This extra creamy recipe for coconut rice pudding has the rich, comforting, and old fashioned taste of a classic dessert, but with an elevated twist. A combination of coconut milk and cooked jasmine rice gives a fragrant, sweetness in a thick, creamy pudding. This easy dessert is ready in only 20 minutes, and great use for leftover rice, and includes a decadent topping of cinnamon whipped cream and toasted coconut.
Coconut Rice Pudding
If you are looking for easy gluten-free dessert ideas or fancy a quick sweet fix, creamy rice pudding made with coconut milk hits the mark! No one can resist a bowl full of warm, creamy, spiced goodness with the added twist of coconut flavor and nutty, fragrant jasmine rice.
Rich coconut milk pairs nicely with Thai-inspired flavors of leftover jasmine rice and toasted coconut, but the recipe is adaptable for using any type of rice, such as basmati, arborio rice, long-grain or short-grain rice. If you do not have cooked rice on hand, I have also quickly made a batch of instant, converted rice.
Using canned coconut contains enough fat to the give the dessert an ultra velvety, thick consistency. This homemade coconut rice pudding recipe also uses an egg to boost creaminess and give an old fashioned custard taste.
If desired, whip up a batch of the cinnamon whipped cream and toast shredded sweetened coconut while the pudding cools slightly. Serve slightly warm with a dollop of decadent cream on top and crunchy, golden coconut flakes.
Ingredient Notes
Similar to 2-minute oatmeal mug cake, I like to make rice pudding when I want a satisfying, sweet treat. However, when coupled with the toasted coconut and cinnamon whipped cream, this pudding also makes an impressive dessert for company!
- Rice – You will need 2 cups cooked jasmine rice for coconut rice pudding, or swap out any leftover cooked rice. If preparing the rice specifically for this recipe, a general rule of thumb is 1 cup uncooked rice yields 3 cups cooked. Therefore you will need to prepare ⅔ cup uncooked rice and 1 cup water.
- Coconut Milk – Use full-fat canned coconut milk for best results. To lighten the dessert, you may also use lite coconut milk. Some additional milk is required to make the custard. You may use any milk available, additional coconut milk, or dairy-free milk.
- Egg – This helps elevate and thicken the texture, plus adds a rich custard taste. You may omit for egg-free rice pudding, but the consistency will be slightly thinner.
- Butter – A pad of butter is used as a flavor enhancer.
- Coconut – Toast sweetened coconut to sprinkle on top for serving.
How to Make Rice Pudding with coconut milk
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Add the cooked, leftover rice, coconut milk, sugar, and salt to a large saucepan. Stir and bring to a boil over medium heat. Lower to medium-low heat and gently simmer for 5 minutes. The mixture should be thick and creamy.
- In a small bowl whisk together the egg with additional milk. Stir into the rice mixture. Cook, stirring constantly, for 2 minutes.
- Remove from the heat and stir in the butter, coconut extract, vanilla extract, cinnamon, and nutmeg. Cool slightly before serving with the optional cinnamon whipped cream and toasted coconut.
Dairy-free modification
Coconut milk is naturally vegan, so this recipe can easily be adapted for a dairy-free or vegan diet.
For dairy-free coconut rice pudding simmer the rice with the coconut milk for 5 minutes longer to achieve a thicker, creamier mixture. Omit the additional milk, egg, and substitute non-dairy butter. Stir in extracts, cinnamon, and nutmeg and you have an equally delicious dessert!
Instead of serving with the whipped cream, use a coconut whipped cream, such as So Delicious coconut whipped topping or a non-dairy whipped cream.
Making Rice Pudding with Leftover Cooked Rice
Make rice pudding recipe with any leftover rice. Simply substitute two cups cold or warm rice in the recipe.
Alternatively, use rice made with a rice cooker. Cook until rice is tender and use warm or cold in the recipe.
Serving suggestions and reheating
Topping the rice pudding with homemade cinnamon whipped cream and toasted coconut makes an extraordinary dessert become simply unreal. Luckily, both components come together just as quickly as this easy rice pudding recipe.
