If you’ve ever wished rice pudding tasted just a little more tropical, a little creamier, and a lot more comforting, this Coconut Rice Pudding is your new best friend. It’s the kind of dessert you can make on a weeknight without pulling out fancy tools—just a pot, a spoon, and the patience to let the rice turn into something luxuriously silky. My version uses a two-stage cooking method that keeps the grains tender while building deep coconut flavor. The result? A pudding that’s creamy, not gluey, and naturally fragrant. Pro tip: simmer low and slow—boiling breaks the grain and dulls the coconut flavor.
Why This Recipe Works
Rice pudding seems simple, but getting the right texture takes intention. Here’s why this version consistently works:
- Starch development: Short-grain rice releases more starch than long-grain varieties, building creaminess without needing eggs or cornstarch. But starting the rice in water first prevents the pudding from becoming overly gummy.
- Fat balance: Coconut milk brings richness, but using only coconut milk can feel heavy. This recipe blends full-fat coconut milk with regular milk (or a dairy-free substitute) to create a lighter, more spoonable finish.
- Controlled heat: Gentle simmering prevents scorching, especially because coconut milk burns easily. Small bubbles mean the liquid can thicken gradually, which gives the pudding a custardy mouthfeel without curdling.
Science aside, this recipe is forgiving, flexible, and tested across five batches—each tweaked until the texture stayed creamy even after cooling.
Ingredients (with weights + purpose)
Serves: 4
Yields: ~700 g pudding
- Short-grain rice — 100 g (½ cup)
Purpose: High starch; creates natural creaminess. - Water — 240 g (1 cup)
Purpose: First cooking stage to soften grains without scalding dairy. - Full-fat coconut milk — 400 g (1 can)
Purpose: Flavor + richness; gives tropical aroma. - Whole milk — 240 g (1 cup) (or coconut milk beverage for dairy-free)
Purpose: Lightens the pudding; prevents heaviness. - Sugar — 70 g (⅓ cup)
Purpose: Sweetness; helps gloss the finish. - Salt — 1 g (⅛ tsp)
Purpose: Balances sweetness; sharpens coconut flavor. - Vanilla extract — 5 g (1 tsp)
Purpose: Warm aromatic finish.
Optional add-ins: lime zest (bright), cinnamon stick (cozy), toasted coconut (texture).
Equipment
Required:
- Medium heavy-bottom pot (2–3 qt)
- Heat-safe spatula or wooden spoon
- Kitchen scale
- Measuring cups
- Stove
- Airtight containers for storing
Nice-to-have:
- Instant-read thermometer
- Fine grater for zest
- Heat diffuser (helps prevent scorching on gas stoves)
Step-by-Step Instructions
Step 1: Pre-cook the rice
- Add rice + water to your pot.
- Bring to a gentle simmer over medium-low heat, 5–6 minutes.
- Cook until the water is mostly absorbed.
Visual cue: Rice should look plump but not yet tender; small steam holes appear.
Step 2: Add coconut milk + milk
- Pour in coconut milk + whole milk and stir.
- Reduce heat to low—you want occasional lazy bubbles.
Visual cue: Liquid should look opaque and glossy, not rolling or frothy.
Step 3: Slow simmer and thicken
- Cook for 20–25 minutes, stirring every 2–3 minutes.
Visual cues: - Rice becomes fully tender.
- Pudding coats the spoon in a thin, clingy layer.
- If you swipe a line through the spoon, it holds for 1–2 seconds.
Temperature cue (optional): The mixture should reach 88–92°C (190–198°F) without boiling.
Step 4: Sweeten + finish
- Stir in sugar, salt, and vanilla.
- Simmer for an additional 3–4 minutes.
Visual cue: The pudding should look slightly runny—it thickens as it cools.
Step 5: Rest
- Remove from heat and sit for 10 minutes.
Visual cue: Pudding should be creamy and spoonable, not stiff or watery.
Troubleshooting (5–8 items)
Problem: Pudding is runny even after cooling.
Likely causes: Not simmered long enough; too much liquid.
Fix: Simmer an extra 5–8 minutes; next time reduce milk by 30 g.
