This Coconut Rice Pudding is made entirely with canned coconut milk for an ultra-creamy, naturally dairy-free dessert with a rich coconut flavor in every bite. Unlike many coconut rice pudding recipes that only add a splash of coconut milk, this version uses coconut milk, shredded coconut, and coconut extract for maximum coconut flavor. Best part? It’s ready in 20 minutes.
If you love rice pudding, you'll also want to try my Colombian Rice Pudding and Arroz con Leche, two cozy versions made with classic Latin American flavors!
Quick Look: Coconut Rice Pudding
- 🕐 Ready in: 20 minutes.
- 👪 Serves: 4 people.
- 🥣 Main ingredients: Rice, water, canned coconut milk, shredded coconut, sugar.
- 😋 Taste: Coconutty, sweet, tropical.
- 📖 Dietary info: Dairy-free, gluten-free, vegan.
- ⭐️ Why you'll love it: It's a quick and easy dessert that's as creamy and comforting as classic rice pudding without needing any dairy at all. It has a bold coconut flavor and can be enjoyed warm or chilled!
SUMMARIZE AND SAVE THIS RECIPE ON
After sharing my Arroz Con Leche recipe, I received a few requests for a dairy-free or vegan version. While I don’t usually develop a lot of special diet recipes, I thought this was the perfect opportunity to share with you this coconut rice pudding because it’s naturally dairy-free and vegan rather than a modified version of a traditional recipe.
Made with full-fat canned coconut milk, this pudding turns out just as rich and creamy as traditional rice pudding. As the unwashed rice cooks, it releases starches that naturally thicken the coconut milk into a velvety, creamy pudding, while the coconut milk, shredded coconut, and coconut extract add richness and a bold coconut flavor that makes this dessert feel completely satisfying, even if you’re not into special diets!
If you love coconut, take a peek at my readers’ favorite Tom Cruise Coconut Bundt Cake, my Pan De Coco (Coconut Buns), and my Coconut Lemonade!
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Featured Comment
Excellent recipe. Easy and delicious! ⭐️⭐️⭐️⭐️⭐️ - Holly
Ingredients
- Canned coconut milk. This is the star ingredient. You want to use full-fat canned coconut milk for this recipe as the higher fat content is what creates a rich creamy texture that doesn’t need any dairy. Do not use carton coconut milk as the fat content isn’t high enough. For another creamy yet dairy-free dessert made with coconut milk, try my Caramel Pudding with Coconut Milk. Canned coconut milk is also one of my favorite ingredients for adding richness to savory dishes, like my viral Coconut Chicken.
- Rice. I use long grain white rice in this recipe because it reflects the Latin American (especially Caribbean) influence behind this recipe. Do not wash or soak the rice before cooking because the starch is what naturally releases into the coconut milk as the pudding cooks, creating that thick, creamy, and luscious texture.
- Shredded coconut. I like adding lots of unsweetened shredded coconut into this rice pudding because it adds lots of natural coconut flavor to it. If you only have coconut flakes on hand, you can add them to a food processor or blender and pulse until it’s finer in texture. If you have extra shredded coconut after making this recipe, save it for my Coconut Macaroons without Condensed Milk or my Mango Crepe Cake!
- Coconut extract. This adds an even bolder coconut flavor, I personally recommend it for that ultra coconutty touch but you can leave it out if you’re not into artificial extracts, keep in mind the coconut flavor will be a bit milder.
- Coconut flakes. I like these for topping! You can also use regular shredded coconut here, I just like the visuals and texture of coconut flakes. I toast these in the skillet (instructions below) to give them that delicious toasted coconut flavor and crispier bite!
Scroll to recipe card for quantities!
Substitutions and variations
If you have no shredded coconut, only flakes: If you only have coconut flakes on hand, you can turn them into shredded coconut by adding them to a blender or food processor and pulsing until they reach a texture similar to that of shredded coconut.
Sweetened shredded coconut: This recipe uses unsweetened shredded coconut so if you’re using sweetened shredded coconut, you might want to keep an eye on the sugar and add less (there’s a reader that has successfully used sweetened coconut and reduced the sugar amount, check out the comments!).
Different rice: Short-grain rice can be used but it significantly alters cooking time, liquids and cooking method so it would completely change the recipe into one that I haven’t personally tested.
Vanilla extract: Add in 1/2 teaspoon of vanilla extract into the pudding but keep in mind that it might make the pudding look not as white, if you don’t want it to change color, use pure vanilla extract which is colorless.
Cinnamon: Add 1 cinnamon stick or 1/2 teaspoon ground cinnamon to the rice while it’s cooking (step 1). If using the stick, remove and discard before adding the milk (step 2).
Different Sweetener: Brown sugar and grated panela also work in the same amount but will make the pudding a light sand color and provide a more caramel-like flavor. I haven’t tested other sweeteners.
