Coconut Rice Pudding Delight

This coconut rice pudding is the creamiest dessert to brighten any day with a taste of the tropics. Inspired by a favorite Disney cruise memory, it is packed with coconut flavor and comes together quickly in one pot. Warm or cold, it always disappears fast in my house thanks to its rich texture and comforting sweetness.

The first time I served this at a family reunion everyone asked for the recipe. Now I make it for nearly every special occasion when we need something fast but impressive.

Ingredients

• Medium or short grain rice: This is what gives the pudding the perfect creamy texture Choose Arborio or sushi rice for the best results
• Whole milk: Use whole milk for richness Avoid low fat versions for maximum creaminess
• Full fat coconut milk: Essential for deep coconut flavor and a rich mouthfeel Shake well before opening to mix the cream with the liquid
• Sweetened condensed milk: Adds a caramel sweetness and helps thicken the pudding Look for cans with no added thickeners or oils
• Heavy cream: Balances out the sweetness and delivers silky smooth pudding You can swap for half and half if needed
• Ground cinnamon or cinnamon stick: For warmth and depth Use freshly ground cinnamon or add a stick while cooking and take it out before serving
• Golden raisins: These offer gentle sweetness and plump texture Use regular raisins if you cannot find golden ones or skip entirely
• Shredded sweetened coconut: The star ingredient for texture and that coconut punch Taste for freshness before adding Toast extra to sprinkle on top for garnish

Step-by-Step Instructions

Cook the Rice:

Add the rice whole milk and coconut milk to a large saucepan Set the heat to high and bring to a boil As soon as it boils reduce the heat to low and cover Let the rice simmer gently for fifteen minutes stirring now and then to keep it from sticking

Sweeten and Simmer:

Uncover the pan and stir in the sweetened condensed milk heavy cream cinnamon and raisins if using Set the heat as low as possible and simmer for around ten more minutes Stir regularly with a spatula scraping the bottom to prevent burning The mixture will become thicker and creamier

Finish with Coconut:

Remove the pan from the heat Stir in the shredded coconut until evenly distributed Let the pudding cool for at least five minutes This helps the flavors meld and the texture firm up

Serve and Garnish:

Spoon the pudding into bowls or dessert dishes Serve it warm for cozy comfort or chill in the fridge for a few hours for a refreshing option Right before serving top with extra toasted coconut

Bookmark

Toasted shredded coconut is my favorite topping and brings a nutty note that reminds me of beach trips with my family We always pile it on the top and it makes the pudding smell like vacation

Storage Tips

This coconut rice pudding keeps perfectly in the fridge for up to four days Store in an airtight container and give it a good stir before serving Leftovers can be gently reheated on the stovetop with a splash of milk or enjoyed cold straight from the fridge For longer storage freeze individual portions and thaw overnight in the refrigerator

Ingredient Substitutions

If you are out of heavy cream use half and half or more coconut milk To make it dairy free substitute all the dairy milk and cream with extra coconut milk and use coconut condensed milk Swapping raisins for chopped dried pineapple or apricots adds a new twist Sometimes I sprinkle in a little vanilla or almond extract for extra fragrance

Bookmark

Serving Suggestions

Spoon into small bowls and pile on the toasted coconut Serve as part of a tropical dessert platter with fresh pineapple and mango slices A drizzle of honey or a handful of toasted nuts on top can add crunch and extra flavor I love to serve this pudding at brunch buffets and holiday gatherings

Cultural Context

Rice pudding is enjoyed around the world but this coconut version takes inspiration from Caribbean flavors and Spanish arroz con leche Adding coconut and condensed milk is common in tropical regions where these ingredients are that much more fresh and vibrant This nostalgic dessert bridges cultures with its creamy texture and warmth

Frequently Asked Questions

→ What type of rice creates the best creamy texture?

Use medium or short grain rice, such as Arborio or sushi rice, for a rich, creamy consistency. Long grain rice will not yield the same lush result.

→ Can I substitute the dried fruit?

Absolutely! While golden raisins are traditional, you can swap in regular raisins, dried cranberries, pineapple, or mango for a tropical twist.

→ Is this dish gluten-free?

Yes, as prepared with rice and natural dairy, this coconut rice pudding is naturally gluten-free. Always double-check packaged ingredients to ensure they are gluten-free as well.

→ Can it be made ahead and chilled?

Yes, coconut rice pudding tastes delicious warm or cold. Make ahead and chill for a few hours to enjoy it as a delightful cold dessert.

→ How do I enhance the coconut flavor?

Stir in coconut extract along with the shredded coconut, or add extra toasted coconut as a garnish to intensify the coconut notes.

→ What can I use instead of heavy cream?

Half-and-half can be used in place of heavy cream. For best results, stick to full-fat varieties to maintain creaminess.