaspoon cinnamon
• ⅓ cup golden raisins (optional)

Coconut Garnishes

• ½ cup sweetened shredded coconut (optional)
• Toasted shredded coconut (optional garnish)

Instructions

1. Bring Rice and Milk to Boil: In a large pot over medium-high heat, combine the rice, whole milk, and coconut milk. Bring the mixture to a steady boil, ensuring the milk doesn’t scorch on the bottom.
2. Simmer the Rice: Once boiling, reduce the heat to low and cover the pot with a lid. Cook the rice gently for 14 to 16 minutes, stirring occasionally to prevent sticking and ensure even cooking, until the rice grains are tender and fully cooked.
3. Add Sweeteners and Spices: Stir in the sweetened condensed milk, heavy cream, cinnamon, and golden raisins if using. Continue cooking on low heat, stirring frequently, until the pudding thickens and becomes creamy, which should take approximately 12 minutes.
4. Finish with Coconut: Remove the pot from the heat and fold in the shredded coconut, adding a chewy texture and enhanced coconut flavor. Allow the pudding to cool slightly if serving warm, or let it cool completely and refrigerate to serve chilled.
5. Garnish and Serve: Before serving, sprinkle toasted shredded coconut on top for a toasted aroma and a crispy finish. Enjoy your delicious coconut rice pudding warm or cold.

Notes

• Use short-grain or medium-grain rice for best texture; avoid long-grain rice as it is less creamy.
• Stir occasionally to prevent the pudding from sticking and burning on the pot’s bottom.
• Golden raisins add a nice sweetness and texture but can be omitted for a simpler version.
• For a richer pudding, heavy cream is essential; you may substitute with coconut cream for a dairy-free version.
• To toast shredded coconut, simply dry-toast it in a skillet over medium heat until golden and fragrant.
• The pudding can be served warm right after cooking or chilled for a refreshing cold dessert.

Keywords: coconut rice pudding, creamy rice pudding, coconut milk dessert, sweet rice pudding, Caribbean dessert