Coconut rice pudding has all of the creamy coziness we love about rice pudding but with tropical undertones. It is a perfect easy to make and dairy-free dessert.
There is something so comforting about sitting down with a bowl of creamy rice pudding. This stovetop recipe starts with long grain white rice and coconut milk and turns them into a treat that is hard to resist.
While my evaporated milk rice pudding and condensed milk rice pudding recipes are both popular, it is always fun to switch things up a bit. I have been on a bit of a run lately with coconut recipes.
It started with coconut ice cream and there is a coconut chicken recipe coming. So it seemed like rice pudding was an obvious choice to make next.
This recipe is perfect for coconut lovers. It is also wonderful if dairy doesn’t get along with your tummy.
If you are on the coconut lover end of the spectrum, add the shredded coconut. You can even add some coconut extract to really boost the tropical flavors.
If you are on the dairy avoiding end of the spectrum, you can leave out the extra coconut if you just want a creamy dessert. Add a little bit of cinnamon and nutmeg to give it more of an old fashioned rice pudding flavor.
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Storage
Any leftover rice pudding can be stored in the refrigerator for up to four days. If you want to enjoy the leftovers warm just add a splash of water and heat it in the microwave until it is heated through.
Why You’ll Love This Recipe
This rice pudding recipe uses simple ingredients that are shelf stable. You can always keep the ingredients on hand for when you want a simple dessert.
You don’t need to buy special rice. Regular long grain rice will do. Jasmine rice and basmati rice work as well. Just use what you have.
If you only have arborio rice or another short-grain rice, that will do as well. I just prefer long grain rice and it tends to be stocked in most kitchens.
This method starts with raw rice, so you don’t have to have leftovers or make it ahead. However, it also cooks relatively quickly.
Now what are you waiting for? It is time to make some coconut rice pudding!
Coconut Rice Pudding
Ingredients
- 2 13.5 oz cans coconut milk
- 1 cup water
- ⅓ cup granulated sugar
- 1 cup long grain white rice
- ½ cup toasted shredded coconut optional
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan, stir together the 2 13.5 oz cans coconut milk, 1 cup water, ⅓ cup granulated sugar, and 1 cup long grain white rice. Add the ½ cup toasted shredded coconut if using.
- Bring to a boil over medium heat. Continue to cook, stirring gently, until the rice is softened and the mixture is thickened to a gravy-like consistency.
- Remove from the heat and stir in the 1 teaspoon vanilla extract.
- Serve warm or chill if desired.
Notes
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