This creamy Coconut Rice Pudding is rich, sweet, and the perfect tropical comfort dessert made with coconut milk. Easy to make and naturally gluten free.
Updated May 2026: This coconut rice pudding has been refreshed with better tips, texture guidance, and step-by-step instructions for perfect results every time.
If you’ve ever wanted a dessert that feels like a warm hug and a beach vacation at the same time… this is it.
This coconut rice pudding is creamy, slightly sweet, and packed with tropical flavor. It’s the kind of dessert you keep going back to “just for one more bite”… and suddenly half the bowl is gone.
Why You’ll Love This Coconut Rice Pudding
- Ultra creamy texture
- Made with coconut milk for tropical flavor
- Easy, pantry-friendly ingredients
- Delicious warm or chilled
- Perfect for make-ahead desserts
Key Ingredients
- Rice
- Coconut milk
- Sweetened condensed milk
- Cinnamon
- Shredded coconut
How to Make Coconut Rice Pudding (Step-by-Step)
Cook the Rice
Start by cooking the rice in water until soft and fluffy. This is your base, so make sure the water is fully absorbed.
Add Coconut Milk & Flavor
Once the rice is ready, add coconut milk, condensed milk, and cinnamon.
Cook Until Thick & Creamy
Cook over low heat while stirring until the mixture thickens into a creamy consistency.
Know When It’s Done
The pudding should look creamy and slightly loose. It will thicken more as it cools.
Finish & Chill
Stir in shredded coconut, let cool, then refrigerate for at least 4 hours.
Tips for Perfect Coconut Rice Pudding
- Do not overcook the rice or it will become hard later
- Stir constantly to prevent sticking
- Remove from heat while still slightly loose
- It thickens as it cools
Serving Ideas
- Top with toasted coconut
- Add cinnamon or nutmeg
- Serve in mason jars for parties
- Pair with tropical fruit
Storage
Store in the refrigerator for up to 4 days. Serve chilled or gently reheated.
Coconut Rice Pudding
Ingredients
- 1/2 cup long grain white rice
- 1 cup water
- 13.50 oz coconut milk
- 1 can sweetened condensed milk
- Pinch of cinnamon
- 1/2 cup coconut flakes
Garnish
- 1/2 cup coconut flakes toasted
Instructions
- In a pot, combine the rice and water over high heat.
- Once boiling, cover and reduce heat to low.
- Cook for 10–12 minutes or until the rice is soft and water is absorbed.
- Fluff the rice with a fork.
- Add the condensed milk, coconut milk, and cinnamon. Stir to combine.
- Cook on low heat for 15–20 minutes, stirring constantly, until thick and creamy.
- Remove from heat and stir in the coconut flakes.
- Let cool completely.
- Refrigerate for at least 4 hours before serving.
- Serve topped with toasted coconut.
Notes
- If you prefer a sweeter pudding, add more condensed milk to taste.
- If your rice pudding thickens too much after cooling, stir in a little coconut milk to bring back the creamy texture.
- Do not overcook the rice, as it will firm up as it cools.
Nutrition
FAQ
Why is my rice pudding hard after cooling?
It was likely overcooked. Remove from heat while still slightly loose.
Can I use only coconut milk?
Yes, but the condensed milk adds sweetness and creaminess.
Can I make coconut rice pudding ahead of time?
Yes, it actually tastes better after chilling.
Is coconut rice pudding gluten-free?
Yes, this recipe is naturally gluten-free.
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This is one of the best Coconut rice pudding recipes I’ve tried. For my tasting I added some lemon rind as per the milk rice pudding recipes but the coconut in this recipe just bursts on your mouth. Well done!
Thank you so much Marie! I’m glad you liked it. Have a great day!
Making this for the second time. Absolutely love, thank you for the recipe!
Thanks for the feedback Kami! I am glad you liked it. We have it over here a lot and it’s my girls favorite.
do u stir in 1/2 cup regular coconut then refrigerate and use the 1/2 cup toasted coconut only for garnish?
Exactly Mare.
Can I do it in my crock pot?
I haven’t tried it in the crock pot and since this requires stirring, I am not sure it would work out
What do u mean by fluffing the rice with a fork?
Just mix the rice using a fork Renee
I followed the directions but there is such an after taste I had to add some cream of coconut and sugar. It was a very funny taste. It’s a shame too I love rice pudding.Ill probably won’t make this again
Really? I am so sorry that happened. Is there a chance part of the rice burned at the bottom?
Hi I am in the process of making this recipe and what size can is the condensed milk?
14 oz Jeanne