Creamy coconut rice pudding has been my go-to comfort food for years, ever since my aunt first made it for me on a chilly evening. The aroma of warm coconut milk and cinnamon filled her kitchen, instantly making me feel cozy and loved. It’s a simple dessert, but the way the tender rice melds with the rich coconut milk creates such a satisfying texture. This easy coconut milk rice pudding recipe is a delightful twist on traditional homemade rice pudding, offering a subtle tropical sweetness that transports you with every spoonful. Let’s get cooking!
Why You’ll Love This Creamy Coconut Rice Pudding
- Incredible Taste: It’s a perfectly balanced sweet and creamy dessert with a delightful tropical hint.
- Quick & Easy Prep: With just 10 minutes of prep, this is an easy creamy coconut rice pudding you can whip up anytime.
- Budget-Friendly: Made with pantry staples, it’s an affordable way to create a special treat.
- Family Favorite: Kids and adults alike adore this comforting, sweet coconut rice pudding.
- Versatile Dessert: From warm cozy nights to chilled tropical vibes, it fits any occasion.
- Simple Coconut Rice Pudding: Its straightforward steps make it a go-to for even beginner cooks.
- Satisfyingly Rich: The full-fat coconut milk makes it wonderfully creamy without being heavy.
Ingredients for Creamy Coconut Rice Pudding
Gather these simple ingredients for the best homemade creamy coconut rice pudding. The quality of your coconut milk truly makes a difference here, so I always opt for full-fat for maximum richness. This recipe focuses on creating a wonderfully creamy texture with minimal fuss.
- 1 cup medium-grain white rice – rinsing it removes excess starch, preventing a gummy texture and ensuring a smoother pudding.
- 1 can (13.5 oz) full-fat coconut milk – this is the star ingredient for that luscious, creamy, and tropical flavor.
- 1 cup whole milk – it adds to the creaminess, but you can substitute with almond or oat milk for a lighter, dairy-free option if needed.
- 1/2 cup granulated sugar – adjust to your sweetness preference, but this amount creates a perfectly balanced sweet coconut rice pudding.
- 1/4 teaspoon salt – a little salt enhances all the other flavors and balances the sweetness beautifully.
- 1 teaspoon vanilla extract – adds a warm, comforting aroma and classic dessert flavor.
- 1/2 teaspoon ground cinnamon – for a hint of spice that complements the coconut.
- Optional Toppings: 1/4 cup toasted shredded coconut, 1/4 cup chopped nuts (like cashews or almonds), 1/2 cup fresh tropical fruits (mango, pineapple) – these add delightful texture and freshness.
How to Make Creamy Coconut Rice Pudding
Learning how to make creamy coconut rice pudding is a rewarding experience, especially when you get that perfect velvety texture. This simple stovetop method ensures a rich and comforting dessert every time. Let’s dive into how to cook coconut rice pudding!
- Step 1: Begin by rinsing your 1 cup medium-grain white rice really well under cold running water. Keep rinsing until the water runs clear – this step is crucial for removing excess starch and preventing a gummy pudding.
- Step 2: In a medium saucepan, combine the rinsed rice with 1 can (13.5 oz) full-fat coconut milk, 1 cup whole milk (or your chosen dairy-free alternative), 1/2 cup granulated sugar, and 1/4 teaspoon salt. Give it all a good stir to ensure everything is well incorporated.
- Step 3: Place the saucepan over medium heat. Stir frequently as the mixture heats up until it just begins to gently simmer. You’ll see small bubbles forming around the edges.
- Step 4: Once simmering, immediately reduce the heat to low. Let it cook gently, uncovered, for about 25-30 minutes. The key here is to stir every few minutes to prevent the rice from sticking to the bottom and to ensure even cooking. You’re looking for the rice to become tender and the pudding to thicken into a velvety consistency.
- Step 5: When the pudding has reached your desired thickness, remove the saucepan from the heat. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon until fully blended. The aroma will be incredible at this stage!
