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–+ servings
A glass dessert cup filled with creamy coconut rice pudding, topped with toasted coconut flakes, on a light surface with scattered coconut around.

Velvety Coconut Rice Pudding

A soothing, lightly sweetened coconut rice pudding that’s creamy, comforting, and easy to make with pantry staples.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Dessert
Cuisine: American, Caribbean
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 13.5 oz can Coconut milk full-fat for rich creaminess and coconut flavor
  • 1 cup Whole milk adds smooth texture; can use plant-based milk for dairy-free
  • 1 cup Water helps balance richness of milks and prevents pudding from being too dense
  • 2 tablespoons Sugar for gentle sweetness; can substitute brown sugar for a deeper flavor
  • ½ cup Arborio rice short-grain for creamy consistency; do not rinse
  • Pinch Salt enhances flavor and balances sweetness
  • 1 Egg provides richness and helps thicken; replace with cornstarch for vegan version
  • 2 tablespoons Maple syrup adds natural, warm sweetness
  • 1 teaspoon Vanilla extract complements coconut and maple flavors
  • Toasted coconut flakes optional topping for crunch and nutty flavor

Equipment

  • 1 Medium saucepan For cooking the rice pudding gently
  • 1 Medium mixing bowl For whisking egg, maple syrup, and vanilla together
  • 1 Whisk For blending eggs and syrup smoothly
  • 1 Spoon or spatula For stirring pudding during cooking
  • 1 set Measuring Cups and Spoons For accurately measuring ingredients
  • 1 Dry pan Optional, for toasting coconut flakes

Method
 

  1. Combine coconut milk, whole milk, water, sugar, rice, and salt in a medium saucepan.
  2. Bring the mixture to a boil over high heat, then lower to medium-low and simmer for 20–25 minutes, stirring often until rice is tender. Reduce heat to low.
  3. In a medium bowl, whisk together the egg, maple syrup, and vanilla extract until smooth.
  4. Gradually add about ½ cup of the hot rice mixture to the egg, whisking constantly. Repeat with another ½ cup to temper the egg.
  5. Slowly pour the tempered egg mixture back into the saucepan, stirring continuously over low heat for 5 minutes. Do not boil; pudding will thicken as it cools.
  6. Remove saucepan from heat and allow pudding to cool slightly until warm.
  7. Toast coconut flakes in a dry skillet over medium-low heat until golden brown.
  8. Spoon pudding into bowls and sprinkle with toasted coconut before serving.

Nutrition

Serving: 200gCalories: 280kcalCarbohydrates: 35gProtein: 5gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 60mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 50IUCalcium: 80mgIron: 0.6mg

Notes

This coconut rice pudding is a warm hug in a bowl, perfect for cozy evenings or sunny afternoons. Its gentle sweetness and velvety texture make it a treat everyone will love.

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