This creamy coconut rice pudding recipe is a comforting dessert made with simple gluten-free and dairy-free ingredients.
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Why You Will Love This Coconut Milk Rice Pudding Recipe
Delicious rice pudding is a rich nostalgic dessert with many variations. This coconut milk version is ultra-creamy without any dairy, lightly sweetened, and perfectly spiced with a hint of cinnamon. It's a warm bowl of coziness that you can customize to your liking. For more simple dessert recipes, check out these Snickers stuffed dates and Amaretti cookies. Here are more reasons why this coconut rice pudding is one of our favorite desserts:
- Simple ingredients. This is the only rice pudding recipe you will ever need. It has 7 basic ingredients that are naturally gluten-free, dairy-free, and vegan-friendly.
- Easy to make. This creamy rice pudding is a one-pot dish that can be prepared in advance, served chilled or warm.
- Customizable. Add your favorite flavors and toppings to this easy coconut rice pudding recipe.
Coconut Rice Pudding Ingredients
This dairy-free rice pudding has minimal ingredients. Here’s what you’ll need:
Ingredient Notes
- Milk: To keep this recipe dairy-free we use full-fat canned coconut milk (not coconut cream) for extra creaminess combined with almond milk to help balance the flavor. For those without dairy allergies, you can replace the coconut milk and almond milk with an equal amount of whole milk.
- Rice: The type of rice you use is important when it comes to the overall texture. Here we use arborio rice, a short-grain white rice that is naturally starchier creating the perfect texture for this rice pudding.
- Sweetener: Organic pure maple syrup gives this rice pudding just the right amount of sweetness. You can also use honey.
- Flavor Enhancers: Vanilla extract, ground cinnamon, and a pinch of salt make this rice pudding extra cozy.
Find the printable recipe with measurements below.
How to Make Coconut Rice Rudding
- Stir together the ingredients. In a medium saucepan on the stove, add the coconut milk, almond milk, rice, and maple syrup. Stir it all together and bring it to a simmer over medium heat.
- Simmer the rice pudding on low heat. Reduce the heat to low, partially cover with a lid, and let the pudding cook for 30 minutes. Continue to stir often to prevent the rice from sticking to the bottom of the pan.
- Allow the pudding to thicken. After 30 minutes, remove the lid and continue to simmer uncovered for 5-10 minutes. Whisk continuously until the rice is tender and the pudding starts to thicken. (The rice pudding will continue to thicken as it cools. If the pudding becomes too thick, add a little more milk).
- Stir in the flavor enhancers. Remove the pan from the heat and stir in the vanilla extract, cinnamon, and salt. Let cool for a few minutes if serving warm, then add a generous amount to each dessert bowl. If serving cold, transfer to a glass bowl and cover.
Substitutions & Variations
- Add fresh fruit: Top your pudding with fresh mango for a tropical twist or seasonal berries with orange zest.
- Add dried fruit: If you are a fan of raisins, add a half cup at the end along with the vanilla extract, cinnamon, and salt. Sultanas (golden raisins), cranberries, or even toasted coconut flakes are also great options.
- Added boozy raisins: For added depth in flavor soak the raisins in grand marnier, rum, or brandy. Place the raisins in a small saucepan with two tablespoons of alcohol. Add enough water just to cover the raisins. Bring to a boil, then immediately remove from the heat. Steep for about 15 minutes, then drain. Set aside and add them at the end.
- Stir in other spices: Aside from ground cinnamon, other cozy spices you can use include nutmeg, cardamon, pumpkin pie spice, or even cinnamon sticks.
Storage Tips
- To store: Store leftover rice pudding in an airtight container in the refrigerator for 3-4 days.
- For reheating: You can warm the pudding on the stovetop or in the microwave. If the pudding becomes too thick overnight, you can stir in additional milk before reheating.
FAQ
All rice in its natural form is gluten-free, and all of the ingredients in this recipe are gluten-free.
Arborio rice is a short-grain rice that stays plump, firm, and chewy when cooked, making it a great option for rice pudding. Brown rice is not recommended.
Yes, if you do not have a dairy allergy or dairy intolerance, you can make this recipe with 4 ½ cups of whole milk in place of the full-fat coconut milk and almond milk.
The addition of almond milk in this recipe tones down the flavor of the coconut milk. If you want to enhance the coconut flavor, try adding coconut extract or coconut flakes.
Yes, this vegan coconut rice pudding is made without egg yolks, has a vegan-friendly sweetener, and a plant-based milk mixture.
More Recipes With Dairy-Free Options
I hope you enjoy this coconut rice pudding recipe! If you make it, I’d love to hear how it turned out in the comments section below. Your review will help other readers in the community.
Recipe
Coconut Rice Pudding Recipe
Ingredients
- 1- 14 ounce can (400 grams) full-fat coconut milk
- 2 ¾ cups (660 grams) unsweetened almond milk
- ¾ cup (135 grams) arborio rice
- ¼ cup (60 grams) maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup raisins, (optional)
Instructions
- Stir ingredients together. In a saucepan on the stove, add the coconut milk, almond milk, rice, and maple syrup. Stir it all together and bring it to a simmer over medium heat.
- Simmer the rice pudding on low heat. Reduce the heat to low, partially cover with a lid, and let the pudding cook for 30 minutes. Continue to stir often to prevent the rice from sticking to the bottom of the pan.
- Allow the pudding to thicken. After 30 minutes, remove the lid and continue to simmer uncovered for 5-10 minutes. Whisk continuously until the rice is tender and the pudding starts to thicken. (The rice pudding will continue to thicken as it cools. If the pudding becomes too thick, add a little more milk).
- Stir in the flavor enhancers. Remove the pan from the heat and stir in the vanilla extract, cinnamon, salt, and optional mix-ins such as raisins if desired. Let cool for a few minutes if serving warm. If serving cold, transfer to a glass bowl and cover.
Notes
- Add fresh fruit: Top your pudding with fresh mango for a tropical twist or seasonal berries with orange zest.
- Add dried fruit: If you are a fan of raisins, add a half cup at the end along with the vanilla extract, cinnamon, and salt. Sultanas (golden raisins), cranberries, or even toasted coconut flakes are also great options.
- Added boozy raisins: For added depth in flavor soak the raisins in grand marnier, rum, or brandy. Place the raisins in a small saucepan with two tablespoons of alcohol. Add enough water just to cover the raisins. Bring to a boil, then immediately remove from the heat. Steep for about 15 minutes, then drain. Set aside and add them at the end.
- Stir in other spices: Aside from ground cinnamon, other cozy spices you can use include nutmeg, cardamon, pumpkin pie spice, or even cinnamon sticks.
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