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Thick, velvety white coconut milk pudding with visibly plump white rice grains suspended in the creamy sauce.
FL Recipes

The Ultimate Creamy Coconut Rice Pudding Experience

This luxurious Coconut Rice Pudding features a thick, velvety white coconut milk base with visibly plump, soft-cooked rice grains. Finished with golden brown toasted coconut flakes and a light nutmeg dusting.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 people
Course: Breakfast, Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coconut Rice Pudding Ingredients
  • 1/2 cup short-grain white rice 100g, Arborio or similar starchy rice
  • 1 1/2 cups filtered water 360ml
  • 1/4 tsp kosher salt 1.5g
  • 1 can full-fat coconut milk 13.5 oz / 400ml
  • 1/3 cup granulated sugar 65g
  • 1 tsp pure vanilla extract 5ml
  • 1/4 cup unsweetened coconut flakes 15g, large flakes for toasting
  • 1/4 tsp ground nutmeg 0.5g, for dusting

Equipment

  • 1 Heavy-bottomed saucepan Essential for even heat distribution to prevent the pudding from burning.
  • 1 Wooden Spoon Used for gentle stirring to coax out the rice starches.
  • 1 Dry skillet Needed for toasting the coconut flakes to a golden brown.

Method
 

Cooking Process
  1. In a medium heavy-bottomed saucepan, combine the short-grain white rice, water, and kosher salt. Bring to a gentle boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 12 to 15 minutes until water is absorbed and grains are soft.
  2. Stir the full-fat coconut milk and granulated sugar into the cooked rice. Simmer uncovered on low heat, stirring frequently for 15 to 20 minutes until the liquid transforms into a thick, velvety white pudding.
  3. Remove from heat and stir in the pure vanilla extract. In a separate dry skillet over medium heat, toast the unsweetened coconut flakes for 2 to 3 minutes, tossing continuously until golden brown.
  4. Ladle the warm pudding into a rustic matte ceramic bowl. Generously garnish the top with the golden brown toasted coconut flakes and finish with a light dusting of ground nutmeg. Serve immediately.

Nutrition

Calories: 385kcalProtein: 3gFat: 24gFiber: 2g

Notes

If the pudding is too thick, stir in an extra splash of warm coconut milk.
Ensure the heat stays low when adding sugar to prevent the velvety white base from turning brown.
Keyword Coconut Rice Pudding,Dairy-Free Pudding,Vegan Dessert

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