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Extreme macro close-up of a silver spoon lifting a generous scoop of creamy rice pudding with coconut oil droplets. (Coconut Rice Pudding Recipe)

Coconut Rice Pudding Recipe: An Ultra-Creamy Tropical Indulgence

An indulgent Coconut Rice Pudding Recipe featuring a thick, velvety cream, glossy sheen, and toasted coconut flakes. This dairy-free dessert uses full-fat coconut milk and Jasmine rice for a professional, restaurant-quality texture and rich tropical flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Breakfast, Desserts
Cuisine: American, Thai-inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Jasmine or Arborio Rice 185g
  • 1 1/2 cups Water 355ml
  • 2 cans Full-Fat Coconut Milk 27oz/800ml total
  • 1/2 cup Granulated Sugar 100g
  • 1/4 tsp Fine Sea Salt 1.5g
  • 1 tsp Pure Vanilla Extract 5ml
  • 1 tbsp Virgin Coconut Oil 15g
  • 1/2 cup Unsweetened Coconut Flakes 40g, for toasting

Equipment

  • 1 Heavy-bottomed Saucepan Prevents scorching of sugars and fats.
  • 1 Silicone Spatula Best for scraping the thick cream from the edges.
  • 1 Dry skillet Used for toasting the coconut flakes.

Method
 

Preparation
  1. Rinse the rice in a fine-mesh sieve under cold water for 30 seconds to remove excess surface starch.
  2. In a heavy-bottomed pot, combine rice, water, and salt. Bring to a boil, then cover and simmer on low for 10 minutes until water is absorbed.
Cooking the Pudding
  1. Stir in the two cans of full-fat coconut milk and the sugar. Bring to a very gentle simmer uncovered.
  2. Cook on low heat for 20-25 minutes, stirring frequently with a silicone spatula. Look for a thick, velvety consistency that coats the spoon.
  3. While pudding simmers, toast the flakes in a dry skillet over medium heat for 2-3 minutes until golden and irregular.
Finishing Touches
  1. Remove from heat. Stir in vanilla and coconut oil. The oil should create tiny, translucent droplets for a glossy sheen.
  2. Spoon into ceramic bowls, top with toasted flakes, and serve warm or chilled with an organic drip for styling.

Notes

Use canned full-fat coconut milk only; the carton versions will result in a thin, watery pudding.
If the pudding thickens too much after refrigeration, stir in a tablespoon of coconut milk to restore the velvety texture.