Coconut Rice Pudding

Creamy and just the right amount of sweet, coconut rice pudding hits the spot. It’s equally delicious warm or chilled, and in our humble opinion, it’s also equally well-suited to dessert and breakfast (especially served with fresh berries). Trust us, once you learn how to make coconut rice pudding, there’s no going back.

Ingredients for Coconut Rice Pudding

Jena Carlin for Taste of Home

• Medium grain rice: Medium grain rice gets soft, chewy and sticky when cooked (the perfect pudding texture). It’s added to the recipe uncooked.
• Brown sugar: Brown sugar gives this pudding a distinctively sweet flavor.
• Butter: Just a bit of butter adds richness to this coconut rice pudding recipe.
• Cinnamon sticks: You could also sub in ground cinnamon, if that’s what you have.
• Lemon zest: Orange zest would be just as tasty (either way, you’ll love the bright, citrusy flavor that lemon and orange bring to this pudding).
• Whole milk: You can also use oat or cashew milk, if desired.
• Sweetened condensed milk: This helps give coconut rice pudding its sweetness and thick texture.
• Coconut milk: Use canned coconut milk for the creamiest, richest flavor.
• Raisins: You can use any type of raisin you want, or simply omit them, if you prefer.
• Vanilla extract: Use the best vanilla extract you can find, as the notes of vanilla really come through in this pudding.
• Sweetened coconut: Toasting the shredded coconut will give it a deeper flavor.
• Mango (optional): Luscious and silky, mango complements this dish well. The recipe calls for it peeled and chopped.

Directions

Step 1: Combine the first ingredients

Jena Carlin for Taste of Home

In a large saucepan, combine the uncooked rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce the heat, then cover and simmer until the rice is tender and the water is absorbed, about 15 minutes.

Step 2: Stir in the rest

Jena Carlin for Taste of Home

Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce the heat, then simmer, uncovered, until the pudding is thick and creamy, 20 to 25 minutes, while stirring frequently.

Step 3: Prepare to serve

Jena Carlin for Taste of Home

Discard the cinnamon sticks. Sprinkle coconut over the pudding, then the mango, if desired. Serve warm or chilled.

Coconut Rice Pudding Variations

• Add berries: Fresh berries are absolutely delicious on coconut rice pudding. Or kick things up a notch by making a raspberry sauce for your pudding—you’ll be so happy you did.
• Add whipped cream: Take this dish’s decadence to the next level by adding a dollop of (unsweetened) whipped cream at the end.

How to Store Coconut Rice Pudding

You can store coconut rice pudding in an airtight container in the fridge. The rice will begin to soften, so it’s best to enjoy it on the first or second day.

How long does coconut rice pudding last?

When stored properly, coconut rice pudding will last two to three days.

Coconut Rice Pudding Tips

Jena Carlin for Taste of Home

How do you toast coconut for the topping?

Our favorite way to toast coconut is on a sheet tray in a 325°F oven (on the middle rack) for 8 to 10 minutes. Keep an eye on the coconut and stir it if any area starts to brown too quickly. Pro-tip: You can also toast a little extra to use in other coconut recipes (toasted coconut lasts for up to a month when stored in an airtight container).

Can you use other kinds of rice to make coconut milk rice pudding?

Different types of rice definitely cook differently, so it’s important to use the right kind for your recipe. This recipe calls for white medium grain rice, which releases the right amount of starch and becomes tender without breaking down. That said, long grain white rice can also be substituted if that’s what you have on hand.

Can you serve coconut rice pudding for breakfast?

Absolutely. Coconut rice pudding makes for a mighty tasty breakfast. Serve it with fresh fruit or berries, a poached egg and some whole wheat toast.