Save This tropical coconut rice pudding transforms simple ingredients into a luxurious dessert that's both comforting and exotic. The creamy coconut milk gently cradles tender grains of rice while vanilla adds a subtle aromatic sweetness that makes this pudding irresistible.
I first made this rice pudding during a rainy weekend when I was craving something sweet but comforting. The tropical coconut aroma filled my kitchen and transported me to a beachside vacation. Now it's become my go to dessert whenever I want to bring a little sunshine to a dreary day.
Ingredients
- Short grain rice: Ensure the perfect creamy texture. Arborio rice works beautifully here as its high starch content creates that signature pudding consistency.
- Full fat coconut milk: Provides richness and authentic tropical flavor. The quality matters here so look for brands with high coconut content and minimal additives.
- Almond milk: Balances the richness of coconut while maintaining a dairy free profile. Choose unsweetened to control the overall sweetness.
- Granulated sugar: Sweetens without overwhelming the delicate coconut flavor. You can adjust to taste depending on how sweet you prefer your desserts.
- Pure vanilla extract: Adds warmth and depth. Always use pure rather than artificial for the best flavor profile.
- Toasted coconut flakes: For garnish add textural contrast and intensify the coconut flavor. Toast them yourself for the freshest taste.
- Fresh mango: Brings bright tropical notes that complement the creamy pudding. Choose ripe mangoes that yield slightly to gentle pressure.
- Chopped pistachios: Offer a beautiful color contrast and nutty crunch that elevates the entire dessert. Their subtle flavor works wonderfully with coconut.
Instructions
- Prepare the rice:
- Thoroughly rinse the short grain rice under cold water until the water runs clear. This removes excess starch that could make your pudding gummy. Make sure to drain well after rinsing as extra water will affect the cooking time and final consistency.
- Combine ingredients:
- In a medium saucepan add your rinsed rice along with the coconut milk water almond milk sugar vanilla extract and a pinch of salt. The salt might seem unusual in a sweet dish but it actually enhances the other flavors especially the vanilla and coconut. Stir everything together thoroughly to ensure the sugar begins dissolving.
- Begin cooking:
- Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally during this phase to prevent the rice from sticking to the bottom of the pan. You should see small bubbles forming around the edges but not a rolling boil.
- Slow simmer:
- Once simmering reduce the heat to low and partially cover the pan. This allows some steam to escape while maintaining enough moisture for properly cooking the rice. Cook for 30 to 35 minutes stirring every 5 to 10 minutes to prevent sticking and promote even cooking. The mixture will gradually thicken as the rice absorbs the liquid and releases its starch.
- Rest and thicken:
- After the cooking time remove the saucepan from heat but do not stir immediately. Let the pudding stand for 5 minutes with the lid partially on. During this resting period the rice continues to absorb liquid and the pudding thickens to its final consistency.
- Serve and garnish:
- Spoon the warm pudding into serving bowls. If serving warm top with toasted coconut flakes diced fresh mango and a sprinkle of chopped pistachios. The contrast of the cool toppings against the warm pudding creates a delightful sensory experience. For cold pudding chill for at least 2 hours before adding toppings.
Save The coconut milk is truly the star of this recipe. I discovered that using full fat coconut milk creates that silky mouthfeel that makes this pudding so special. Once when making this for a dinner party I tried using light coconut milk to reduce calories but the pudding lacked that luxurious texture that makes everyone ask for seconds. Trust me the full fat version is worth every creamy spoonful.
Storage and Make-Ahead Tips
This coconut rice pudding actually improves with time as the flavors meld together in the refrigerator. Store in an airtight container for up to 4 days. The pudding will continue to thicken as it chills so if serving from the refrigerator you might want to stir in a splash of coconut milk or almond milk to loosen the consistency. I often make a double batch on Sunday to enjoy throughout the week as quick breakfasts or ready to go desserts.
Ingredient Substitutions
While this recipe is perfect as written you can easily adapt it based on what you have available. Brown rice can replace white rice for added nutrition though youll need to increase cooking time by about 15 minutes. Any plant based milk works in place of almond milk including oat milk rice milk or soy milk. Coconut sugar or maple syrup can substitute for granulated sugar offering different flavor profiles. For a keto friendly version replace sugar with monk fruit sweetener or erythritol and serve with berries instead of mango.
Serving Suggestions
This versatile pudding works beautifully across different occasions. For breakfast serve warm with fresh berries and a drizzle of honey. As an elegant dessert spoon into martini glasses topped with brûléed banana slices and a mint sprig. For a casual gathering create a pudding bar with various toppings like diced tropical fruits toasted nuts chocolate shavings and different spices allowing guests to customize their bowls. The pudding also makes a wonderful filling for cream puffs or as a layer in a trifle.
Seasonal Adaptations
Summer version features fresh berries and mint for a refreshing twist. Fall adaptation incorporates cinnamon nutmeg and diced apple. Winter variation includes orange zest and dark chocolate shavings.
Save The key to perfectly cooked rice pudding is patience and attention. Never rush the cooking process with high heat as this can lead to unevenly cooked rice and scorched bottom.
Recipe FAQ
- → Can I use other types of rice?
Short-grain rice like Arborio or pudding rice provides a creamy texture, but jasmine or sushi rice can also work if cooked properly.
- → How do I prevent the rice from sticking?
Stir occasionally while simmering and keep the heat low. Rinsing the rice before cooking also helps reduce sticking.
- → Can I make it ahead of time?
Yes, prepare in advance and chill for at least 2 hours if serving cold. It will thicken further as it cools.
- → What toppings go well with this dessert?
Toasted coconut flakes, diced mango, pistachios, berries, banana slices, or a sprinkle of cinnamon complement the flavors beautifully.
- → Is there a substitute for almond milk?
Use any plant-based milk such as oat or rice milk to suit dietary needs or nut allergies.
- → How do I adjust sweetness?
Simply add more or less sugar to taste, or use a natural sweetener if preferred for a different flavor profile.