Creamy Coconut Rice Pudding is pure comfort in a bowl ~ softly cooked rice, rich coconut milk, and just the right balance of sweetness.
Rice pudding is one of those desserts I usually don’t mess with. When it’s done right, all I want is a creamy texture, plenty of vanilla, and that familiar, comforting simplicity.
But this coconut version is the rare exception. Made with rich coconut milk, fresh coconut, and some aromatic vanilla bean, it takes classic rice pudding to a deeper and more luxurious level ~ and it also happens to be vegan. I’s the kind of dessert that reminds me how a small twist can sometimes make all the difference.
arborio rice for creamy coconut rice pudding
I use arborio rice ~ the short-grain Italian rice best known for risotto. Its naturally high starch content gives the pudding an especially creamy texture, with just the right amount of chew. It’s also a practical choice, since I almost always have a half box lingering in the cupboard after one risotto or another.
If you can’t find arborio rice, look for any short- or medium-grain white rice like sushi rice ~ they have enough natural starch to make a creamy rice pudding.
the kick of vanilla goes well with coconut
- vanilla bean paste is my choice, it’s richer than extract and has those wonderful specks. It’s also cheaper than vanilla beans themselves.
- vanilla bean ~ it’s a great way to use up leftover vanilla beans*, just pop it into the pot while your pudding is cooking.
- vanilla extract ~ try to buy the good stuff, cheap imitations are not worth it.
*After I scrape out the seeds for a recipe, I’ll add the pod to my sugar canister to make a subtle aromatic vanilla sugar. Or I’ll add it to my jar of Homemade Vanilla Extract.
serving your coconut rice pudding
We enjoy rice pudding hot, warm, room temp or chilled, so it’s super versatile. I especially love it warm from the pot, and if I can’t have that I’ll re-warm cold pudding in the microwave. I usually add a splash of coconut milk or cream to loosen it.
the bottom line
I like this recipe because it can all be done in one pot on the stove. That makes it a quick and easy project when I get the urge for a creamy comforting dessert. And if you’re a rice pudding lover I don’t have to tell you that it makes the best midnight snack and an even better breakfast.
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Creamy Coconut Rice Pudding (Vegan)
Ingredients
- 1 cup arborio rice
- 13.5 oz can of coconut milk
- 1/3 cup sugar
- 1/2 cup sweetened shredded coconut
- 1 tsp vanilla bean paste
optional
- more coconut milk or cream, warmed
Instructions
- Cook the 1 cup arborio rice in 4 cups water for 15 minutes or until just tender but still firm.
- Drain and return the rice to the pan and add the 13.5 oz can of coconut milk and 1/3 cup sugar. Stir to combine and put back on the stove. Bring to a simmer and cook, stirring often, for another 10-15 minutes or until the pudding is thick. Keep the heat low and stir often to avoid scorching or sticking.
- Stir in the 1 tsp vanilla bean paste and 1/2 cup sweetened shredded coconut. Serve warm topped with fruit, if desired.
- The pudding can also be served at room temperature or chilled. It will firm up as it chills. You can loosen the pudding with extra coconut milk or cream.
- Store leftover pudding in the refrigerator for up to 2 days. Reheat individual servings in the microwave.
Nutrition
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Second time making this! Love it! So luscious!
Would omitting the shredded coconut be problematic?
No, that’s absolutely fine.
I hope you laugh! My husband has that cold flu cough and loves rice pudding so…
I don’t usually stray or experiment but when I saw this I just knew we had the ingredients maybe not the
coconut but all else. NOPE not even the rice. WTH! But I did have one of the 1 minute brown rice cups and sweetened condensed milk and he loves raisin in his rice pudding (yay got those) I “carefully “ measured the condensed milk 😉 into the microwaved rice added the raisins and my gosh it wasn’t too bad. Oh yes I had the vanilla bean paste. LOL! A treat tonight. Thanks for the idea.
I’m dying DonnaMarie, but I get it! You could go viral with this on TikTok. Hope your husband feels better 🙂
Because it inspired Me to experiment. If you read my previous comment and laughed it probably because you knew it would not work. First, it
Wasn’t pudding of
Course. Then there’s the other failures. Oh well I’m making the poor sickly guy the real deal. He was sweet as he did gives it a try. The rice was crunchy The raisins were good. Thanks for all Your recipes that when followed ;-o always are delicious
Should I cover the pan when cooking the rice in water? How about when I’m cooking it with the coconut milk?
No, no covering necessary.
can you be more specific on the boiling of the rice? do I wait for it to cook down, absorb all the water? thank you!!!
No, you don’t wait for the water to boil down, just drain like pasta. It takes maybe 15 minutes or so, give or take, and you taste the rice to be sure it’s firm but tender.