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. If you enjoy this, you should also try my Chocolate Chia Seed Pudding and Chia Seed Pudding.

Jump to:

• Key ingredients
• Variations
• How to make coconut rice pudding?
• Tips and Techniques
• Recipe FAQs
• Storage
• More coconut desserts
• Recipe

Key ingredients

• White rice- This should be uncooked.
• Milk- I like to use whole milk for the creamiest texture.
• Coconut milk- Be sure it is unsweetened.
• Condensed milk- Not to be confused with evaporated milk.
• Heavy cream- Don't try to skimp on the fat here.
• Vanilla extract- Brings in a delicious warm aroma.
• Orange zest- Adds a slight orange flavor.
• Shredded Coconut- You will want to use the sweetened kind and be sure to use extra for garnish.

Variations

• 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.
• Use other zests- Such as lemon or lime.

How to make coconut rice pudding?

1. Cook rice- Add rice, whole milk, and coconut milk in a large pot. Mix and bring to a boil.
2. Let it simmer- Do this on low heat until the rice is very soft.
3. Add more ingredients- Mix in condensed milk, heavy cream, vanilla extract and orange zest
4. Continue cooking- Until mixture is thickened.
5. Add coconut- Remove from heat and mix in shredded coconut.
6. Enjoy- Chill in the fridge if you like it cold and prior to serving, then garnish with toasted coconut.

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.
• Stir often- Because this prevents the milk and rice from sticking to the bottom of the pot and burning.
• 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.
• 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.

Recipe FAQs

Storage

• Room temperature- This can be out for 2-3 hours before placing in the fridge.
• 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.
• Make ahead- This can easily be made 3 days in advance and kept in the fridge until ready to serve.

More coconut desserts

• Easy Coconut Macaroons (With Condensed Milk)
• Chewy Coconut Cookies
• Coconut Sugar Cookies
• Chocolate Coconut Bars (Macaroon Bars)
• Easy Christmas Cranberry Cake (With Cake Mix)

Recipe