Best 12 Rice Pudding With Coconut Milk Recipes

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Seeking a delightful and creamy dessert that offers a tropical twist? Look no further than rice pudding with coconut milk. This delectable dish combines the comforting flavors of traditional rice pudding with the rich, nutty essence of coconut milk, resulting in a dessert that will tantalize your taste buds.

Dive into the culinary journey of creating this delectable treat with our comprehensive guide, featuring three enticing variations. Our classic rice pudding with coconut milk recipe offers a harmonious blend of creamy rice, coconut milk, and warm spices like cinnamon and nutmeg. For a touch of extravagance, try our indulgent rice pudding with coconut milk and mango, where the vibrant flavors of mango beautifully complement the creamy texture. And if you're seeking a gluten-free option, our gluten-free rice pudding with coconut milk provides an equally delightful experience without compromising taste.

Each recipe is carefully crafted to guide you effortlessly through the process, ensuring a perfect outcome every time. Whether you're a seasoned cook or just starting your culinary adventure, our detailed instructions and helpful tips will lead you to rice pudding success. So, gather your ingredients, embrace the joy of cooking, and embark on a culinary adventure that will leave you and your loved ones savoring every spoonful of this tropical delight.

Here are our top 12 tried and tested recipes!

COCONUT RICE PUDDING



Coconut Rice Pudding image

This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups whole milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins
1/4 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted

Steps:

  • In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

Nutrition Facts :

COCONUT RICE PUDDING



Coconut Rice Pudding image

An easy Coconut Rice Pudding recipe

Categories     Milk/Cream     Rice     Dessert     Coconut     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 cups cold unsalted cooked rice
3 cups whole milk
1/2 cup well-stirred canned unsweetened coconut milk
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Garnish: sweetened flaked coconut, toasted

Steps:

  • Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.

COCONUT MILK RICE PUDDING



Coconut Milk Rice Pudding image

The coconut milk gave the pudding a layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness.

Provided by Chef John

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 3h35m

Yield 4

Number Of Ingredients 11

2 tablespoons milk
1 egg yolk
2 ¾ cups milk
1 cup coconut milk
1 tablespoon butter
⅓ cup Arborio rice
¼ cup white sugar
salt to taste
⅛ teaspoon vanilla extract
¼ cup finely diced mango
1 pinch Chinese five-spice powder

Steps:

  • Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
  • Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.
  • Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
  • Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.
  • Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 39.6 g, Cholesterol 72.9 mg, Fat 19.5 g, Fiber 1 g, Protein 8.9 g, SaturatedFat 15.1 g, Sodium 101.9 mg, Sugar 22.3 g

RICE PUDDING (MADE WITH COCONUT MILK)



Rice Pudding (Made With Coconut Milk) image

This a simple, creamy rice pudding. If you want to make this diary free just substitute the milk with coconut milk.

Provided by Christie

Categories     Dessert

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup uncooked arborio rice
water
1 cinnamon stick
1 cup coconut milk (2 cups if not using milk)
1 cup 1% low-fat milk
1 -2 teaspoon vanilla
1/4 cup brown sugar (not packed)
1/2 teaspoon fresh lemon rind (optional)

Steps:

  • Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
  • Remove cinnamon stick.
  • Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
  • Add lemon rind and simmer until almost all liquid is absorbed.
  • (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
  • Serve with cinnamon, or mango slices and vanilla ice cream.

Nutrition Facts : Calories 434.6, Fat 12.8, SaturatedFat 11.9, Cholesterol 3, Sodium 57.7, Carbohydrate 75.8, Fiber 0.8, Sugar 54.8, Protein 4.6

RICE PUDDING WITH COCONUT MILK



Rice Pudding with Coconut Milk image

Provided by Sandra Lee

Time 45m

Yield 4 servings

Number Of Ingredients 7

Reserved cooked rice from Basil Chicken recips
2 (14-ounce) cans coconut milk, divided
1/3 cup packed brown sugar
1 lime, peeled in strips
1 teaspoon vanilla extract
1 mango, diced
1/4 cup sweetened shredded coconut

Steps:

  • In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel. Put the pot over medium heat, bring it to a simmer, and cover. Cook until the pudding becomes very thick, 20 to 25 minutes.
  • While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown.
  • After the pudding has cooled 10 minutes, stir in the vanilla. Serve the rice pudding topped with diced mango and sprinkled with toasted coconut.

ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR



Orange Coconut Rice Pudding with Homemade Vanilla Sugar image

Provided by Valerie Bertinelli

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup jasmine rice
1/4 teaspoon kosher salt
Two 15-ounce cans coconut milk (not lite)
5 tablespoons Vanilla Sugar, recipe follows
1 teaspoon orange zest
2 cups granulated sugar
2 vanilla bean pods

Steps:

  • Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
  • Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
  • After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
  • Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.

CREAMY COCONUT MILK RICE PUDDING



Creamy Coconut Milk Rice Pudding image

This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!

Provided by awakenedone

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 10

Number Of Ingredients 13

3 cups water
1 ½ cups basmati rice
3 cups coconut milk
1 ½ cups raw sugar
½ teaspoon sea salt
1 cup whole milk
2 eggs, beaten
¼ cup unsalted butter
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (15 ounce) can sliced peaches, drained and chopped
1 cup raisins, or more to taste

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
  • Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
  • Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 72.2 g, Cholesterol 51.8 mg, Fat 21.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 138.4 mg, Sugar 43.6 g

COCONUT RICE PUDDING



Coconut Rice Pudding image

Provided by Food Network

Categories     dessert

Time 1h2m

Yield 4 servings

Number Of Ingredients 8

1/2 cup long grain rice
2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1 vanilla bean, split lengthwise, or teaspoon vanilla extract
Pinch kosher salt
2 sheets gelatin
Ripe mango slices, for garnish

Steps:

  • Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
  • Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.
  • Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices.

COCONUT MILK RICE PUDDING



Coconut Milk Rice Pudding image

Provided by Penny Davidi

Categories     dessert

Time 6h10m

Yield 12 servings

Number Of Ingredients 9

2 cups long grain rice
1/4 cup vegetable oil
4 cups coconut milk
4 cups sugar
1 stick butter
1/3 teaspoon saffron, steeped in 2 tablespoons hot water
2 tablespoons rose water
1/2 cup pistachios, finely chopped
1/2 cup candied orange peel

Steps:

  • Soak the rice in 2 cups water for 1 hour. Drain and pour the rice into a food processor. Grind until broken up but not powdered. Pour into a pot with 4 cups water and add the oil. Bring to a boil and cook 20 minutes, stirring continuously.
  • Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl. Let stand to dissolve, 20 minutes.
  • Incorporate the sugar mixture and half the butter to the rice, stirring over medium heat. After 5 minutes, add the remaining 2 cups coconut milk, the remaining butter, the saffron and rose water. Simmer until the rice is cooked and has a thick consistency, 15 more minutes. Remove from the heat and pour into a serving bowl, stirring to cool. Place in the refrigerator for 4 hours to set. Garnish with pistachios and candied orange peel.

DAIRY-FREE COCONUT RICE PUDDING



Dairy-Free Coconut Rice Pudding image

If you love the smell and taste of coconut than you'll love this dairy-free coconut rice pudding! And if dairy products upset your stomach, this is a lovely healthy alternative to using milk or cream. Sprinkle with cinnamon, add fruit or nuts, or serve plain.

