This creamy coconut rice pudding is made with coconut milk, semi-skimmed milk and pudding rice for a comforting one-pan dessert. Coconut milk makes it rich and creamy while adding a subtle tropical flavour, and it is delicious served warm or chilled with your favourite toppings. We love it with warm pineapple and a sprinkle of desiccated coconut, but mango, berries, jam or toasted coconut all work well too.
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Can You Make Rice Pudding with Coconut Milk?
Yes. Coconut milk works really well in rice pudding because it adds richness, creaminess and a distinct coconut flavour. In this recipe I combine light coconut milk with semi-skimmed milk so the pudding stays creamy without becoming overly rich.
Recipe update: This recipe was originally published on 11 April 2019 and was fully retested in 2026 to check the cooking time, consistency and ingredient quantities. The original recipe still worked well, but the recipe itself has changed slightly. I've also expanded the instructions and tips.
I am sure we all have happy childhood memories of rice pudding. It was always served up in the school canteen (topped with jam) and we would also open a can of it on a weekend as an after Sunday dinner treat.
We have taken a childhood classic and given it a quick and easy tropical twist with coconut and pineapple. We've kept it lighter by using light coconut milk and semi-skimmed milk, while maple syrup adds a gentle sweetness. One portion is just 244 calories.
We have tested this coconut milk rice pudding recipe countless times, not only because we love it that much, but so we can make sure that you are getting the best results every time.
This coconut rice pudding is thick and creamy with the perfect amount of sweetness.
Jump to:
- Can You Make Rice Pudding with Coconut Milk?
- Why You Will Love It
- Recipe Overview
- Ingredients and Substitutions
- Best Rice for Rice Pudding
- Toppings and Variations
- How to Make Coconut Rice Pudding with Coconut Milk
- How To Know When Coconut Rice Pudding Is Ready
- Troubleshooting Guide
- Warm vs Cold
- Coconut Rice Pudding Leftovers and Storage
- Frequently Asked Questions
- More Coconut Recipes
- Recipe
- Feedback
Why You Will Love It
- One-pan rice pudding - the rice cooks directly in the coconut milk and semi-skimmed milk.
- Vegan option - To make this vegan, swap the semi-skimmed milk for almond milk, oat milk or another unsweetened dairy-free milk. The pudding may be slightly lighter depending on the milk used.
- Serve it warm or chilled - with pineapple, mango, berries or just toasted coconut.
- Tested with light coconut milk - with guidance for using full-fat coconut milk too.
- Thick and creamy - pudding rice releases starch as it cooks, giving the rice pudding its classic creamy texture.
Recipe Overview
- Cooking time - 40 minutes.
- Serves - 4 People
- Main ingredients - Pudding rice, coconut milk, semi-skimmed milk and maple syrup.
- Best rice - Pudding rice, but arborio can be used.
- Taste and texture - Sweet and tropical flavours with a creamy texture.
- Hot or cold - Both. Delicious hot, but leftovers are also amazing cold.
- Vegan option - Use dairy-free milk to make this vegan.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Rice - For the best rice pudding, use pudding rice. You can use arborio (risotto) rice. See below for more details on the best rice.
- Milk - We used a mixture of semi-skimmed milk and light coconut milk. We have tried it with just coconut milk, but we find that a bit too sickly and it massively increased the calories. Make sure you are using canned coconut milk, not carton coconut milk drink or canned coconut cream. We used light coconut milk, but you could use full fat and that would make it even more creamy. To make this recipe vegan, swap the semi-skimmed milk for almond milk.
- Maple syrup - This is what the coconut rice pudding is sweetened with. You could use honey too.
- Vanilla - This adds lots of warm flavour to the rice pudding. Use extract, not essence.
- Pineapple - This is what we topped the rice pudding with. You can use any fruit though - mango is also really good. A berry compote is good too. Why not try our 10 Minute Chia Seed Jam?
- Coconut - An extra sprinkling of desiccated coconut on top just finishes it all off.
Best Rice for Rice Pudding
Pudding rice is my first choice because its short, plump grains release starch as they cook, helping the pudding become creamy. You can also use arborio rice too.
You do not need to rinse the rice before using it. I know some people like to, to remove some starch. But you still want that, as it is what helps to thicken the coconut rice pudding and make the sauce super creamy.
Toppings and Variations
Mango - Not a fan of pineapple? This can be swapped for mango instead.
Raisins - Dried fruit is really good stirred into this. You could keep it simple with raisins, but dried cherries or dried cranberries would work really well too.
Chocolate - I love the combination of chocolate and coconut and you can easily stir in some cocoa powder or some dark chocolate chips to this.
Alcohol - If you want to make a boozy grown-up version of this, then you can add a splash of dark rum or brandy to it.
Keep it simple and go with some homemade jam or chocolate chips, or it is good plain too. We have also topped with with peanut butter, berries, chopped nuts and pomegranate.
