Coconut Rice Pudding is deliciously creamy and sweet with a rich coconut flavor! Comforting like regular rice pudding but with a strong tropical vibe, this dessert is ready in just 30 minutes.
Naturally vegan, dairy-free, and gluten-free.
Coconut Rice Pudding
When I posted my Arroz Con Leche, I got a few requests for a dairy-free or vegan version.
For me, the only dairy-free and vegan rice pudding that is worth making is this Coconut Rice Pudding because it’s NATURALLY dairy-free/vegan. It’s not some modified version of rice pudding, that’s what makes it good.
Coconut Rice Pudding is made with canned coconut milk, shredded coconut, and coconut extract for extra flavor. And of course, I had to top mine with some huge, freshly-toasted, coconut flakes for a nice crunch!
Why this Coconut Rice Pudding is worth it:
- Creamy like regular rice pudding but there’s no need to use additional milks: just coconut!
- Rich coconut flavor.
- Ready in just 30 minutes.
- You can have it warm or cold!
- It’s easily customizable: add in your favorite toppings!
Ingredients
- Rice. Use a long-grain white rice (such as Basmati) for this recipe but don’t wash it or soak it as usual. The reason why you you usually wash/rice your rice is mainly to remove extra starch from the rice so it can turn out nice and fluffy, not creamy and sticky but in this case you want creamy and sticky so no need to wash it, you want all that starch to stay where it is!
- Water. For cooking the rice.
- Canned coconut milk. My favorite is Goya (you can get it here on Amazon) but any good brand will work.
- Sugar. I like to use white sugar for my coconut pudding because it has a milder flavor compared to brown sugar (it doesn’t override the coconut flavor) and it keeps the pudding white which I find aesthetically pleasing since it’s coconut flavored. I do use brown sugar in my regular Arroz Con Leche though.
- Coconut. Flakes or shredded. I like flakes better because they’re chunkier and have a better flavor and texture but it’s up to you. I get mine in a local grocery store (Latin America) and then use the same flakes for topping. I toast them in a skillet and they’re delicious!
- Coconut extract. This is what will give you a rich coconut flavor so don’t skip it. Depending on the brand and type of extract you get, you might need more or less product. If you get a bottle, I recommend you use teaspoons to measure it. If you get a tiny little vial then half the vial or a few drops (depending on the intensity) are enough. When sold in tiny vials, extracts are usually much stronger so you need less product. You can also add some vanilla if you’d like but I recommend using clear vanilla extract or it will turn the pudding light beige color.
How to make coconut rice pudding
- Cook the rice. The secret to a good rice pudding where the rice is nicely cooked is to cook your rice in water until the water has evaporated. You don’t want to wash the rice because you want it to retain its natural starch because that starch is what will help your pudding turn out even creamier.
- 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.
- Top with toasted coconut flakes. This is optional. Add the extra 2 tbsp of coconut flakes to a pan over medium-high heat and allow the coconut to brown, then turn off the heat and sprinkle over the top of the coconut rice pudding right before serving.
- Serve immediately for hot coconut rice pudding or allow to cool down to room temperature and then pop in the refrigerator to chill for cold coconut rice pudding. Check out the list of toppings and add-ins down below for inspo!
Best Coconut Rice Pudding Toppings And Add-Ins
- Fresh coconut. For extra coconut flavor and a more interesting texture! I recommend using a ripe coconut (the brown one) and cutting out the flesh yourself but you can use store-bought if you’re not feeling adventurous.
- Raisins. This is a very popular choice for regular Arroz Con Leche in Latin America and they’re good with the coconut version as well! Make sure they’re softened (soaked in boiling water for 60 seconds) before using them.
- Alcohol. A splash of rum or aguardiente (a liquor made of sugar cane) to make it boozy!
- Cinnamon. Dust some cinnamon over the top but don’t go overboard… cinnamon can easily override the flavor of coconut!
- Nuts like pecans, walnuts, almonds, whatever you like.
- Chocolate. I love a local chocolate bar that’s spiked with alcohol for this but any chocolate works from chocolate chips to chocolate bars!
- Fruit. Bananas, fried ripe plantains (maduro), apples, pears, berries, choose your favorite!
- Dulce de leche. Delicious!! This isn’t vegan or dairy-free though but you can get vegan versions of it. If you plan to add dulce de leche to your rice pudding, please reduce the amount of sugar in this recipe or it may turn out to sweet.
Can I make Coconut Rice Pudding ahead of time?
Coconut Rice Pudding is best eaten as it’s made when it’s still hot and creamy so I don’t recommend making it ahead of time unless you’re a fan of cold rice pudding, in that case make it ahead of time (by all means!) and allow it to cool it down to room temperature before chilling it in the refrigerator for a few hours or overnight.
How do you store it?
You can store your Coconut Rice Pudding covered or in an air-tight container in the refrigerator for up to 2-3 days. Reheat until hot with a splash of coconut milk (or another milk) to loosen up the rice and restore some of its original creaminess.
If you’re wondering if you can leave rice pudding out overnight, the answer is typically no, especially in warm environments. I would just not recommend it. Bacteria in rice grows very quickly and if you add to it all the milk and moisture of rice pudding, it’s just not the best thing you can do.
HAPPY COOKING FROM THE EQUATOR!! I hope you’ll love this Creamy Coconut Rice Pudding Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
HERE ARE MORE LATIN AMERICAN RECIPES YOU’LL LOVE:
Coconut Rice Pudding
Ingredients
- 1 cup (200 g) long-grain white rice such as Basmati (do not wash or soak the rice)
- 2 cups (500 ml) water
- 2 cups (500 ml) canned coconut milk (such as Goya or Arroy-D)
- 2 cups (200 g) coconut flakes or shredded coconut (or to taste)
- 1/3 cup (60 g) white granulated sugar
- 2 tbsp 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 tbsp of coconut flakes to a pan over medium-high heat and allow the coconut to brown (2-4 minutes), then turn off the heat and sprinkle over the top of the coconut rice pudding right before serving.
- Serve immediately for hot coconut rice pudding or allow to cool down to room temperature and then pop in the refrigerator to chill for cold coconut rice pudding. Check out the list of toppings and add-ins down below for inspo!
Notes
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