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Coconut rice pudding recipe

Coconut rice pudding recipe

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  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Rice pudding

This is a very good pudding and really cheap too. You could try using some coconut milk in place of regular milk, for more coconut flavour.

25 people made this

IngredientsServes: 8

  • 1.5L milk
  • 200g desiccated coconut
  • 2 teaspoons vanilla extract
  • 200g medium-grain rice
  • 220g caster sugar

MethodPrep:40min ›Cook:30min ›Ready in:1hr10min

  1. Bring the milk to the boil in a large saucepan; add the coconut and vanilla. When it starts to boil, add the rice and stir from time to time, cook for 30 minutes over medium heat until the rice is cooked and milk becomes creamy.
  2. Add sugar and cook for 5 more minutes. Tip: add 3 tablespoons of creme fraiche, pour in small bowls and refrigerate until ready to eat, serve cold.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (3)

This was nice and easy to make, my son loved it. Next time I would use less dessicated coconut but replace some of the regular milk with a can of coconut milk, and I would also use white sticky rice as it lends itself really well to puddings. I give it 3 stars, my son gives it 5!-25 Mar 2012

Excellent for coconut lovers (which we are). So easy to make & even easier to consume mmmm Thanks-15 Dec 2016

by Alana_whitiora

Lovely and scrumptious. This went down very well with a fussy child. I will absolutely be adding this to my cook book...YUM!! PS I made a slight adjustment to suit my family's palette-18 Dec 2013(Review from this site AU | NZ)

Coconut Rice Pudding Made in a Rice Cooker

To me, Rice Pudding is serious comfort food. Growing up in Ireland rice pudding was often a dessert that would warm you up on a freezing Winter’s evening, and many times Fall and Spring evening too. This rice pudding is a luscious, creamy non-traditional dessert made with coconut milk and topped with sweet, juicy strawberries, mango and lime salsa.

I thought I would put more of a tropical twist on this dessert that is normally spiced with cinnamon and nutmeg. I am taking some of my favorite flavors which are Asian inspired and marrying them all together in this one decadent dessert.

A creative twist on the norm is replacing the regular milk and cream for coconut milk. Still rich and creamy, coconut milk adds its own unique flavor without the dairy. It is still “fatty” like cream so you still get that richness.

The fruit salsa on top is the icing on the cake. Once you pair it with a spoonful of the rice pudding it will all make sense. It’s like a tropical explosion that you can’t believe you never had before. In my opinion it’s the combination of texture, temperature and the lime zest that makes this simple dessert stand out. For easy zesting, invest in a Microplane, they are a lifesaver. It’s incredible and makes the labor of zesting a thing of the past. Also, if you were admiring my cutting board I used, it is from Boos, the masters in cutting boards. This board is so durable and well made, it will last you a lifetime.

I made my rice pudding in a Panasonic Rice Cooker. It doesn’t only cook plain rice like you might think Rice cookers have multiple uses. What I like about rice cookers is you can add in all of your ingredients, mix it, set it and forget it. This rice cooker is an inexpensive piece of kitchen equipment that has multiple uses. All tools in my kitchen have to do more than one job otherwise I don’t have space for them.

I created this recipe for The Inspired Home website. It’s a place where I go to find out what new products are coming out along with tips and fantastic recipes. The Inspired Home’s mission is to inspire, inform and encourage you to make your house into a home, lead a balanced and healthy lifestyle and to create moments to celebrate and connect with your friends and family. Make sure you check out the Coconut Rice Pudding recipe and video there.

Coconut Rice Pudding

Welcome to paradise with this easy to make, no-bake dessert. All you need is a spoon and an appetite. This Coconut Rice Pudding is the kind of treat you’ll be opening the fridge and stealing some spoonfuls. I’ll just have one, or 2… make it 3.

If you’re a fan of rice puddings, you’ll love this tropical upgrade that makes it 10000% much tastier. Add some toasted coconut on top you’ll be automatically transported to the big islands.

I made it with the fear that it wouldn’t work. Thankfully the dessert was flavorful, easy to make and definitely a keeper. Next time I’ll make a double batch and divide it in mason jars! Super cute treat to take to parties and get-togethers. Everybody can have their own little Coconut Rice Pudding. Sweet!

On this post, you will find step by step pictures of the process, that way, you can guarantee that your Coconut Rice Pudding will be a success.

To get started, we boil the rice and water together. When it starts boiling, we place a lid on the pot and reduce the heat low. We cook the rice until the water has completely absorbed and the rice is soft and fluffy.

At this point, we add the pinch of cinnamon, condensed milk and coconut milk.