- Step 6: Cover the pot with a lid and let the rice pudding rest off the heat for about 5 minutes. This allows it to thicken just a bit more and for the flavors to meld beautifully.
- Step 7: Spoon the warm, creamy coconut rice pudding into individual bowls. Now comes the fun part – adding your favorite toppings like toasted shredded coconut, chopped nuts, or fresh tropical fruit for an extra burst of flavor and texture. Enjoy this delightful dessert!
Pro Tips for the Best Creamy Coconut Rice Pudding
Achieving that perfect, velvety texture for your creamy coconut rice pudding is easier than you think with these simple tricks. These tips will ensure your homemade dessert is restaurant-worthy every single time.
- Always use full-fat coconut milk. Light versions won’t give you that essential rich, creamy mouthfeel.
- Don’t rush the simmering process. Low and slow cooking is key to tender rice and a thick pudding.
- Stir frequently! This prevents sticking and burning, and helps develop that wonderfully smooth consistency.
- Rinsing the rice thoroughly is non-negotiable for a non-gummy pudding.
What’s the secret to perfect creamy coconut rice pudding?
The secret lies in using full-fat coconut milk and medium-grain rice, plus patient, gentle simmering. This combination creates the rich texture that makes this dessert so special and ensures your creamy coconut rice pudding isn’t watery or lumpy.
Can I make this creamy coconut rice pudding ahead of time?
Absolutely! You can prepare the base of this delicious dessert up to 3 days in advance. Store it in an airtight container in the refrigerator. It will thicken further as it chills, which is perfect for meal prep.
How do I avoid common mistakes with creamy coconut rice pudding?
Avoid using low-fat coconut milk, as it won’t be creamy enough. Also, resist the urge to cook on high heat – this can scorch the bottom and make the rice mushy instead of tender. Stirring consistently is vital to prevent sticking.
Best Ways to Serve Creamy Coconut Rice Pudding
This delightful dessert coconut rice pudding is incredibly versatile, perfect for any occasion. Whether you’re serving it warm on a cool evening or chilled on a sunny day, it’s always a hit. For a truly tropical dessert coconut rice pudding experience, I love topping it with fresh mango chunks and a sprinkle of toasted shredded coconut. Another favorite is serving it alongside a light, airy pound cake or a simple fruit salad for a balanced meal. Don’t underestimate its power as a comforting breakfast option too, especially with a drizzle of honey and some fresh berries!
Nutrition Facts for Creamy Coconut Rice Pudding
This homemade creamy coconut rice pudding is a delightful treat, and understanding its nutritional profile can help you enjoy it mindfully. Here’s a breakdown of the estimated values per serving to help you fit this lovely dessert into your diet.
- Serving Size: 1 bowl
- Calories: 250 kcal
- Fat: 10 g
- Saturated Fat: 7 g
- Protein: 4 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Sugar: 20 g
- Sodium: 170 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Creamy Coconut Rice Pudding
One of the best things about this homemade creamy coconut rice pudding is how well it stores, making it perfect for meal prep. Once cooked, let the pudding cool completely at room temperature before transferring it. I usually store mine in airtight containers in the refrigerator, where it stays wonderfully fresh for about 3 to 4 days. If you want to keep this delicious dessert even longer, it freezes beautifully! Wrap individual portions well in plastic wrap, then add a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
When you’re ready to reheat your creamy coconut rice pudding, there are a couple of easy methods. For a warm, comforting bowl, gently reheat it on the stovetop over low heat, stirring frequently to ensure it doesn’t stick or scorch. You might need to add a splash of milk or water if it’s too thick. Alternatively, you can reheat individual portions in the microwave for about 30-60 seconds, stirring halfway through. Or, simply enjoy it chilled straight from the refrigerator – both ways are absolutely delicious!
Frequently Asked Questions About Creamy Coconut Rice Pudding
What is creamy coconut rice pudding?