Other toppings include fresh mango, raisins, sliced bananas, chocolate chips, peaches, or chopped nuts. For added flavor sprinkled on top, try orange zest, maple syrup, or a sprinkle of cinnamon.
Serve rice pudding warm or cold. However, chilling rice pudding makes it thicker. Stir in additional milk to make it creamy again for serving.
Leftover rice pudding may be reheated. Rewarming the pudding will make it as smooth and creamy as when it was first made. Adding additional milk or coconut milk may be necessary for a desired consistency.
Best Tips / Tricks
- Be sure to use canned coconut milk (found in international food aisle), not refrigerated coconut milk.
- Rice pudding will thicken when it is refrigerated. Bring it back to the original texture by reheating in the microwave or simply stirring in additional milk.
- Substitute any preferred rice in the recipe. Two cups of jasmine, white, basmati, or brown rice may be used.
- Instead of white sugar substitute brown sugar to bring a caramel taste.
- If you don’t want to use heavy cream to make whipped topping, substitute store bought whipped cream, coconut whipped cream, and top with cinnamon and / or toasted coconut.
SAVE THIS COCONUT RICE PUDDING TO YOUR PINTEREST BOARD!
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Extra Creamy Rice Pudding with Coconut Milk
Ingredients
- 2 cup cups cooked Jasmine rice
- 13.5 ounce canned full-fat coconut milk
- ⅓ cup sugar
- ¼ teaspoon salt
- ¾ cup milk or additional coconut milk
- 1 large egg
- 1 tablespoon butter
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (optional) sweetened shredded coconut for serving
Cinnamon Whipped Cream (Optional)
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Instructions
- Add cooked rice, coconut milk, sugar, and salt to a medium saucepan. Stir and bring to a boil over medium heat. Lower heat and gently simmer for 5 minutes, stirring occasionally. The mixture should be thick and creamy.2 cup cups cooked Jasmine rice,13.5 ounce canned full-fat coconut milk,⅓ cup sugar,¼ teaspoon salt
- In a small bowl whisk together the egg with additional milk. Stir into the rice mixture. Cook, stirring constantly, for 2 minutes. It doesn't have to come to a simmer again, the heat of the pudding just needs to cook the egg.¾ cup milk or additional coconut milk,1 large egg
- Remove from the heat and stir in the butter, coconut extract, vanilla extract, cinnamon, and nutmeg. Cool slightly before serving with the optional cinnamon whipped cream and toasted coconut. Each serving is about ⅔ cup.1 tablespoon butter,1 teaspoon coconut extract,½ teaspoon vanilla extract,½ teaspoon cinnamon,¼ teaspoon ground nutmeg
Cinnamon Whipped Cream
- Place the heavy cream in a chilled bowl. Beat on high with electric mixture until cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in cinnamon and vanilla extract. Cover and refrigerate until ready to serve.1 cup heavy cream,¼ cup powdered sugar,½ teaspoon cinnamon,½ teaspoon vanilla extract
Toasted Coconut:
- Preheat oven to 350ºF. Spread coconut out on a small baking sheet and bake for 10-12 minutes, stirring occasionally, until lightly browned.½ cup (optional) sweetened shredded coconut
Recipe Notes
- Be sure to use canned coconut milk (found in international food aisle), not refrigerated coconut milk.
- Top rice pudding with toasted coconut, whipped cream, fresh mango, peaches, or chopped nuts
- Rice pudding will thicken when it is refrigerated and the rice will become a harder texture. Bring it back to the original texture by reheating in microwave or simply stirring in additional milk and letting it come to room temp.
Nutrition
This is a sponsored post written by me on behalf of Minute® Instant Jasmine Rice.
Carolyn Richardson says
YUM! This was perfect. Not overly sweet and just right. Quick too!
Melissa Erdelac says
Love to hear this, Carolyn! Thanks for taking the time to let me know!
Best,
Melissa