This will cook on low heat for 15-20 minutes or until the mixture thickens. The mixture will boil. Stir constantly so it doesn’t stick on the bottom of the pot.

As soon as it starts thickening, your Coconut Rice Pudding is ready. It’s important not to overcook the rice since it will get hard when it cools. Remove it from the fire when it looks thick and bit soupy:

Remove it from the fire and pour it in a bowl. We add the flaked coconut and mix. Let it cool completely and then stick in the fridge for a minimum of 4 hours. That’s it! Super easy and delish.

I hope you can try this delicious Coconut Rice Pudding at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Coconut milk vs regular milk

Regular milk will work just as well as a substitution in this recipe. I decided that I enjoy the coconut flavor and the creaminess of this rice pudding a lot more than with plain milk, so that’s why I made the switch. You can use any type of milk that you have in your fridge, but I would suggest a good 3.25% milk to give you that awesome creamy flavor.

I’ll be honest with you though, the berry sauce takes this pudding over the edge. It’s so delicious, I could barely stop myself from eating it all. I actually have to fight my husband over this pudding, since it’s both our favorite.


  • ½ cup black rice
  • 2 ½ cups water
  • 1 cup unsweetened coconut milk
  • ¼ cup sugar
  • ½ teaspoon pure vanilla extract
  • ½ cup jasmine rice
  • 2 cups water
  • 1 ¼ cups unsweetened coconut milk
  • ¼ cup sugar
  • 1 cup finely diced fresh pineapple (preferably golden)
  • freshly grated nutmeg

In a medium saucepan, combine the black rice and water and bring to a boil. Cover and simmer over low heat until the water has been absorbed and the rice is almost tender, about 40 minutes. Add the coconut milk and simmer, stirring occasionally, until the rice is tender and pudding-like, about 12 minutes. Stir in the sugar and vanilla and let cool to room temperature.

In a medium saucepan, combine the jasmine rice and water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the rice is tender, about 25 minutes. Add 1 cup of the coconut milk and the sugar and simmer, stirring occasionally, until the rice is thickened, about 1 hour. Stir in the diced pineapple, nutmeg and the remaining 1/4 cup of coconut milk and let the jasmine rice pudding cool to room temperature.

Layer the puddings in 4 glasses, alternating 3 layers of jasmine rice with 2 layers of black rice. Serve at room temperature or slightly chilled.

Coconut Rice Pudding with Rhubarb Compote

If you&rsquove only tried rhubarb in pie, it&rsquos time to expand your horizons. The bright-pink fleeting spring stalks are equally fabulous in salads, sauces and all kinds of desserts. This recipe for coconut rice pudding with rhubarb compote borrows from the British tradition of pairing rhubarb with cream&mdashinstead of sugar&mdashto counteract its bitter flavor.

In fact, this recipe uses three different types of milk to achieve supreme creaminess: whole milk, coconut milk and sweetened condensed milk. &ldquoSweetened condensed milk is neat because it means you don&rsquot have to add any other sweetener,&rdquo recipe developer Erin McDowell tells us. &ldquoIt&rsquos very easy to just dump everything and stir together. The rice pudding takes barely any time, and you can whip up a simple rhubarb compote while the pudding is setting up in the fridge.&rdquo

If you happen to be feeling ambitious, double the compote recipe and spread the leftovers on your morning toast.

Rice Pudding

One 13.5-ounce (283g) can coconut milk

1 cup (312g) sweetened condensed milk

½ vanilla bean, halved and scraped

Rhubarb Compote

4 stalks (255g) rhubarb, chopped

½ vanilla bean, halved and scraped

1. Make the Rice Pudding: In a medium pot, stir together the coconut milk, sweetened condensed milk, rice, whole milk, cinnamon and vanilla bean seeds.

2. Cook the mixture over medium-low heat, stirring often, until the rice is tender and the mixture thickens, 20 to 25 minutes. Transfer to a heat-safe bowl, place plastic wrap directly on the surface of the pudding and refrigerate until chilled, at least 1 hour.

3. Make the Compote: In a medium pot, mix together the rhubarb, sugar and vanilla bean seeds. Cook over medium heat until the mixture breaks down and becomes jammy, 10 to 15 minutes. Cool completely.

4. To serve, spoon the rice pudding into serving dishes and top with the compote.

Coconut rice pudding with roasted cherries

My mum always made the classic rice pudding that consisted of milk, cinnamon and raisins. It was so darn good, and perfect. She recently had tweaked it for me and started using almond milk instead of regular milk, a change I very much welcomed.

