Coconut Rice Pudding {Super Creamy!}
Quick and easy coconut rice pudding recipe, homemade with simple ingredients in just 30 minutes. Tropical, rich, creamy, loaded with 4 types of milk- whole milk, coconut milk, condensed milk and heavy cream.
This is one classic and old fashioned dessert that is just as delicious as my Easy Rice Pudding and Vegan Chocolate Pudding. With the sweetness of the coconut and the richness of various milks, this dessert will make everyone’s taste buds tingle.
How to make coconut rice pudding?
- Cook rice– Add rice, whole milk, and coconut milk in a large pot. Mix and bring to a boil.
- Let it simmer– Do this on low heat until the rice is very soft.
- Add more ingredients– Mix in condensed milk, heavy cream, vanilla extract and orange zest
- Continue cooking– Until mixture is thickened.
- Add coconut– Remove from heat and mix in shredded coconut.
- Enjoy! Chill in the fridge, if you like it cold and prior to serving, garnish with toasted coconut.
Variations for coconut milk rice pudding
Pudding with leftover rice– This will save a lot of time. Add 1 cup of cooked rice and other ingredients and cook until mixture is thickened.
Add fruits– Such as fresh mangoes, bananas, blueberries, raspberries, pineapples, strawberries. Mix them in at the end or use them as a garnish, before serving.
Try other sweeteners– Such as honey, maple syrup, brown sugar or agave syrup. Please note that this may alter the overall flavor.
Add chocolate– This balances the coconut flavor very well. Sprinkle some mini chocolate chips on top or you can even mix them into the pudding while cooking.
Add other garnishes– Such as cinnamon, nutmeg or cinnamon sugar.
Make it healthier– Try using brown rice or condensed coconut milk and other low fat milks to make it healthier. Please note that this will change the consistency, flavor and texture drastically.
Add nuts– Such as chopped almonds, pecans, walnuts pistachios to add a little crunch.
Mexican pudding– Add rum-soaked raisins and eggs. This is will make it similar to custard-like “arroz con leche.”
Indian pudding– Use basmati rice which is an aromatic and more slender grain of rice. Also, add ground cardamom and cinnamon, rose water and chopped pistachios. This is similar to “kheer.” Omit vanilla extract and orange zest.
Try other extracts- The classic choice is vanilla but you can try caramel, almond, anise, butterscotch, coconut e.t.c.
Storage
Refrigerate– Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Freeze- I don’t recommend freezing because the consistency of the pudding deteriorates as it thaws.
Tips and Techniques
How to thicken rice pudding? Keep cooking until excess liquid has evaporated and mixture is reduced and thickened. Chill in the fridge to thicken it even further.
How make pudding thinner? Mix in more milk.
Coconut milk vs. Coconut cream. For this recipe, you need to use coconut milk. Coconut milk has a liquid consistency like cow’s milk and is made by simmering one part shredded coconut and one part water. Coconut cream is much thicker and richer. It is made by simmering four parts shredded coconut and one part water.
Stir often- Because this prevents the milk and rice from sticking to the bottom of the pot and burning.
What kind of rice should I use? You can use jasmine rice, basmati, Arborio, white long-grained rice.
Use a non-stick pan– Because this prevents the rice from sticking and burning.
Do you serve pudding hot or cold? It can be served either way and is a personal preference. It is most often served cold because it tastes the best that way.
Why is my rice hard and crunchy? The rice has not cooked through to become become soft and tender.
Use full fat ingredients– Because this will result in the rich and creamiest results.
Chilling is important– Don’t skip this step. The pudding will look runny and it will thicken further as it chills in the fridge for a few hours.
Use clear extract– Because it prevents discoloration.
Make ahead instructions– This can easily be made 1 day in advance.
More Coconut Desserts
- Coconut Cranberry Cake
- Coconut Macaroons
- Chewy Coconut Cookies
- Coconut Sugar Cookies
- Strawberry Coconut Bars
Coconut Rice Pudding
Ingredients
- 1 cup White rice, Uncooked
- 1.5 cups Whole milk
- 1 can Coconut milk, 13.5 oz can, Unsweetened
- 3/4 cup Condensed milk
- 1/3 cup Heavy cream
- 2 tsp Vanilla extract
- 1 tsp Orange zest
- 1/2 cup Shredded coconut, Sweetened
- 1/4 cup Toasted shredded coconut, For garnish
Instructions
- In a large nonstick pot, add rice, whole milk, coconut milk and mix until combined and cook on high heat until mixture comes to a boil.
- Then, reduce heat to Low and let it simmer, covered with a lid, for about 12-15 minutes or until rice is very soft and tender. Be sure to stir everything together halfway through.
- Then, mix in condensed milk, heavy cream, vanilla extract, orange zest.
- Continue cooking (without lid) for 8-10 minutes or until pudding is thickened to your desired consistency.
- Remove from heat and mix in shredded coconut.
- Then, chill in fridge for 1-2 hours or overnight until it’s nice and cold. This will also make the pudding thicker.
- Optional: Prior to serving, mix in about 1/4-1/2 cup cold milk to make it slightly thinner and creamier, if you like.
- Prior to serving, garnish with toasted coconut. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
