Go Back
Rice pudding has long been celebrated as a comforting dessert that evokes feelings of nostalgia and warmth. This classic dish has transcended cultures, with variations found in cuisines across the globe—from the creamy rice pudding of Europe to the sweet, aromatic versions of Asia. Among these delightful interpretations, creamy coconut rice pudding stands out for its unique flavor profile, making it a favorite for those who appreciate the luscious and tropical essence of coconut.

Easy Rice Pudding

Discover the luxurious delight of creamy coconut rice pudding, a comforting dessert that blends flavors from around the globe. This recipe features Arborio rice for a perfect creamy texture and rich coconut milk for a tropical twist. Easy to prepare and customizable, it can be enjoyed warm or chilled, making it ideal for any occasion. With options for various flavors and toppings, this vegan-friendly dish is sure to impress your guests and satisfy your sweet cravings.
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

4 cups coconut milk (canned)

1 cup water

1/2 cup sugar (can adjust to taste)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch of salt

1/2 cup raisins or dried fruit (optional)

Shredded coconut for garnish (optional)

Fresh mango or berries for topping (optional)

Instructions
 

Rinse the Rice: Begin by rinsing the Arborio rice under cold water to remove excess starch. This helps to keep the pudding creamy.

    Combine Ingredients: In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, salt, and ground cinnamon. Stir well to combine.

      Cook the Rice: Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low, cover the pan, and simmer for about 25-30 minutes, or until the rice is tender and the pudding has thickened.

        Add Flavor: After the rice has cooked, remove the saucepan from heat. Stir in the vanilla extract and add the raisins or dried fruit if using. Let it sit covered for about 5 minutes to plump the fruit.

          Serve: Serve the rice pudding warm or chilled in bowls. Top with shredded coconut and fresh mango or berries, if desired.

            Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of coconut milk if it thickens too much.

              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings