Coconut Rice Pudding That Tastes Like a Vacation: Creamy, Dreamy, 20-Minute Comfort

If dessert had a chill mode, this is it. Coconut Rice Pudding is the five-ingredient flex that turns a boring pantry into a “wait, you made this?” moment. It’s creamy without being heavy, luxurious without costing $15 a bowl, and it never needs an oven.

Make it once and you’ll start buying coconut milk by the case—consider yourself warned. And yes, it works for breakfast, snack, or a late-night “I deserve this” situation.

Why This Recipe Works

This pudding nails the sweet spot between creamy richness and gentle tropical flavor. Using full-fat coconut milk gives you that silky texture without relying on eggs or complicated techniques.

The starch in the rice thickens the mixture as it simmers, so the pudding sets naturally—no cornstarch required.

A mix of sugar and a tiny hit of salt makes the coconut pop. Vanilla and citrus zest add brightness, while a final swirl of coconut cream brings it across the finish line like a pro. It’s fast, forgiving, and consistently spoon-licking good.

What Goes Into This Recipe – Ingredients

• Short-grain white rice (1/2 cup) – Arborio or sushi rice for maximum creaminess.
• Full-fat coconut milk (1 can, 13.5–14 oz) – The star of the show.
• Whole milk or coconut milk beverage (1 to 1 1/4 cups) – Adjusts consistency while keeping things lush.
• Granulated sugar (1/3 to 1/2 cup) – Sweeten to taste.
• Salt (1/4 tsp) – Makes the coconut flavor sing.
• Vanilla extract (1 tsp) – Warm aroma and depth.
• Ground cardamom or cinnamon (optional, 1/4 tsp) – Subtle spice, very classy.
• Lime or orange zest (optional, 1 tsp) – Brightens the finish.
• Unsweetened shredded coconut (2–3 tbsp, optional) – For texture.
• To serve: Fresh mango, berries, toasted coconut flakes, chopped pistachios, honey, or maple syrup.

The Method – Instructions

1. Rinse the rice. Place the rice in a fine-mesh sieve and rinse under cold water until the water runs mostly clear.
   

   This prevents it from turning gluey while still allowing it to get creamy.

   
   
2. Combine base. In a medium saucepan, add the rinsed rice, full-fat coconut milk, 1 cup of milk (or coconut beverage), sugar, and salt. Stir to break up any coconut milk clumps.
3. Heat gently. Bring to a gentle simmer over medium heat, stirring occasionally so nothing sticks. Once it simmers, reduce heat to low.
4. Slow simmer to creamy. Cook 18–25 minutes, stirring frequently, until the rice is tender and the mixture thickens to a loose pudding.
   

   If it gets too thick before the rice is soft, add the extra 1/4 cup milk, a splash at a time.

   
   
5. Finish with flavor. Off the heat, stir in vanilla, optional cardamom or cinnamon, and citrus zest. Taste and adjust sweetness or salt. It should be slightly sweeter than you want because it will taste less sweet once cooled.
6. Rest and set. Let it stand 5 minutes; it will thicken more.
   

   If it’s too thick, whisk in a tablespoon or two of milk to loosen.

   
   
7. Serve. Spoon into bowls warm for maximum comfort, or chill for 2–3 hours for a classic pudding vibe. Top with mango, berries, toasted coconut, or nuts. If you’re extra, drizzle honey.

Keeping It Fresh

• Storage: Refrigerate in an airtight container for 4 days.
  

  Press plastic wrap directly onto the surface to prevent a skin (unless you like the skin—no judgment).

  
  
• Reheat: Warm gently on the stove or in the microwave with a splash of milk to loosen. Stir well; it will smooth right out.
• Freeze: Not ideal. The texture can split.
  

  If you must, freeze up to 1 month and reheat with milk, whisking to re-emulsify.

  
  

Health Benefits

This dessert isn’t a salad, but it’s not a disaster either. Coconut milk provides medium-chain triglycerides (MCTs), which the body can use quickly for energy. Rice offers easily digestible carbs, friendly for sensitive stomach days or post-workout refuels.

Using fruit toppings (mango, berries, pineapple) adds fiber, vitamin C, and antioxidants.

Want to lighten it up? Swap part of the coconut milk with a lower-fat milk and reduce sugar slightly; the vanilla and zest keep the flavor exciting, IMO.

What Not to Do

• Don’t crank the heat. Boiling hard will split the coconut milk and scorch the bottom. Low and slow wins.
• Don’t skip the salt. A tiny pinch is the difference between “meh” and “how is this so good?”
• Don’t use long-grain rice if you want creamy. Long-grain stays separate; short-grain releases starch and thickens naturally.
• Don’t walk away. Stir every couple of minutes.
  

  Sticky bottoms are great for brownies, not saucepans.

  
  
• Don’t over-thicken on the stove. It sets more as it cools. Stop when it’s slightly looser than your target.

Variations You Can Try

• Tropical Sunrise: Stir in diced pineapple and a squeeze of lime; top with toasted coconut and mint.
• Thai-ish Vibes: Add a few smashed cardamom pods and a strip of lime leaf while simmering; remove before serving.
• Chocolate Coconut: Whisk in 2 tbsp cocoa powder and a handful of chocolate chips at the end. Dessert for breakfast?
  

  Possibly.

  
  
• Vegan Protein Boost: Replace dairy milk with coconut beverage and stir in 1–2 tbsp almond butter or coconut yogurt once off heat.
• Coffee Lovers: Add 1 tsp instant espresso powder to the sugar. Top with shaved dark chocolate.
• Spiced Winter Bowl: Cinnamon, nutmeg, and orange zest with a maple drizzle and chopped pecans.
• Persian-Inspired: Rose water (1/2 tsp) and pistachios, finished with a sprinkle of dried rose petals for the flex.

FAQ

Can I use leftover cooked rice?

Yes. Use 2 to 2 1/2 cups cooked short-grain rice.

Simmer with coconut milk, milk, sugar, and salt for 10–12 minutes until creamy. It won’t be quite as silky as from-scratch, but it’s fast and solid.

What’s the best rice for pudding?

Short-grain white rice like Arborio or sushi rice. It releases more starch, giving you a naturally thick, custardy texture.

Can I make it fully dairy-free?

Absolutely.

Use full-fat coconut milk plus unsweetened coconut beverage or almond milk. Sweeten as desired. The texture remains rich and luscious.

How do I fix pudding that’s too thick?

Whisk in warm milk, a tablespoon at a time, until it loosens.

Heat gently if needed to smooth the texture. Easy win.

Why did my coconut milk split?

High heat or aggressive boiling. Keep it at a gentle simmer and stir often.

If it splits, whisk vigorously off heat and add a splash of milk to bring it back together.

How sweet should it be?

Slightly sweeter than you think when warm. Chilled puddings taste less sweet. Start with 1/3 cup sugar and adjust to your vibe.

Can I make it in an Instant Pot?

Yes.

Combine ingredients (reserve vanilla and zest), cook on Porridge or Manual Low Pressure for 10 minutes, natural release 10 minutes, then quick release. Stir in vanilla and zest; adjust thickness with milk if needed.

Is brown rice okay?

It works, but expect a chewier texture and longer cook time (35–40 minutes). Add more liquid and be patient.

The flavor is nutty and great, FYI.

The Bottom Line

Coconut Rice Pudding is the low-effort, high-reward dessert that behaves like a spa day for your taste buds. A handful of pantry staples, one pot, and 20 minutes get you creamy comfort with tropical swagger. Keep it classic or dress it up—either way, it’s the easiest “wow” you’ll make this week.

Spoon, bowl, quiet moment. Done.