A luscious, dairy-free dessert I love making when I want something both comforting and tropical. Fragrant jasmine rice simmers in rich coconut milk, sweetened with vanilla and sugar, and warmed with cinnamon—finished with fresh fruit for a bright, refreshing touch.
Why You’ll Love This Recipe
I like how this recipe comes together in one pot with minimal effort, yet feels indulgent and special. The coconut milk makes it rich and creamy without any dairy, the cinnamon adds warmth, and the tropical fruit topping makes it feel fresh and light.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup jasmine rice
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4 cups coconut milk
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½ cup sugar
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¼ teaspoon salt
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon (optional)
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¼ cup unsweetened shredded coconut (optional)
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Fresh mango or pineapple, diced (for topping)
Directions
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I rinse the jasmine rice under cold water until the water runs clear to remove excess starch for a creamier pudding.
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In a medium saucepan, I combine the rinsed rice and coconut milk, then bring it to a gentle boil over medium heat, stirring occasionally to prevent sticking.
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Once boiling, I reduce the heat to low and stir in the sugar, salt, and vanilla extract. I cover and simmer for about 20–25 minutes, stirring occasionally, until the rice is tender and the pudding has thickened.
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I stir in ground cinnamon and shredded coconut, if I’m using them, then remove the pan from the heat and let it rest for 5 minutes to thicken further.
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I serve it warm or chilled, topped with fresh mango or pineapple, and sometimes garnish with extra cinnamon or toasted coconut.
Servings and timing
Servings: 4
Prep Time: 5 minutes
Cook Time: ~25 minutes
Total Time: ~30 minutes
Variations
Sometimes I replace the jasmine rice with arborio rice for an even creamier texture. I’ve also used coconut sugar instead of white sugar for a deeper caramel flavor, and added a splash of rum for a grown-up twist.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of coconut milk if it’s too thick.
FAQs
Can I make this with regular milk instead of coconut milk?
Yes, but I recommend whole milk for a rich texture.
Can I make this recipe sugar-free?
Yes, I swap sugar for my preferred sweetener and adjust to taste.
What kind of rice works best?
I like jasmine for its fragrance, but arborio or medium-grain rice also work well.
Can I freeze rice pudding?
I can, but I prefer it fresh since freezing can change the texture.
How can I make it more tropical?
I stir in diced pineapple or mango during the last few minutes of cooking, then top with more fruit before serving.
Conclusion
I love how this creamy coconut rice pudding is both simple and versatile. It’s equally at home as a cozy winter dessert or a light summer sweet, especially with the addition of fresh tropical fruit.
Print
Creamy Coconut Rice Pudding
- Total Time: 30 minutes
- Yield: 4 servings
Description
A luscious, dairy‑free dessert that blends fragrant jasmine rice with rich coconut milk, sweetened with vanilla and sugar, and warmed with cinnamon—finished with tropical fruit for a refreshing finish.
Ingredients
1 cup jasmine rice
4 cups coconut milk
½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (optional)
¼ cup unsweetened shredded coconut (optional)
Fresh mango or pineapple, diced (for topping)
Instructions
Rinse the jasmine rice under cold water until the water runs clear; this removes excess starch and helps create a creamier texture.
In a medium saucepan, combine the rinsed rice and coconut milk. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
Once boiling, reduce heat to low. Stir in sugar, salt, and vanilla extract. Cover and simmer for about 20–25 minutes, stirring occasionally, until the rice is tender and the pudding has thickened.
Stir in ground cinnamon and shredded coconut, if using, for added flavor and texture. Remove from heat and let rest for 5 minutes—the pudding will continue to thicken as it cools.
Serve warm or chilled, topped with fresh diced mango or pineapple; optionally garnish with extra cinnamon or toasted coconut.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
