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–+ servings
This creamy Coconut Rice Pudding is delicious, sweet and the perfect comfort dessert that will transport you to the islands. Easy to make and Gluten Free.
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Coconut Rice Pudding

This coconut rice pudding is creamy, rich, and made with coconut milk and condensed milk for the perfect tropical dessert. Easy to make and naturally gluten free.
Course Dessert
Cuisine latin american
Keyword coconut dessert, coconut rice pudding, creamy rice pudding, rice pudding recipe, tropical pudding
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 5 servings
Calories 331kcal
Author Tiffany Bendayan

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
US Customary - Metric

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

Serving: 1serving | Calories: 331kcal | Carbohydrates: 21g | Protein: 4g | Fat: 27g | Saturated Fat: 24g | Sodium: 19mg | Potassium: 281mg | Fiber: 3g | Sugar: 1g | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 3.2mg
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