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Thick and velvety coconut rice pudding in a white bowl with a silver spoon. (Coconut Rice Pudding Recipe)

Coconut Rice Pudding Recipe: The Ultimate Velvety Tropical Comfort

A rich and velvety Coconut Rice Pudding Recipe featuring thick coconut milk, tender white rice, and a crunch of toasted golden coconut flakes. Perfect for a quick, tropical-inspired dessert that is glossy and indulgent.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Breakfast, Desserts
Cuisine: American, Tropical
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (350g) Cooked white rice Jasmine or short-grain preferred
  • 1 can (400ml) Full-fat coconut milk Thick canned version
  • 1/2 cup (100g) Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup (45g) Toasted coconut flakes Golden-brown
  • 1/2 tsp Ground cinnamon For dusting

Equipment

  • 1 Heavy-bottomed Saucepan
  • 1 Skillet For toasting coconut

Method
 

Toasting and Prep
  1. Place coconut flakes in a dry skillet over medium-low heat. Stir constantly for 3-5 minutes until golden-brown and fragrant. Set aside.
Cooking the Pudding
  1. In a saucepan, combine coconut milk, sugar, and salt. Simmer over medium heat until bubbles form at the edges.
  2. Stir in cooked white rice. Reduce heat to low and cook for 10-12 minutes, stirring often, until the mixture is thick and glossy.
  3. Remove from heat and stir in vanilla extract.
Serving
  1. Serve warm in bowls topped with toasted coconut and a dusting of cinnamon.

Notes

Use canned full-fat coconut milk for the best texture.
If using leftovers, add a splash of milk when reheating to restore creaminess.