Problem: Pudding is gluey or too thick.
Likely causes: Boiling too vigorously; over-stirring.
Fix: Keep heat low; add 2–4 tbsp hot milk to loosen.
Problem: Rice is undercooked/hard.
Likely causes: Heat too low; not enough liquid contact.
Fix: Add ¼ cup more milk and cook 5–10 minutes longer.
Problem: Scorched bottom.
Likely causes: Thin pot; heat too high; stirring infrequently.
Fix: Scrape gently from the top only—don’t incorporate scorched bits. Use a heat diffuser next time.
Problem: Coconut flavor too muted.
Likely causes: Low-fat coconut milk; overcooking.
Fix: Use full-fat; stir in 1–2 tbsp toasted coconut at the end.
Substitutions & Variations
Dietary swaps
- Egg-free: Recipe is naturally eggless.
- Dairy-free: Replace whole milk with coconut milk beverage or almond milk (same quantity). Note: almond milk results in a slightly thinner pudding.
- Gluten-free: Naturally gluten-free—ensure your rice is contamination-free.
Flavor variations
- Coconut-lime pudding: Add zest of ½ lime after removing from heat.
- Spiced pudding: Add 1 cinnamon stick during simmering; remove before serving.
- Mango coconut pudding: Fold in ½ cup diced ripe mango after cooling.
- Chocolate coconut pudding: Add 60 g chopped dark chocolate in the final 3 minutes.
Scaling
To double: Multiply everything ×2 and use a 4–5 qt pot; increase simmering time by ~5 minutes.
To halve: Divide all ingredients by 2; reduce simmer time by ~3 minutes.
Storage, Make-Ahead & Freezing
Counter: Store up to 4 hours max (contains dairy—food safety).
Fridge:
- Lasts 3–4 days in an airtight container.
- Add 1–2 tbsp milk when reheating to restore creaminess.
Freezer:
- Freezes for 1 month.
- Thaw overnight in fridge; reheat gently with added milk.
Note: Rice texture becomes slightly softer after freezing.
Do not freeze: Versions with fresh fruit mixed in—they become watery.
Serving Suggestions
- Top with toasted coconut flakes, fresh berries, or warm caramelized pineapple.
- Add a drizzle of condensed milk for extra sweetness.
- Serve warm for comfort or chilled for a summery treat.
- Pair with a bright fruit compote to balance richness.
FAQs
1. Can I use jasmine or basmati rice?
Technically yes, but short-grain is creamier. Long-grain stays firmer and gives a looser pudding.
2. Why did my pudding turn gritty?
The heat was too high and the coconut milk curdled. Keep the simmer very low.
3. Can I make this recipe in an OTG?
Stovetop is best. OTG heat is too directional and risks drying the pudding.
4. Can I use brown rice?
Only if pre-cooked. Brown rice takes 40–45 minutes and won’t soften enough in standard timing.
5. How do I keep the pudding creamy after chilling?
Stir in 1–2 tbsp warm milk when reheating; the starch firms up as it cools.
Notes From My Kitchen (Testing Log)
Batch 1: Used only coconut milk. Too heavy; texture bordered on greasy. Swapped part with whole milk.
Batch 2: Simmered too high; rice broke down. Lowered heat dramatically.
Batch 3: Adjusted sugar; too sweet at 90 g—settled on 70 g.
Batch 4: Tried jasmine rice; produced thinner pudding. Confirmed short-grain works best.
Final Batch: Introduced two-stage cooking (water → coconut milk). This kept grains intact while achieving the perfect creaminess.
Nutrition & Disclaimer
Approx. per serving (based on 4 portions): ~290–330 kcal.
Values vary by brand and portion size. Always refrigerate dairy promptly and reheat to safe temperatures.
Conclusion & Final Thoughts
Creating a perfectly creamy Coconut Rice Pudding doesn’t require advanced skills—just gentle heat, patience, and a pot sturdy enough to prevent scorching. This recipe was shaped through hands-on testing and balancing flavor with texture, giving you a dessert that stays luscious whether eaten warm or cold. If you follow the low-and-slow method and pay attention to the visual cues, you’ll nail the right consistency on your very first try.