Lately, I've been making batch upon batch of rice pudding, and I have been making it every which way. With almond milk, with rice milk, testing different rices and different fruit combinations. As I'm sure you've guessed, this combination right here hit it out of the park. Jasmine rice, coconut and cherries play very nicely together.



Skill level


  • 3 cups fresh cherries, halved and pitted drizzle of maple syrup
  • 1 tsp vanilla
  • 1 pinch of salt
  • 1½ cups jasmine rice
  • 2 cans of full-fat coconut milk (480 ml)
  • ⅓ cup maple syrup
  • seeds from 1 vanilla bean plus 1 tbsp vanilla extract (or 2 tbsp vanilla extract)
  • ¼ tsp salt
  • ½ cup shredded coconut, or coconut strips (lightly toasted at 180˚C for 5-7 minutes)

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time (optional) 1 hour

Place the cherries, a drizzle of maple syrup, 1 tsp of vanilla, and a pinch of salt into a 23 cm round or a 20 cm x 25 cm baking dish. Bake for 20-25 minutes, until the cherries are soft and bubbly.

To make the rice pudding, place the rice, coconut milk, maple syrup, vanilla, salt and 1 cup water in a medium sauce pan. Bring to a boil over medium heat, then reduce to a simmer. Simmer gently, uncovered, for about 30-40 minutes. The consistency of the rice is more important than the time it takes. Once most of the liquid has been absorbed (you want a slight creaminess, but not too much liquid), and when the rice has been cooked, you are done. If too much of the liquid has been absorbed and the rice is not cooked through, add a little more water until it is cooked.

To serve, pour the rice pudding over the roasted cherries. Finish with the toasted, shredded coconut, and place it in the fridge until it sets, about 30 minutes.

• You can serve this warm or cold, or you can store it in the fridge in an airtight container for a couple of days and reheat.

Recipe from What’s Cooking Good Looking by Jodi Moreno, with photographs by Jodi Moreno.

3 Tips for the Best Rice Pudding

  1. The type of rice is important:Arborio rice is preferred because its starchiness creates a creamier consistency. In a pinch, short-grain rice will work too.
  2. Skip the lemon if you’re using tart cherries: If the stars align and you do have tart cherries, skip the fresh lemon juice when making the sauce.
  3. Don’t forget to stir: Once the coconut and almond milk go in, frequent stirring is key to prevent lumpy rice pudding.

At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. Kitchn Love Letters is a series that shares our favorite, over-and-over recipes.

The Secret Ingredient (Coconut): Double Coconut Rice Pudding Recipe

Down in Florida, we think coconuts are dangerous. In gusty summer hurricane winds, they're like cannonballs, flying through the air with the greatest of speeds. You don't want to be in a coconut's way, oh no. Or standing underneath one when it gets ripe enough to plummet down from its palm and clock you on the head.

Yes, coconuts are dangerous, but they are also dangerously delicious. And what better to do with a menace to society than to eat it—take it off the streets for good! Coconut is one of those few ingredients that really is sweet and savory, and that can taste so all-American, and also so ends-of-the-earth exotic.

Coconut comes in many forms. This rice pudding uses coconut milk, and dried coconut, plus a few extras like rice and sugar and cream to make this creamy coconut concoction, inspired by Thai coconut rice and coconut ice cream. It's luscious, not too sweet, decadent, exotic, and comforting. How's that for a dessert!

South Indian Coconut Rice Pudding

Did you know that India's Jews come from four distinct groups and can trace their roots there back to ancient times? As in all Jewish communities around the world, Indian Jews translated their culinary tastes and the laws of kashrut to embrace the foods of the region. Here's a recipe that's perfect for Shavuot and all year 'round.

My craving for a hearty rice pudding led to this gorgeous dish. Rice puddings are a very common snack and dessert in Indian communities. My mum would cook us Indian rice pudding regularly with spices and toasted nuts. Southern Indian rice pudding, also known as payasam, is similar in ways to the kheer Indian rice pudding. Traditional payasam is made with rice and is a tad milky in consistency. There is a variety of ways to cook this dish and local communities also make a delicious version with broken or cracked wheat.

I have eaten ‘Thengai paal Payasam’ at weddings and pujas in the past. Coconut rice pudding is full of flavor, decadent, and almost always makes me go for second helpings. Topped with fried pistachios, cashew nuts, and puffy raisins this pudding is a mouthful of gorgeousness. My favourite are the raisins, so asking mum to add extra raisins was the done thing. I have used jaggery to cook the payasam, which lends a lovely sweetness but also gives it that caramel color. Palm sugar or unrefined brown sugar would be a perfect alternative.


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