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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I am allergic to coconut so I am wondering what I should use as a substitute and still get the same creamy texture.
You might use evaporated milk.
I’ll wait for the instant pot version, which I’m sure you are working on!! Stirring for 20 minutes continually sounds like a lot of work. I made a rice pudding in the oven with arborio rice, which is fantastic and hands-off. This looks fantastic, and I’m sure many will love it. Your recipes are always great!
I have an amazing recipe for instant pot rice pudding, check it out Ann.
The recipe calls for 13.5 oz can of coconut milk butter but it does not specify unsweetened or regular. I look forward to trying this!
I buy unsweetened coconut in the can, Stacy.
This was very good, I made it vegan
Thanks Holly <3
If I make a double batch, does it freeze well if I want to save half to take to my sister? It’s absolutely fantastic and I know she would love it too! ????
I know you can freeze rice pudding, but you have to take care to use a freezer safe container so it won’t get freezer burn.
hi is vanilla bean paste the seeds from the pod?
Yes, it’s a paste made from the seeds, but less expensive and easier than using actual seeds. You can buy it in most large grocery stores, or check Amazon. They do vary in quality, and the one I like is Neilsen-Massey. It’s not cheap, but a little goes a long way.
you know, one of the first foods i cooked for Stella (the wee one) out of the Williams Sonoma baby/toddler cookbook was a coconut rice pudding. I thought “oh, ok, this is easy, it smells good….WAIT. THIS IS DELICIOUS.” and i used to make way extra to eat with her. because it’s wonderful, and i can’t believe babies get to eat that good. this one is obviously more sophisticated than the one i made, and certainly even more delicious, which means the wee one may get a new version of the treat soon.
i think rice pudding is weird, but i love coconut so much that it has driven me to bookmark this recipe. 🙂
You have convinced me that this is the best rice pudding ever.
This sounds wonderful and I can hardly wait to try it …luckily for me I have all the ingredients in the pantry!