Coconut Rice Pudding

August 25, 2015
Coconut rice pudding

Coconut rice pudding uses coconut milk to give the rice pudding a delicious flavour. It makes a lovely dessert that the family will love.

This week is Caribbean food week and yesterday I made a chicken one pot curry which was full of flavour. One of the ingredients in my  cupboard  was a tin of coconut milk and I wondered if I could make a coconut rice pudding with it.

I have previously made Greek rice pudding with goats milk and traditional baked rice pudding. I thought that the coconut milk would add a more creamy texture to the rice pudding and the addition of some extra dessicated coconut would add a Caribbean twist.

Coconut Rice Pudding

Making coconut rice pudding

I opted to make the rice pudding in a saucepan, which meant it needed to be simmered slowly and stirred every so often. It also needed an eye kept on it as milk can over boil and make a mess if not watched.

There is something relaxing about watching the pot bubble and the thin mixture start to thicken and become rice pudding. It is almost magical how the rice suddenly fattens up, you stir for ages thinking it will never work then all of a sudden the rice pudding is formed.

Coconut rice puddingThe resulting dessert can be eaten hot or cold, depending on your preference. I like it cold but my husband and son both ate it warm from the bowl, stirring in a spoonful of home made raspberry jam.

If you like your rice pudding more exotic you could add a pinch of nutmeg and some ground cinnamon. A sprinkle of brown sugar would also work well. I was happy with the creamy taste and the hint of coconut which suggested tropical islands.

Coconut rice pudding

Coconut Rice Pudding Recipe

Coconut Rice Pudding



  • 110 g white pudding rice
  • 230 ml whole milk
  • 400 ml coconut milk
  • 2 tbsp dessicated coconut
  • ½ tsp vanilla essence


  • Add the rice to the pan with the milk and coconut milk
  • Bring to a boil
  • Cook at a slow simmer until the rice absorbs the milk and becomes tender
  • Stir though the coconut and vanilla essence
  • Serve hot or cold

Well cooked rice pudding is a lovely creamy dish that can be enjoyed whatever the weather. Eaten hot it is perfect on a wet Autumn day. Chilled it can be enjoyed outside in the sunshine. Whenever I make rice pudding it does not last long, the whole family love it. Do you like rice pudding? How do you make yours?

I was sent a hamper of Caribbean products in order to create some recipes.

8 responses to “Coconut Rice Pudding”

  1. Rice pudding is one of those things that I have never been successful at making. I am going to keep trying though, as I love it. Adding coconut sounds yummy.

  2. Galina V says:

    Wonderfully moreish! Pure comfort food, and perfect for a cold rainy day like today.

  3. I have to say that rice pudding reminds me of school dinners but yours looks much nicer, with the addition of coconut!

  4. Chris says:

    Yes, I like it too watching, when it all comes together. I should really have some more rice pudding from time to time.

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