Creamy Dairy-Free Coconut Rice Pudding
This coconut rice pudding is creamy, lightly sweet, and made completely dairy-free with full-fat coconut milk. It’s the kind of dessert that feels fancy but comes together in one pot on the stovetop.
The rice cooks slow in the coconut milk, releasing its starch and turning the whole thing into a rich, velvety pudding that tastes like coconut cream and vanilla. Top it with toasted coconut or fresh mango for a quick, cosy dessert any night.
Why This Coconut Rice Pudding Works
Coconut milk does all the heavy lifting here. It’s naturally thick and rich, so you don’t need eggs, cream, or butter. The result is a pudding that tastes deeply of coconut without being cloying.
I keep coming back to this one because it strikes that balance: just enough sugar to sweeten, a pinch of salt to round things out, and real vanilla for warmth. It’s simple enough for a weeknight but special enough for company.
Ingredients
- 1 cup arborio rice: short-grain rice gives the creamiest texture. Sushi rice works too.
- 1 (13.5-ounce) can full-fat coconut milk: the full-fat kind is key. Light coconut milk makes a watery pudding.
- 1 cup water: for cooking the rice initially.
- 1/3 cup granulated sugar: or more to taste. Coconut sugar works for a deeper flavor.
- 1/2 teaspoon vanilla extract: the real stuff, if you have it.
- Pinch of salt: just enough to wake up the sweetness.
- Toasted coconut flakes: for topping (optional).
Variations / Substitutions
- Rice: Arborio gives the best creamy texture. Jasmine rice works in a pinch but the pudding won’t be quite as thick.
- Sweetener: Swap granulated sugar for coconut sugar or maple syrup. Start with 1/4 cup and taste.
- Dairy: This recipe is dairy-free as written. If you don’t need it to be dairy-free, you can replace up to half the coconut milk with whole milk for a lighter pudding.
- Spice: A pinch of cardamom or cinnamon stirred in with the vanilla adds warmth.
If you love coconut desserts, try our Coconut Sticky Rice with Mango.
How to Make Coconut Rice Pudding
Step 1: Simmer the Rice
In a medium saucepan, combine the 1 cup arborio rice, 1 cup water, 1 cup of the coconut milk (reserve the rest for later), and the pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, until the rice has absorbed most of the liquid and is just tender.
You want the rice to be soft but still have a little bite. Give it a stir halfway through to keep it from sticking.
Step 2: Add the Coconut Milk
Stir in the remaining coconut milk, about 3/4 cup. Bring back to a gentle simmer and cook uncovered for 10 to 12 minutes, stirring often, until the pudding thickens and the rice is very creamy.
The mixture will look loose at first but it will tighten up as it cools. If it gets too thick while cooking, add a splash of water or extra coconut milk.
Step 3: Sweeten the Pudding
Stir in the 1/3 cup sugar and 1/2 teaspoon vanilla extract. Continue to cook for 2 to 3 minutes, stirring, until the sugar dissolves and the pudding tastes sweet and balanced.
Taste it now and adjust if needed. A little more salt or a drop more vanilla can make a big difference.
Step 4: Spoon into Bowls and Top
Spoon the warm pudding into serving bowls and scatter toasted coconut flakes over the top. If you have fresh mango, add a few slices on the side.
Serve it warm, at room temperature, or even chilled. The coconut on top adds a nice crackle against the soft pudding.
Tips for the Creamiest Pudding
- Don’t rinse the rice. The extra starch is what gives the pudding its body.
- Use full-fat coconut milk from a can, not the refrigerated carton kind. The rich fat content is what makes it creamy without dairy.
- Stir often during the final simmer to prevent sticking, but don’t over-stir or the rice can break down into mush.
- The pudding thickens as it cools. If you want a looser pudding, add a splash of coconut milk or water when reheating.
Need more? This recipe doubles easily. Here’s how to scale it:
| Servings | Rice | Coconut Milk | Water | Sugar |
|---|---|---|---|---|
| 4 | 1 cup | 1 (13.5-oz) can | 1 cup | 1/3 cup |
| 6 | 1 1/2 cups | 1 1/2 (13.5-oz) cans (20 oz) | 1 1/2 cups | 1/2 cup |
| 8 | 2 cups | 2 (13.5-oz) cans | 2 cups | 2/3 cup |
Storing Leftover Coconut Rice Pudding
- Refrigerate: Store in an airtight container in the fridge for up to 4 days. The pudding will thicken as it chills.
- Reheating: To reheat, add a splash of coconut milk or water and warm gently on the stovetop or in the microwave, stirring until creamy.
- Serve Cold: You can eat it cold straight from the fridge, but it will be quite firm. Stir in a little coconut milk to loosen it up if you like.
Frequently Asked Questions
Can I use brown rice?
Yes, but brown rice takes longer to cook and won’t be as creamy. Add an extra 1/2 cup water and simmer for about 40 minutes before adding the remaining coconut milk.
Why did my pudding turn out gluey?
Gluey pudding usually means the rice was overcooked or stirred too aggressively. Simmer gently and stir only as needed to prevent the rice from breaking down.
Can I freeze coconut rice pudding?
Freezing is not recommended. The texture becomes grainy and watery when thawed.
Can I use light coconut milk?
I don’t recommend it. Light coconut milk has too much water and not enough fat, so the pudding will be thin and less creamy. If it’s all you have, try simmering it first to reduce and concentrate the richness.
Coconut Rice Pudding Recipe
Ingredients
Method
- Combine rice, water, 1 cup of the coconut milk, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
- Stir in remaining coconut milk and simmer uncovered for 10 to 12 minutes, stirring often, until thick and creamy.
- Stir in sugar and vanilla, cook 2 to 3 minutes more. Taste and adjust sweetness.
- Spoon into bowls, top with toasted coconut flakes, and serve warm or chilled.
