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Close-up of a rustic bowl containing a dense Coconut Rice Pudding Recipe with visible rice grains and golden coconut flakes.

Coconut Rice Pudding Recipe: The Ultimate Creamy Tropical Comfort

This thick and creamy Coconut Rice Pudding Recipe features tender rice grains simmered in rich coconut milk, topped with a heap of golden toasted coconut flakes and fresh mint for a tropical dessert experience.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Breakfast, Dessert
Cuisine: American, Thai-inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups (285g) Long-grain white or Jasmine rice Rinsed thoroughly
  • 2 cups (480ml) Water
  • 2 cans (800ml) Full-fat coconut milk Do not use light coconut milk
  • 1/2 cup (100g) Granulated white sugar
  • 1/2 tsp (3g) Fine sea salt
  • 1 tsp (5ml) Pure vanilla extract
  • 1/2 cup (45g) Unsweetened coconut flakes Toasted until golden brown
  • 3 leaves Fresh mint For garnish

Equipment

  • 1 Heavy-Bottomed Saucepan Prevents scorching
  • 1 Wide skillet For toasting coconut
  • 1 Rustic white ceramic bowl For serving

Method
 

Cook the Rice
  1. Rinse the rice under cold water until clear. Combine rice, water, and salt in a saucepan; bring to a boil, then simmer covered for 10-12 minutes until water is absorbed.
  2. Stir in coconut milk and sugar. Simmer uncovered for 15-20 minutes, stirring frequently, until the mixture is thick, opaque, and coats the back of a spoon.
Prepare Garnish
  1. In a dry skillet over medium heat, toast coconut flakes for 3-5 minutes, shaking the pan constantly until they reach varying shades of golden brown.
  2. Stir vanilla into the pudding. Ladle into a rustic white bowl, top with a heap of toasted coconut, and garnish with 3 fresh mint leaves.

Notes

Keep the heat low once the coconut milk is added to prevent separation.
If the pudding is too thick after cooling, stir in a tablespoon of coconut milk to loosen.