Mango: To make coconut rice pudding with mango, simply add fresh chopped mango on top. I would use about 1 large mango or 2 smaller ones for this recipe. Or try my Mango Coulis for a pourable mango topping!
Lime: To make coconut lime rice pudding, add 1 teaspoon finely-grated organic lime zest to the rice while it’s cooking for a zesty lime flavor.
Raisins: Soak about 1/4 cup of raisins in boiling water for 60 seconds before adding them to your prepared rice pudding.
Alcohol: Add 1 tablespoon rum, brandy, or aguardiente (straight from Colombia, to keep the Latin American vibe) to the prepared rice pudding. Or measure by heart hehe!
How To Make Coconut Rice Pudding
Step 1: Cook the rice in water over medium heat until all the water evaporates.
Step 2: Add the coconut milk, sugar, and coconut and cook until the rice starts boiling again, stirring until the rice pudding has thickened.
Step 3: Add the extra coconut flakes to a pan over medium-high heat and toast until golden brown.
Step 4: Top with toasted coconut flakes and serve.
Expert Tips
- If you want to add spices like cinnamon, allspice, anise, or cloves, I recommend using whole spices and adding them to Step 1 when you’re cooking the rice so they infuse it. You can discard them once the water evaporates. You can also use ground spices for this, I just prefer whole spices because they don’t leave little specks in the pudding.
- Make sure the rice is done before adding the sugar in Step 2, as sugar won’t allow the rice to keep cooking once you add it in!
- When the rice pudding looks thick and creamy in Step 3, remove it from the heat. It will continue to thicken as it cools, so you don’t want it to be overly thick while it’s still hot!
- You can enjoy this warm, at room temperature, or chilled.
- I love serving this Coconut Rice Pudding with tropical drinks like Passion Fruit Juice or Mango Juice!
Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Rice pudding is too thick | Overcooked | Stir in 2-3 tablespoon (30-45 ml) canned coconut milk or another plant-based milk while still hot |
| Rice pudding is too thin | Undercooked or added too much liquid | Keep cooking over medium heat while stirring until thickened |
| Rice pudding is watery | Washed rice, soaked rice, or lower-fat content milk was used | Make a slurry with 1 tablespoon cornstarch + 1 tablespoon water, stir into the pudding, and cook for another 5 minutes |
Coconut Rice Pudding FAQs
I wouldn’t recommend using all canned coconut cream in place of the canned coconut milk, as its higher fat content can make the pudding too heavy. If that’s what you have on hand, you can dilute it with 1/2 cup (125 ml) of water to make it more similar to coconut milk!
If you love rice pudding warm, creamy, and velvety, it’s best enjoyed fresh since you’ll need to reheat it to bring back that luscious texture. If you prefer coconut rice pudding at room temperature or chilled, you can absolutely make it ahead of time and serve it that way, just keep in mind that it will become thicker and slightly chewier as it cools.
Store covered with plastic wrap or in an airtight container in the refrigerator for up to 2-3 days. You can serve it chilled, let it sit at room temperature for 30 minutes, or even reheat it with a splash of any plant-based milk until creamy again.
Other Rice Related Recipes To Consider
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @itsdamnspicy on Instagram and use the hashtag #itsdamnspicy so I can see your creations and re-share them with my followers! ⭐️
Coconut Rice Pudding
Ingredients
- 1 cup (200 g) long-grain white rice (do not wash or soak the rice)
- Water (enough to cover the rice by 1-inch or 2.5 cm)
- 1 14-fl oz can ( 1 400-ml can) full-fat coconut milk (I like Aroy-D or Goya but any brand works)
- 1 cup (85 g) unsweetened shredded coconut (or to taste)
- 1/3 cup (60 g) white granulated sugar (for a sweeter pudding up the sugar to 1/2 cup or 100 g, this recipe is mildly sweet)
- 1/2 teaspoon coconut extract (optional)
- 2 tablespoon coconut flakes (optional, for topping)
Instructions
- Cook the rice. In a medium pot over medium heat, add the rice and water. Once the water is boiling, cover and lower the heat. Cook until the water has evaporated and the rice is fully cooked. Depending on the type of rice you're using, this may take anywhere from 5 to 15 minutes.
- Add the coconut milk, sugar, and coconut to the cooked rice. Set the heat on medium and cook until the rice starts boiling again, stirring constantly to keep it from sticking to the pot. Cook until the rice pudding has thickened (5-10 minutes).
- Top with toasted coconut flakes. This is optional. Add the extra 2 tablespoon of coconut flakes to a pan over medium-high heat and allow the coconut to brown (1-2 minutes), then turn off the heat and sprinkle over the top of the coconut rice pudding right before serving.
- Serve immediately for warm rice pudding or allow to cool down to room temperature and then pop in the refrigerator to chill for cold coconut rice pudding.
Holly says
Excellent recipe. Easy and delicious!
Adean L Freeman says
This was so quick and easy to make,because I used sweetened shredded coconut, I used less white sugar. I also add cinnamon and chopped pecans.