Coconut Rice Pudding

Ultra Creamy

This extra creamy recipe for coconut rice pudding has the rich, comforting, and old fashioned taste of a classic dessert, but with an elevated twist. This easy dessert is ready in only 20 minutes, and great use for leftover rice, and includes a decadent topping of cinnamon whipped cream and toasted coconut."

– Mamagourmand


Jasmine Rice Coconut Milk Sugar | Milk | Cinnamon Egg | Butter | Nutmeg Coconut Extract Vanilla Extract

In a medium saucepan, add the cooked rice, coconut milk, sugar and salt. Mix and then bring to a boil, then continue to stir over a simmer.

Let's Make It!

In a separate bowl, whisk together together the egg with some additional milk. Then stir into the rice mixture for a few minutes.

Remove from the heat and stir in the butter, coconut extract, vanilla extract, cinnamon, and nutmeg.

While the pudding cools slightly, prepare the cinnamon whipped cream and toast coconut for topping.

Serve warm and enjoy!

How Should I Reheat Leftovers?

Rice pudding will thicken when it is refrigerated and the rice will become a harder texture. Bring it back to the original texture by reheating in microwave or simply stirring in additional milk and letting it come to room temp.

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