If you love the smell and taste of coconut than you'll love this dairy-free coconut rice pudding! And if dairy products upset your stomach, this is a lovely healthy alternative to using milk or cream. Sprinkle with cinnamon, add fruit or nuts, or serve plain.

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Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.

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  • Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

Cook's Notes:

If you are short on coconut milk, you can always use a bit of milk or cream to make up for it. Or just be sure to pick up 3 cans of coconut milk.

If your pudding is too thick it won't taste as good. If this happens, heat in the microwave for 20 to 30 seconds.

Nutrition Facts

444 calories; protein 5.2g 11% DV; carbohydrates 37.3g 12% DV; fat 32.3g 50% DV; cholesterol 0mg; sodium 21.2mg 1% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
10/28/2019
This is one of those recipes that you look at; see that it consists of only a few simple ingredients; and wonder: " can it really be that good?" And the answer to that question is a resounding "YES!!" Wow this rice pudding is delicious! It's creamy coconut-y and so easy to make! I only made 3 servings of the recipe to allow for only using 1 can of light coconut milk (which gave me about 1 3/4 cups of liquid) and made up the extra 1/4 cup needed with unsweetened almond milk. I also added a pinch of salt but other than that--kept it as-is. The cook time was perfect. Just make sure you stir the rice quite frequently or it will stick to the bottom of the pan. It was also exceptional when served with some toasted coconut and almonds on top. I will most definitely be making this again---thank you for the recipe! Read More
(2)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/28/2019
This is one of those recipes that you look at; see that it consists of only a few simple ingredients; and wonder: " can it really be that good?" And the answer to that question is a resounding "YES!!" Wow this rice pudding is delicious! It's creamy coconut-y and so easy to make! I only made 3 servings of the recipe to allow for only using 1 can of light coconut milk (which gave me about 1 3/4 cups of liquid) and made up the extra 1/4 cup needed with unsweetened almond milk. I also added a pinch of salt but other than that--kept it as-is. The cook time was perfect. Just make sure you stir the rice quite frequently or it will stick to the bottom of the pan. It was also exceptional when served with some toasted coconut and almonds on top. I will most definitely be making this again---thank you for the recipe! Read More
(2)
Rating: 3 stars
11/01/2020
I love coconut and I love rice pudding. But I didn't really care enough for this to make it again. Being of Mexican heritage, I guess maybe I am used to Mexican Arroz con Leche, which is different to this recipe. Read More
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