This extra creamy recipe for coconut rice pudding has the rich, comforting, and old fashioned taste of a classic dessert, with an elevated twist. Made with coconut milk and cooked jasmine rice gives a fragrant, yet not too sweet taste. This easy dessert is ready in only 20 minutes, a great use for leftover rice, and includes a decadent topping of cinnamon whipped cream and toasted coconut.
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Easy Coconut Milk Pudding Made With Cooked Rice
If you are looking for easy gluten-free dessert ideas or fancy a quick sweet fix, this quick and easy coconut rice pudding hits the mark! No one can resist a bowl full of warm, creamy, spiced goodness with the added twist of coconut flavor and nutty, fragrant jasmine rice.
Rich coconut milk pairs nicely with Thai-inspired flavors of leftover jasmine rice and toasted coconut, but the recipe is adaptable for using any type of rice, such as basmati, arborio rice, long-grain or short-grain rice. If you do not have cooked rice on hand, I have also quickly made a batch of instant, converted rice.
Using canned coconut milk contains enough fat to the give the dessert an ultra velvety, thick consistency. It’s a trick I like to use in many gluten-free coconut dessert ideas. (You have to try it in this creamy, luxurious coconut flan recipe!) This homemade pudding recipe also uses an egg to boost creaminess and give an old fashioned custard taste.
If desired, whip up a batch of the cinnamon whipped cream and toast shredded sweetened coconut while the pudding cools slightly. Serve slightly warm with a dollop of decadent cream on top and crunchy, golden coconut flakes.
Similar to 2-minute oatmeal mug cake, I like to this quick dessert idea when I want a satisfying, sweet treat. However, when coupled with the toasted coconut and whipped cream, this pudding also makes an impressive dessert for company!
YUM! This was perfect. Not overly sweet and just right. Quick too!
—Carolyn
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with the essentials – cooked rice and coconut milk
You will need 2 cups cooked jasmine rice or swap out any leftover cooked rice. If preparing the rice specifically for this recipe, a general rule of thumb is 1 cup uncooked rice yields 3 cups cooked. Therefore you will need to prepare ⅔ cup uncooked rice and 1 cup water.
Use full-fat canned coconut milk for best results. Some additional milk is required to make the custard. You may use any milk available, additional coconut milk, or dairy-free milk.
Bring the milk, cooked rice, and sugar to a boil. Lower the heat and gently simmer for 5 minutes until the mixture is thick and creamy.
Why the beaten egg?
This helps elevate and thicken the texture, plus adds a rich custard taste. You may omit for egg-free pudding, but the consistency will be slightly thinner.
In a small bowl whisk together the egg with additional milk. Stir it into the rice mixture and cook, stirring constantly, for about 2 minutes.
Finish with flavor enhancers
Adding a pad of butter enhances the creamy, rich taste, while vanilla and cinnamon are the perfect taste compliments to coconut.
You good just start digging in right now (at least grab a spoonful!), but I highly recommend making a dessert home run and making a batch of the cinnamon whipped cream and toasted coconut. Seriously delish stuff!
If you’d like to make this dessert completely dairy-free, swap out the additional milk for a non-dairy alternative and serve with coconut whipped cream. I love the So Delicious brand which is found in the freezer aisle.
Have leftover rice? It doesn’t matter if it’s jasmine or not, you will just need two cups cooked cold or warm rice for this recipe.
Yay! Bonus Tips!
- Be sure to use canned coconut milk (found in international food aisle), not refrigerated coconut milk.
- The pudding will thicken when it is refrigerated. Bring it back to the original texture by reheating in the microwave or simply stirring in additional milk.
- Instead of white sugar substitute brown sugar to bring a caramel taste.
- If you don’t want to use heavy cream to make whipped topping, substitute store bought whipped cream, coconut whipped cream, and top with cinnamon and / or toasted coconut.
- Who doesn’t love toppings? Jazz it up with fresh, diced mango, raisins, sliced bananas, chocolate chips, peaches, or chopped nuts. For added flavor sprinkled on top, try orange zest, maple syrup, or a sprinkle of cinnamon.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
20-Minute Creamy Coconut Rice Pudding Recipe
Ingredients
- 2 cups cups cooked Jasmine rice
- 13.5 ounce canned full-fat coconut milk
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup milk or additional coconut milk
- 1 large egg
- 1 tablespoon butter
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (optional) sweetened shredded coconut, for serving
Cinnamon Whipped Cream (Optional)
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Instructions
- Add cooked rice, coconut milk, sugar, and salt to a medium saucepan. Stir and bring to a boil over medium heat. Lower heat and gently simmer for 5 minutes, stirring occasionally. The mixture should be thick and creamy.2 cups cups cooked Jasmine rice, 13.5 ounce canned full-fat coconut milk, ⅓ cup granulated sugar, ¼ teaspoon salt
- In a small bowl whisk together the egg with additional milk. Stir into the rice mixture. Cook, stirring constantly, for 2 minutes. It doesn't have to come to a simmer again, the heat of the pudding just needs to cook the egg.¾ cup milk or additional coconut milk, 1 large egg
- Remove from the heat and stir in the butter, coconut extract, vanilla extract, cinnamon, and nutmeg. Cool slightly before serving with the optional cinnamon whipped cream and toasted coconut. Each serving is about ⅔ cup.1 tablespoon butter, 1 teaspoon coconut extract, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon ground nutmeg
Cinnamon Whipped Cream
- Place the heavy cream in a chilled bowl. Beat on high with electric mixture until cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in cinnamon and vanilla extract. Cover and refrigerate until ready to serve.1 cup heavy cream, ¼ cup powdered sugar, ½ teaspoon cinnamon, ½ teaspoon vanilla extract
Toasted Coconut:
- Preheat oven to 350ºF. Spread coconut out on a small baking sheet and bake for 10-12 minutes, stirring occasionally, until lightly browned.½ cup (optional) sweetened shredded coconut
Notes
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The coconut milk was delicious in this rice pudding. However, I found it was too sweet so I would reduce the sugar next time. I also ended up adding another cup of rice and another egg because it was quite thin. Also, 1/2 teaspoon cinnamon is a lot in this recipe. I would only put in 1/4 teaspoon next time. I like the nutmeg in it.
So if I made it again I would make the following changes; 3 cups of rice, 2 eggs, 1/4 cup sugar and 1/4 teaspoon cinnamon.
Thanks for your feedback. Glad were able to find simple adjustments!
Best,
Melissa
YUM! This was perfect. Not overly sweet and just right. Quick too!
Love to hear this, Carolyn! Thanks for taking the time to let me know!
Best,
Melissa