Tropical Coconut Rice Pudding: Grandma’s Favorite Revamped
Grandma’s rice pudding is timeless, but let’s be honest—sometimes you want a little escape while still indulging in nostalgia.
That’s where coconut rice pudding comes in.
Creamy rice, luscious coconut milk, and a hint of tropical charm make this dessert both familiar and exciting.
Trust me, it’s the kind of dessert that makes people forget there’s no beach in the kitchen.
Coconut Rice Pudding Recipe
Ingredients
- 1 cup uncooked white rice jasmine or basmati works beautifully
- 2 cups water to cook the rice, simple
- 1 can 13.5 oz coconut milk (full-fat for richness)
- 1 cup whole milk or almond milk if you’re feeling plant-based
- 1/3 cup sugar adjust if you like it sweeter
- 1 tsp vanilla extract the magic touch
- 1/4 tsp salt
- 1/2 tsp ground cinnamon optional, but highly recommended
- Toasted coconut flakes for garnish optional, but look at you, fancy
- Fresh mango or berries totally optional, but tropical vibes!
Instructions
- Cook the rice. In a medium saucepan, combine the rice and water. Bring to a boil, then lower the heat and simmer, covered, for 12-15 minutes until the rice is tender. Don’t peek too much—you want it soft but not mushy.
- Add coconut milk and sugar. Pour in the coconut milk and stir in the sugar and salt. Bring to a gentle simmer. Stir often to prevent sticking. Your kitchen is about to smell amazing—try not to taste-test every spoonful (or do, I won’t judge).
- Simmer for creaminess. Reduce heat to low and let it simmer for about 15 minutes, stirring occasionally. The mixture should thicken to a pudding-like consistency.
- Add vanilla and cinnamon. Remove from heat and stir in vanilla extract and cinnamon. This is where it really starts to feel like dessert magic.
- Chill or serve warm. You can serve this warm, straight from the pot, or let it cool to room temperature and then chill in the fridge for a firmer pudding. Either way, you’re winning.
Why This Recipe is Awesome
Why is this recipe a winner? It’s idiot-proof. Seriously. Even if your cooking track record includes more “oops” than “wow,” this one’s practically bulletproof.
- Creamy, comforting texture that hugs your taste buds.
- Tropical flair from coconut milk, making it feel fancy without extra effort.
- Perfect for dessert or even breakfast (because why not treat yourself?).
- Make-ahead friendly—you can chill it and serve it later, still dreamy.
Basically, it’s grandma-approved, vacation-approved, and snack-approved all in one.
Ingredients You’ll Need
Here’s the shopping list. Don’t worry, no weird stuff—just simple, wholesome goodness.
- 1 cup uncooked white rice (jasmine or basmati works beautifully)
- 2 cups water (to cook the rice, simple)
- 1 can (13.5 oz) coconut milk (full-fat for richness)
- 1 cup whole milk (or almond milk if you’re feeling plant-based)
- 1/3 cup sugar (adjust if you like it sweeter)
- 1 tsp vanilla extract (the magic touch)
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional, but highly recommended)
- Toasted coconut flakes for garnish (optional, but look at you, fancy)
- Fresh mango or berries (totally optional, but tropical vibes!)
Step-by-Step Instructions
- Cook the rice. In a medium saucepan, combine the rice and water. Bring to a boil, then lower the heat and simmer, covered, for 12-15 minutes until the rice is tender. Don’t peek too much—you want it soft but not mushy.
- Add coconut milk and sugar. Pour in the coconut milk and stir in the sugar and salt. Bring to a gentle simmer. Stir often to prevent sticking. Your kitchen is about to smell amazing—try not to taste-test every spoonful (or do, I won’t judge).
- Simmer for creaminess. Reduce heat to low and let it simmer for about 15 minutes, stirring occasionally. The mixture should thicken to a pudding-like consistency.
- Add vanilla and cinnamon. Remove from heat and stir in vanilla extract and cinnamon. This is where it really starts to feel like dessert magic.
- Chill or serve warm. You can serve this warm, straight from the pot, or let it cool to room temperature and then chill in the fridge for a firmer pudding. Either way, you’re winning.
How to Serve
- Classic: Spoon into bowls, sprinkle with toasted coconut, and serve. Instant cozy vibes.
- Tropical twist: Top with fresh mango, pineapple chunks, or berries. Your guests will think you traveled for this recipe.
- Fancy touch: Drizzle with a little honey or maple syrup and add a mint leaf for that “I’m a chef” look.
FYI, no one’s going to complain about a little extra coconut on top.
Nutrition Facts (per serving, makes 4 servings)
- Calories: 290
- Carbs: 45g
- Fat: 10g
- Protein: 5g
- Fiber: 2g
- Sugar: 20g
Not too shabby for a dessert that doubles as comfort food.
Common Mistakes to Avoid
- Skipping the stir: Coconut milk + rice can stick if neglected. Stir often.
- Rushing the simmer: Thickening takes time. Be patient; pudding doesn’t like to be rushed.
- Over-sweetening: Taste as you go—you can always add sugar later. Trust me, it’s easier than fixing an overly sweet dessert.
- Skipping coconut flakes: Sure, it’s optional, but why rob yourself of that nutty crunch and aroma?
Alternatives & Substitutions
- Milk options: Almond, oat, or soy milk can replace whole milk if dairy isn’t your thing.
- Sweetener swap: Maple syrup or coconut sugar work fine—just reduce the coconut milk slightly to compensate for extra liquid.
- Spice it up: A pinch of nutmeg or cardamom adds subtle depth.
- Rice swap: Arborio rice gives it a creamier, risotto-like texture if you’re feeling fancy.
IMO, sticking with jasmine rice and full-fat coconut milk gives the perfect balance of flavor and creaminess.
Final Thoughts
This coconut rice pudding is proof that comfort food can have a tropical upgrade without making your life complicated.
Warm, creamy, sweet, and slightly exotic—it hits all the right notes.
Now go make yourself a bowl, put on some beach tunes, and pretend you’re sipping a coconut drink in the sun.
You’ve earned it.
FAQ (Frequently Asked Questions)
Q: Can I make this vegan?
A: Totally! Swap the whole milk for almond, oat, or soy milk and you’re golden.
Q: Can I make it ahead of time?
A: Yes! Chill it in the fridge and it’ll firm up beautifully—perfect for meal prep or parties.
Q: Can I use brown rice?
A: You can, but it’ll take longer to cook and the texture will be chewier. Not a dealbreaker, but adjust cooking time.
Q: Can I add fruit?
A: Absolutely! Mango, pineapple, or berries are perfect for a tropical twist.
Q: Can I sweeten it with honey?
A: Sure! Add it at the end to taste. FYI, it’ll make the pudding slightly thinner.
Q: Can I freeze it?
A: Technically yes, but the texture changes a bit. Best eaten fresh or chilled.
Q: How do I make it extra creamy?
A: Stir in an extra 1/4 cup coconut milk or a spoonful of cream at the end. Pure indulgence.
