Creamy Coconut Rice Pudding

This dreamy coconut rice pudding transforms basic ingredients into a luxurious dessert that brings comfort with every spoonful. The creamy texture combines with tropical coconut flavor to create a dish that works equally well served warm or chilled.

I first made this rice pudding during a tropical-themed dinner party, and it has since become my signature dessert. The combination of coconut milk and condensed milk creates a silky texture that guests always rave about.

Ingredients

• Short-grain or medium-grain white rice: Creates the perfect creamy texture as it releases more starch than long-grain varieties
• Whole milk: Provides the base that helps cook the rice to tender perfection
• Coconut milk: Adds authentic tropical flavor and incredible richness
• Sweetened condensed milk: Creates silkiness while adding the perfect level of sweetness
• Heavy cream: Enhances the luxurious mouthfeel and prevents the pudding from becoming too dense
• Cinnamon: Adds a warm spice note that balances the sweetness beautifully
• Golden raisins: Offer bursts of natural sweetness and pleasant chewiness throughout
• Sweetened shredded coconut: Reinforces the tropical flavor and adds textural interest
• Toasted coconut garnish: Provides a beautiful presentation and delightful crunch

Step-by-Step Instructions

Cooking The Rice:

Combine rice, whole milk, and coconut milk in a large pot over medium-high heat and bring to a boil. This combination creates the perfect cooking liquid for tender, flavorful rice. Once boiling, lower the heat to low and cover with a lid. This gentle cooking ensures the rice absorbs the liquid properly without scorching.

Tenderizing The Grains:

Cook for 14 to 16 minutes, stirring occasionally to prevent sticking. The rice is done when it feels tender but still has slight resistance when bitten. Regular stirring helps distribute the heat evenly and prevents the bottom from burning.

Creating The Creamy Base:

Add sweetened condensed milk, heavy cream, cinnamon, and raisins if using. Stir continuously while cooking over low heat for about 12 minutes. This step transforms the texture into the classic creamy pudding consistency. The mixture will noticeably thicken as it cooks.

Finishing Touches:

Remove from heat and stir in the shredded coconut. The residual heat will slightly soften the coconut while maintaining some texture. Let cool slightly before serving warm, or chill completely for a cold dessert. Garnish with toasted coconut for an extra dimension of flavor and visual appeal.

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You Must Know

The sweetened condensed milk is truly the secret weapon in this recipe. During a cooking class in Thailand, I learned that using condensed milk not only adds sweetness but creates that irresistible silky texture that makes this pudding so special. My family now expects this dessert at every holiday gathering.

Perfect Consistency Tips

The ideal rice pudding consistency depends largely on personal preference. For a looser, more porridge-like consistency, add additional milk at the end of cooking. If you prefer a thicker, more spoonable texture, cook the mixture a few minutes longer. Remember that the pudding will continue to thicken as it cools, so removing it from heat when it seems slightly looser than your desired final consistency is best practice.

Storage and Make-Ahead

This coconut rice pudding is perfect for making ahead. After cooling completely, transfer to an airtight container and refrigerate for up to 5 days. The flavors actually improve after resting overnight as the spices meld and the coconut flavor deepens. When ready to serve, gently reheat in the microwave or on the stovetop, adding a splash of milk to loosen the consistency if needed. Individual portions can be stored in small jars for grab-and-go treats.

Flavor Variations

The basic recipe serves as a wonderful canvas for creativity. Replace raisins with chopped dried tropical fruits like mango, pineapple, or papaya for an even more pronounced tropical flavor profile. A teaspoon of vanilla or coconut extract adds aromatic depth, while a tablespoon of dark rum creates a sophisticated adult version. For texture contrast, consider adding toasted chopped macadamia nuts or pistachios just before serving. During summer months, fresh mango or pineapple chunks make a delightful fresh topping.

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Serving Suggestions

While delicious on its own, this coconut rice pudding shines when paired thoughtfully. Serve warm topped with a scoop of vanilla ice cream for an indulgent dessert. For brunch, offer small chilled portions alongside fresh tropical fruits. During winter months, warm pudding with a drizzle of caramel sauce creates a cozy treat. For an elegant presentation, layer the pudding in clear glasses with fresh fruit compote and top with toasted coconut and a mint sprig.

Recipe FAQs

→ Can I use different types of rice for this pudding?

While short or medium-grain white rice works best because they release more starch for creaminess, you can use arborio or jasmine rice as alternatives. Long-grain rice will work but may result in a less creamy texture.

→ How do I prevent the pudding from becoming too thick?

If planning to chill the pudding, add an extra ⅓ to ½ cup of milk after removing from heat. For reheating, add a splash of milk while warming and stir frequently to restore the creamy consistency.

→ Can I make this pudding dairy-free?

Yes, you can substitute the whole milk and heavy cream with additional coconut milk or almond milk. For the sweetened condensed milk, use a dairy-free condensed coconut milk alternative available at specialty stores.

→ What are some good mix-in alternatives to raisins?

Dried tropical fruits like chopped mango, pineapple, or papaya work beautifully. You could also try dried cranberries, chopped dates, or even chocolate chips. Toasted nuts like macadamias or almonds add delightful texture.

→ How long does coconut rice pudding keep in the refrigerator?

When stored in an airtight container, this pudding keeps well for up to 5 days in the refrigerator. Individual portions can be prepared for convenient grab-and-go treats throughout the week.

→ Can this pudding be frozen?

While you can freeze rice pudding for up to 3 months, the texture may change slightly upon thawing. Thaw overnight in the refrigerator and stir well, adding a splash of milk if needed to restore creaminess.