Creamy coconut rice pudding is a comforting dessert made by simmering rice with coconut milk, sugar, and sometimes other milks until it thickens into a velvety, pudding-like consistency. It’s known for its subtle sweetness, rich tropical flavor from the coconut milk, and lusciously smooth texture. It’s a popular dessert in many cultures, often enjoyed warm or chilled.
Can I make a vegan creamy coconut rice pudding?
Absolutely! This recipe is easily adaptable to be a fully vegan creamy coconut rice pudding. Simply swap the whole milk for a plant-based alternative like almond milk, oat milk, or soy milk. Ensure your sugar is vegan-friendly, and you’ll have a delicious dairy-free version that everyone can enjoy!
Why is my coconut rice pudding not creamy?
If your coconut rice pudding isn’t as creamy as you’d like, it’s usually due to a few common issues. Using low-fat coconut milk instead of full-fat is a frequent culprit, as it lacks the necessary fat content for richness. Not simmering gently and long enough can also result in a thinner pudding. Ensuring you stir frequently prevents the rice from sticking and helps create that smooth, velvety texture.
How long does creamy coconut rice pudding last in the fridge?
Homemade creamy coconut rice pudding typically lasts in the refrigerator for about 3 to 4 days. Make sure to store it in an airtight container to maintain its freshness and prevent it from absorbing other odors in the fridge. It tends to thicken up more as it cools, which is perfectly normal.
Variations of Creamy Coconut Rice Pudding You Can Try
Once you’ve mastered the basic creamy coconut rice pudding, you’ll love experimenting with different flavors and methods. For those seeking a dairy-free option, this recipe is easily adapted into a wonderful dairy-free creamy coconut rice pudding by simply using a plant-based milk like almond or oat milk instead of whole milk. You can also create an even more intensely sweet coconut rice pudding by adding a tablespoon of maple syrup or honey along with the sugar, or by upping the sugar slightly.
- Baked Coconut Rice Pudding: For a different texture, try baking this recipe. Pour the prepared mixture into a greased baking dish and bake at 350°F (175°C) for 45-60 minutes, or until set and golden.
- Chocolate Coconut Rice Pudding: Stir in 2-3 tablespoons of unsweetened cocoa powder along with the sugar for a decadent chocolate twist.
- Spiced Coconut Rice Pudding: Add a pinch of cardamom or nutmeg along with the cinnamon for extra warmth and complexity.
Divine Creamy Coconut Rice Pudding: 1 Pot Wonder
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a warm bowl of creamy coconut rice pudding, a comforting and versatile dessert that feels like home. This recipe offers a subtle sweetness and a hint of tropical coconut, perfect for a simple yet indulgent treat.
Ingredients
- 1 cup medium-grain white rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk (or almond/oat milk for a lighter option)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Optional Toppings: 1/4 cup toasted shredded coconut, 1/4 cup chopped nuts (cashews or almonds), 1/2 cup fresh tropical fruits (mango, pineapple)
Instructions
- Rinse medium-grain rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, stir together coconut milk, whole milk, rinsed rice, sugar, and salt.
- Heat over medium flame until the mixture reaches a gentle simmer, stirring frequently.
- Reduce heat to low and cook gently, stirring every few minutes for 25-30 minutes, until the rice is tender and the pudding is thick and velvety.
- Remove from heat and stir in vanilla extract and ground cinnamon.
- Cover the pot and let the rice pudding rest off the heat for 5 minutes.
- Spoon the creamy coconut rice pudding into bowls. Garnish with toasted coconut, fresh fruit, or chopped nuts as desired.
Notes
- This creamy coconut rice pudding can be served warm or chilled.
- For extra texture and flavor, sprinkle with toasted coconut flakes and cinnamon.
- Prepare the pudding base up to 3 days in advance and store in an airtight container in the refrigerator.
- Reheat gently on the stovetop over low heat, stirring occasionally, or enjoy chilled.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
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