Coconut Rice Pudding

Our creamy Coconut Rice Pudding is a great addition to your dessert menu, simply made with jasmine rice, coconut milk, sugar, vanilla and more delicious flavors!

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Cooking time PREP TIME 5 minutes
Servings SERVES 8
Ready in TOTAL TIME 20 mins
Cooking time
PREP TIME 5 minutes
Servings
SERVES 8
Ready in
TOTAL TIME 20 mins

Ingredients

  • 1 cup Minute® Jasmine Rice
  • 1 can (13.5 oz) coconut milk
  • ⅓ cup sugar
  • ¼ tsp salt
  • 1 egg
  • ½ cup milk
  • 1 tbsp butter
  • 1 tsp coconut extract
  • 1 tsp vanilla extract, divided
  • 1 tsp cinnamon. divided
  • ¼ tsp ground nutmeg
  • ½ cup coconut (optional), for serving
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract

Instructions

  • Coconut Rice Pudding is a great new addition to your dessert menu. This delicious and creamy treat was created by the food blogger Melissa Erdelac (Mama Gourmand) using Minute® Jasmine rice, canned coconut milk and other pantry staples.

    Step 1

  • In a medium saucepan bring 1 cup of water to a boil. Add Minute Instant Jasmine Rice to boiling water, stir, cover, and remove from heat. Let rice sit covered for 5 minutes. Remove lid and fluff rice with a fork.

    Step 2

  • To the cooked rice add coconut milk, sugar, and salt. Stir and cook over medium heat. Bring to a boil, then simmer gently for about 10 minutes, stirring occasionally. Mixture should be thick and creamy.

    Step 3

  • Whisk egg with milk and stir into rice mixture. Cook, stirring constantly, for 2 more minutes. Remove from heat and stir in butter, coconut extract, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and nutmeg. Cool slightly before serving with Cinnamon Whipped Cream and toasted coconut. Each serving is 1/2 cup.

    Cinnamon Whipped Cream

  • Place heavy cream in a chilled bowl. Beat on HIGH with electric mixture until cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in remaining cinnamon and vanilla extract. Cover and refrigerate until ready to serve.

    Toasted Coconut

  • Preheat oven to 350ºF. Spread coconut out on a small baking sheet and bake for 10-12 minutes, stirring occasionally.

    Tips / Tricks For Making Coconut Rice Pudding

    Be sure to use canned coconut milk (found in international food aisle), not refrigerated coconut milk.
    Top rice pudding with toasted coconut, whipped cream, fresh mango, peaches, or chopped nuts
    Rice pudding will thicken when it is refrigerated. Bring it back to the original texture by reheating in microwave or simply stirring in additional milk.
    2 cups leftover cooked rice can be substituted in the recipe.

Tips for Making Coconut Rice Pudding:

  • Be sure to use canned coconut milk ( found in the international food aisle), not refrigerated coconut milk.
  • Top the rice pudding with toasted coconut, whipped cream, fresh mango, peaches or chopped nuts
  • Rice pudding will thicken when it is refrigerated. Bring it back to the original texture by reheating in the microwave or simply stirring in additional milk.
  • 2 cups leftover cooked rice can be substituted in the recipe.

Make it Vegan

Coconut milk is naturally vegan, so this recipe can easily be adapted for a vegan diet. When the rice is cooked with the coconut milk, simmer for 5 minutes longer to achieve a thicker, creamier mixture. Then, omit the additional milk, egg, and butter. Stir in extracts, cinnamon, and nutmeg and you have an equally delicious and creamy vegan dessert! 

Looking for another vegan dessert rice pudding? Try out this Triple Coconut Lime Rice Pudding.