This creamy Coconut Rice Pudding is made with rich coconut milk, tender rice, and just the right amount of sweetness. It’s a cozy, comforting dessert that’s perfect served warm or chilled.
There’s something that’s just so comforting about a bowl of homemade rice pudding — especially when it’s infused with the richness of coconut milk. This easy coconut rice pudding recipe has rich and creamy rice pudding that’s made with coconut milk and a few additional pantry staples.
I adapted this recipe from my popular rice pudding recipe. Whether you serve it warm or chilled, it’s a versatile dessert that feels both nostalgic and fresh. Plus, it’s a great make ahead dessert option.
Ingredient notes and substitutions
- Milk: Use whole milk for richer, creamier rice pudding.
- Coconut milk: I use full-fat coconut milk for creamier rice pudding.
- Sugar: Feel free to adjust the amount of sugar according to your tastes.
- Vanilla: You can use all vanilla extract or part vanilla extract, part coconut extract for more coconut flavor.
How to make coconut rice pudding
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Combine the milk, coconut milk, granulated sugar, and salt in a medium saucepan. Bring the mixture to a boil. Keep an eye on it so it doesn’t boil over.
Step 2: Stir in the rice and allow it to simmer over medium-low heat until the rice is tender, about 30 minutes.
Step 3: In a small mixing bowl, whisk the egg.
Step 4: While constantly whisking, add about ½ a cup of the warm rice mixture to the egg to temper the egg. Pour the egg mixture into the pot.
Step 5: Whisk until the rice mixture comes to a boil and thickens, about 1-2 minutes.
Step 6: Remove from the heat and stir in the vanilla.
Step 7: Let the pudding cool to room temperature. Serve warm or transfer to an air-tight container and place it into the fridge until ready to serve.
Recipe Tips!
- Tempering the egg: It’s important to temper the egg with the warm pudding so that you don’t end up with scrambled eggs in the pudding.
- Serving suggestions: I like to serve the pudding with either toasted sweetened coconut or toasted coconut chips on top because the coconut on top adds a nice bit of texture to the pudding. You could also serve it with a dollop of whipped cream.
Coconut Rice Pudding
Ingredients
- 4 cups milk
- 13 ounce can unsweetened coconut milk
- 3/4 cup granulated sugar
- Pinch salt
- 3/4 cup uncooked basmati rice
- 1 large egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Combine the milk, coconut milk, granulated sugar, and salt in a medium saucepan.4 cups milk, 13 ounce can unsweetened coconut milk, 3/4 cup granulated sugar, Pinch salt
- Bring the mixture to a boil. Keep an eye on it so it doesn’t boil over.
- Stir in the rice and allow it to simmer over medium-low heat until the rice is tender, about 30 minutes.3/4 cup uncooked basmati rice
- In a small mixing bowl, whisk the egg and egg yolk.1 large egg, 1 egg yolk
- While constantly whisking, add about ½ a cup of the warm rice mixture to the egg to temper the egg.
- Pour the egg mixture into the pot.
- Whisk until the rice mixture comes to a boil and thickens, about 1-2 minutes.
- Remove from the heat and stir in the vanilla.1/2 teaspoon vanilla extract
- Let the pudding cool to room temperature.
- Serve warm or transfer to an air-tight container and place it into the fridge until ready to serve.
Notes
- Milk: Use whole milk for richer, creamier rice pudding.
- Coconut milk: I use full-fat coconut milk for creamier rice pudding.
- Sugar: Feel free to adjust the amount of sugar according to your tastes.
- Vanilla: You can use all vanilla extract or part vanilla extract, part coconut extract for more coconut flavor.
- Nutrition values are estimates.
Nutrition
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Storage
Store any leftover coconut rice pudding in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
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