This creamy and comforting dairy-free coconut rice pudding is a delicious twist on the classic dessert. Made with coconut milk instead of dairy, it’s naturally rich, subtly sweet, and filled with tropical flavor — perfect for anyone avoiding dairy or simply craving a lighter, plant-based treat.

Why You’ll Love This Recipe

You’ll adore this pudding for its smooth, creamy texture and luscious coconut aroma. It’s easy to make, uses simple ingredients, and can be served warm or chilled. Plus, it’s naturally gluten-free and adaptable to any diet or sweetness preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups cooked white rice
• 1 can (13.5 ounces) unsweetened coconut milk
• ½ cup white sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon (optional, for garnish)

Directions

1. In a medium saucepan, combine cooked rice, coconut milk, sugar, and salt.
2. Bring the mixture to a gentle simmer over medium heat, stirring frequently.
3. Continue cooking for 20–25 minutes, or until the pudding thickens and becomes creamy.
4. Remove from heat and stir in vanilla extract.
5. Serve warm, or chill for at least 2 hours before serving if you prefer it cold.
6. Sprinkle with ground cinnamon before serving, if desired.

Servings and timing

This recipe makes about 4 servings.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

• Mango Coconut Rice Pudding: Fold in diced fresh mango before serving.
• Spiced Version: Add a pinch of nutmeg or cardamom for warmth.
• Chocolate Twist: Stir in 2 tablespoons of cocoa powder while cooking for a chocolaty version.
• Lower Sugar Option: Replace sugar with coconut sugar or maple syrup.
• Topping Ideas: Try toasted coconut flakes, chopped nuts, or fresh berries.

Storage/Reheating

Store any leftover rice pudding in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over low heat with a splash of coconut milk or water to loosen the texture. It can also be enjoyed cold straight from the fridge.

FAQs

How do I prevent my rice pudding from becoming too thick?

Stir often and add a bit of extra coconut milk near the end of cooking if it thickens too much.

Can I use brown rice instead of white rice?

Yes, but it will give a chewier texture and may require a slightly longer cooking time.

What kind of coconut milk works best?

Use full-fat canned coconut milk for the richest flavor and creamiest consistency.

Can I make this recipe sugar-free?

Yes, you can replace sugar with a natural sweetener like stevia, monk fruit, or erythritol.

Is this pudding served hot or cold?

It’s delicious both ways — warm for comfort, or chilled for a refreshing treat.

Can I use leftover rice?

Absolutely! This recipe is perfect for using up leftover cooked rice.

How can I make it more flavorful?

Add a strip of lime zest or a splash of rum extract for a tropical twist.

Does it thicken as it cools?

Yes, the pudding will continue to thicken as it cools, so stop cooking when it’s slightly looser than desired.

Can I freeze coconut rice pudding?

It’s best enjoyed fresh, but you can freeze it for up to 1 month. Thaw overnight and reheat gently before serving.

What toppings go well with it?

Try toasted coconut, raisins, sliced bananas, or a drizzle of caramel sauce.

Conclusion

Dairy-Free Coconut Rice Pudding is a simple yet luxurious dessert that’s perfect for any occasion. With its creamy texture and tropical flavor, it satisfies your sweet tooth while staying light and dairy-free. Serve it warm or chilled — either way, it’s pure comfort in a bowl.

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