Provided by Bananatini

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 30m

Yield 6

Number Of Ingredients 4

4 cups canned coconut milk, shaken
¼ cup cane sugar
1 teaspoon vanilla extract
1 cup long grain white rice

Steps:

  • Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
  • Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

Nutrition Facts : Calories 443.7 calories, Carbohydrate 37.3 g, Fat 32.3 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 21.2 mg, Sugar 8.5 g

BROWN RICE PUDDING WITH COCONUT MILK



Brown Rice Pudding With Coconut Milk image

From healthycooking.com. with a few modifications and substitutions. Both crock pot and oven cooking methods are given. Other dried fruit can be substituted such as dried dates, figs, raisins, etc. Depending on how rich you want the pudding, half and half or heavy cream can be substituted for all or part of the regular milk. (But then it wouldn't be healthy, would it? ;) )

Provided by COOKGIRl

Categories     Dessert

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

4 -5 cups aromatic brown rice, cooked (brown jasmine or brown basmati, for example)
1/2 cup dried cranberries or 1/2 cup dried tart cherry
1/4 cup unbleached white sugar
1/4 cup unrefined unbleached cane sugar or 1/4 cup brown sugar
1/4 teaspoon ground cardamom
1 (15 ounce) can coconut milk (regular or light)
1 1/3 cups milk (soy milk or rice milk can be substituted)
1 egg (or non-dairy egg substitute)
1 teaspoon almond extract
toasted slivered almonds (optional) or toasted sliced almonds (optional)

Steps:

  • Butter the inside of the crock pot or casserole dish.
  • Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
  • In a saucepan whisk together the coconut milk, milk, and egg. Heat through until hot {{without}} boiling. Stir in the almond extract. Pour over rice mixture.
  • Cook on LOW for 2-2 1/2 hours or until liquid has absorbed.
  • OVEN method: Prepare recipe in Steps #1 and #2. Butter an oven proof 6-quart casserole dish. Place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed.
  • If desired, garnish each serving with toasted almonds.
  • Serves 6.

Nutrition Facts : Calories 715.8, Fat 19.5, SaturatedFat 13.8, Cholesterol 42.8, Sodium 84.1, Carbohydrate 121.8, Fiber 6.3, Sugar 22.7, Protein 14.7

EASY COCONUT RICE PUDDING



Easy Coconut Rice Pudding image

This coconut rice pudding is a great use for leftover rice. My kids love it!

Provided by Victoria Andrus

Time 11m

Yield 6

Number Of Ingredients 7

3 cups leftover cooked rice
1 (13.5 ounce) can coconut milk
1 cup white sugar
1 tablespoon coconut oil
1 tablespoon unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Place leftover rice in a sauce pan; add coconut milk over top. Stir in sugar, coconut oil, butter, vanilla, and salt.
  • Cook over medium heat, stirring frequently, until sugar is dissolved and mixture is hot, about 6 minutes.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 57.5 g, Cholesterol 5.1 mg, Fat 18.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 15.3 g, Sodium 106.3 mg, Sugar 33.4 g

Tips:

  • Choosing the Right Rice: Use short-grain rice like arborio or sushi rice for a creamy texture. Medium-grain rice like jasmine or basmati can also be used, but they may result in a less creamy pudding.
  • Coconut Milk: Use full-fat coconut milk for a richer flavor and texture. You can use a combination of coconut milk and regular milk if you prefer a lighter pudding.
  • Sweetener: Adjust the amount of sugar or honey to your taste preference. You can also use other sweeteners like maple syrup or agave nectar.
  • Cooking Time: Keep an eye on the pudding as it cooks to prevent it from sticking to the bottom of the pot. Stir the pudding frequently, especially towards the end of the cooking time.
  • Serving: Serve the rice pudding warm or cold, garnished with your favorite toppings like fresh fruits, nuts, or a sprinkle of cinnamon.

Conclusion:

Rice pudding with coconut milk is a delightful and versatile dessert that combines the creamy texture of rice with the rich flavor of coconut. It's an easy-to-make recipe that can be enjoyed by people of all ages. With its creamy texture, rich coconut flavor, and customizable toppings, this rice pudding is sure to become a favorite dessert in your household. Experiment with different toppings and flavors to create a unique and delicious treat that everyone will love.

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