Creamy Coconut Milk Rice Pudding in Just 30 Minutes

There’s something magical about coconut milk rice pudding – that creamy, dreamy texture that wraps around your spoon like a warm hug. I first fell in love with this dessert during a rainy afternoon when I needed comfort food fast. What makes it special? Just a handful of simple ingredients transform into pure coziness in under 30 minutes. The coconut milk gives it this rich, velvety base that regular milk just can’t match. Whether you serve it warm or chilled, plain or dressed up with toppings, this pudding adapts to whatever mood you’re in. Trust me, once you try this version, you’ll understand why it’s become my go-to when I need a little sweetness in my day.

Why You’ll Love This Coconut Milk Rice Pudding

This isn’t just any rice pudding – it’s the kind that makes you close your eyes and sigh after the first bite. Here’s why it’s special:

• Creamy dreaminess: The coconut milk creates a luscious texture that’s richer than traditional versions
• Effortless magic: Just dump ingredients in a pot and let them work their cozy alchemy
• Dairy-free delight: Perfect for lactose-sensitive friends (they’ll thank you!)
• Blank canvas: Dress it up or keep it simple – it’s delicious either way

I make this at least twice a month because it’s that good and that easy. You’ll see!

Ingredients for Coconut Milk Rice Pudding

Here’s everything you’ll need to make this dreamy dessert – simple pantry staples that come together in the most magical way. I’ve learned through trial and error that quality matters here, especially with the coconut milk (more on that later).

• 1 cup white rice (rinsed well – this removes excess starch for perfect texture)
• 1 can (13.5 oz) full-fat coconut milk (don’t skimp here – the good stuff makes all the difference)
• 2 cups water (just regular tap water works fine)
• 1/4 cup sugar (I use regular granulated, but you can adjust to taste)
• 1/2 teaspoon pure vanilla extract (the real stuff, please – imitation just won’t do it justice)
• Pinch of salt (trust me, this tiny bit makes the flavors pop)

See? Nothing fussy or complicated. I always keep these ingredients on hand because you never know when a coconut milk rice pudding emergency might strike (and yes, that’s absolutely a real thing in my world).

How to Make Coconut Milk Rice Pudding

Okay, let’s get cozy! Making this pudding is as easy as 1-2-3 – I promise you can’t mess it up. Just follow these simple steps and you’ll have creamy magic in no time.

Step 1: Rinse and Combine

First, rinse that rice under cold water until the water runs clear – this removes extra starch so your pudding isn’t gluey. Dump everything (yes, everything!) into your pot – rice, coconut milk, water, sugar, and that sneaky pinch of salt. Give it one good stir to say “hello” to all the ingredients.

Step 2: Simmer to Perfection

Now crank the heat to high until it boils (watch for bubbles at the edges!), then immediately lower to the gentlest simmer. Set your timer for 20 minutes – stir every 5 minutes or so to prevent sticking. You’ll know it’s ready when the rice is tender and the mixture looks gloriously creamy.

Step 3: Finish and Serve

Kill the heat and stir in that vanilla – wow, the aroma! Let it sit for 5 minutes (this is when the magic thickens up). Serve warm with cinnamon dusted on top, or chill it for a cool treat. My favorite? Fresh mango chunks on top – pure bliss!

Tips for the Best Coconut Milk Rice Pudding

After making this pudding more times than I can count (seriously, my friends call me the rice pudding queen), here are my can’t-live-without tips:

• Full-fat is non-negotiable: Light coconut milk makes sad, watery pudding – spring for the good stuff
• Low and slow wins: That gentle simmer is everything – rush it and you’ll scorch the bottom
• Taste as you go: Add sugar gradually – some coconuts are sweeter than others
• Let it rest: Those 5 minutes off heat are when the pudding goes from good to “oh wow”

Follow these, and you’ll have pudding perfection every single time – pinky promise!

Variations for Coconut Milk Rice Pudding

One of my favorite things about this recipe is how easily it adapts to whatever flavors you’re craving. Here are my go-to twists:

• Cardamom Dream: Add 1/4 tsp ground cardamom with the vanilla – so fragrant and exotic!
• Tropical Bliss: Stir in diced mango or pineapple at the end for a sunny vacation vibe.
• Chia Boost: Mix in 2 tbsp chia seeds after cooking – they’ll thicken it even more overnight.

See? With just one little change, you’ve got a whole new dessert. My kitchen becomes a pudding laboratory sometimes – so much fun to experiment!

Storing and Re Coconut Milk Coconut Milk Rice Pudding

Here’s the beautiful thing about this pudding – it actually gets better as it sits! Store any leftovers (if you’re lucky enough to have some) in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or coconut milk to bring back that creamy magic – microwave in 30-second bursts, stirring between each one. Cold pudding straight from the fridge? Also absolutely delicious!

Nutritional Information for Coconut Milk Rice Pudding

Now, I’m no nutritionist, but I know some folks like to keep track of what they’re eating (especially when it’s as delicious as this pudding). Here’s the scoop on what you’re getting in each serving – just remember these are estimates since brands and ingredient sizes can vary.

• Serving size: About 1/2 cup
• Calories: 220 (totally worth every one!)
• Sugar: 12g (from natural coconut sugars and a bit of added sweetness)
• Fat: 10g (mostly the good kind from coconut milk)
• Carbs: 30g (hello, comforting rice goodness!)
• Protein: 3g (a nice little bonus)

Just between us? I don’t count calories when it comes to this pudding – life’s too short! But it’s nice to know this creamy treat is actually pretty reasonable as desserts go. The coconut milk gives you healthy fats, and it’s naturally cholesterol-free. Not bad for something that tastes this indulgent, right?

FAQs About Coconut Milk Rice Pudding

I get asked about this pudding all the time – here are the questions that pop up most often with my tried-and-true answers:

• Can I use brown rice instead? While you can, it’ll need nearly double the cooking time and extra liquid. The texture won’t be as creamy – white rice is my go-to for that perfect pudding consistency.
• Is this recipe vegan? Absolutely! Just make sure your sugar is vegan-friendly (some brands process it with bone char). Everything else is plant-based goodness.
• Can I make it in a rice cooker? You bet! Combine all ingredients in the cooker and use the white rice setting. Stir in vanilla after cooking – so hands-off easy.
• Why is my pudding too thick/thin? Thick? Add a splash of coconut milk. Thin? Simmer a few extra minutes uncovered. Both fixes take seconds and save the day!
• Can I freeze leftovers? Honestly, the texture changes when frozen – it gets grainy. I prefer keeping it refrigerated where it stays perfect for days.

Still have questions? Ask away – I’ve probably tested every possible variation of this pudding by now!

Share Your Coconut Milk Rice Pudding Experience

Did your pudding turn out dreamy? I’d love to hear how it went! Snap a pic of your creamy creation or tell me about your favorite variation – kitchen stories make my day.

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