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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Love rice pudding, or semelina, or tapioca as a dessert and if there is any left over don’t mind it for breakfast too! Oooh a splash of rum ……now that takes it out of the kiddie realm and topped with toasted coconut that’s a nice alternative.
You know, I think I’ve only had tapioca once in my life, I have to check into it, I really have no idea what tapioca is.
I also haven’t had rice pudding since my mother last made it years ago. The arborio rice and coconut have my interest piqued in trying some though!
i haven’t had rice pudding since I was a kid but you brought back sweet memories and a urge to re-visit it!
oh my heck. You just did it again. My mouth is watering and I’m suddenly craving rice pudding like it’s a three layer chocolate cake. This sounds amazing! And most definitely worthy of a battle with the coconut.
Okay, this will be the weekend treat…and I will get some really good chocolate block to stick into the center to melt right before inhaling it like nobody’s business!
Yikes! Sounds pretty awesome…
Look at all those lovely vanilla beans! Love the coconut on top and the creaminess of the pudding – absolutely a winner! I knew something was up when you cracked a coconut! Great job Sue.
I’ve never been a fan of rice pudding, but this one sounds terrific. I think I’ll have to give it another try.
I love making coconut milk rice pudding.I usually add raisins and a ridic amt of cinnamon. Yours is creamy perfection, Sue!
I haven’t had rice pudding for years, but now I’m really craving it! Yours looks and sounds so delicious!
As a rice pudding lover I have to say that this looks absolutely amazing! I must try this coconut version…coconut is my other love! 🙂