How to Make Coconut Rice Pudding with Coconut Milk
- Rice: Put the rice into a saucepan (do not rinse).
- Milk: Add the coconut milk, semi-skimmed milk, maple syrup and vanilla extract.
- Cook: Put on a medium heat and bring to the boil, about 5 minutes. Turn down to a simmer and cook for 35 minutes, stirring every 5 minutes, until it has thickened.
- Cut the pineapple: While the rice is cooking, chop the pineapple into 1 inch/2cm chunks.
- Cook the pineapple: Put the pineapple into a frying pan. Gently heat for 10 minutes. If you want it to caramelise more, you can add a little sugar or maple syrup.
- Serve: Serve the cooked pineapple on top of the rice pudding with a little desiccated coconut (optional).
How To Know When Coconut Rice Pudding Is Ready
- Rice should be completely tender.
- The liquid should have reduced to a creamy sauce.
- It should still look slightly looser than you ultimately want because it thickens as it cools.
- Don't let it boil aggressively. Stir every five minutes, more frequently toward the end if needed.
Troubleshooting Guide
|
Problem |
Cause |
Fix |
|
Rice pudding is too thick. |
Overcooking by cooking at too high a heat or for too long. |
Whilst it is still hot, stir in 2 tablespoons of milk at a time until the desired consistency. |
|
Rice pudding is too runny. |
Used too much milk or not cooked for long enough. |
Continue cooking on a low heat until the sauce has thickened. |
|
Rice is still hard but sauce has thickened. |
Cooked at too high a heat. |
Add extra milk, around 50 ml and continue cooking on low until the rice is cooked through. |
|
Rice pudding is sticking to the pan. |
Not stirring often enough. |
Make sure you stir every 5 minutes. |
Warm vs Cold
The simple answer here is BOTH!
I usually make this right before we want to eat it, and I serve it warm with the warm pineapple. But, I always make sure we have leftover coconut rice pudding, as it is SO good cold.
It also makes a great addition to my kid's school packed lunch as their dessert.
Coconut Rice Pudding Leftovers and Storage
Fridge - It will keep for about 2 days in the refrigerator (make sure it has cooled completely before putting it in the fridge).
Freezer - You can also freeze the rice pudding it in individual portions and then reheat in the microwave or on the hob after fully defrosting. The texture won't be quite as good after it has been frozen though, but add a little water to loosen it up and make it super creamy again.
Reheat - You can then just gently reheat it in a pan. Make sure it is fully defrosted before reheating.
Frequently Asked Questions
Looking for a hands-off version? Try my Slow Cooker Rice Pudding recipe.
Depending on how high or low you cook this, will depend on how thin or thick the finished result will be. If you follow this recipe exactly, and turn it down to a simmer for 35 minutes, then you will get the perfect consistency. The rice will be cooked through, the sauce will have thickened, but it will still be super creamy - it will continue to thicken as it cools. If you cook it too high, then it will dry out and start to go gloopy. You can always add some extra milk if this happens. If it isn't thick enough after 35 minutes, then you can heat it on low a little longer until the desired consistency.
I haven't tested replacing all the coconut milk with coconut cream, and because it is much richer and thicker I wouldn't recommend a straight 1:1 swap.
More Coconut Recipes
If you've tried this healthy coconut rice pudding, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Creamy Coconut Rice Pudding
Ingredients
Rice Pudding:
- 80 g (0.5 cups) of Pudding rice
- 400 ml (1.66 cups) of Light coconut milk
- 400 ml (1.66 cups) of Semi-skimmed milk
- 2 tablespoons of Maple syrup
- 1 tablespoon of Vanilla extract
Topping:
- 125 g (0.75 cup) of Pineapple - chopped into 2cm chunks
Optional toppings:
- Desiccated coconut
- Nutmeg
Instructions
- Rice: Put 80 g of Pudding rice into a pan (do not rinse).
- Milk: Add 400 ml of Semi-skimmed milk, 400 ml of Light coconut milk, 2 tablespoons of Maple syrup and 1 tbsp of Vanilla extract.
- Cook: Put on a medium heat and bring to the boil, about 5 minutes. Turn down to a simmer and cook for 35 minutes, stirring every 5 minutes, until it has thickened.
- Cut the pineapple: While the rice is cooking, chop 125 g of Pineapple into 1 inch/2cm chunks.
- Cook the pineapple: Put the pineapple into a frying pan. Gently heat for 10 minutes. If you want it to caramelise more, you can add a little sugar or maple syrup.
- Serve: Serve the cooked pineapple on top of the rice pudding with a little Nutmeg and Desiccated coconut (optional).
Recipe Video
Recipe Tips
- Swap the pineapple for mango (or a combination of both). Cook it in the same way, to mix things up a bit.
- You can freeze this in individual portions or keep it in the fridge for up to 2 days. Just make sure it has cooled completely before putting it in the fridge or freezer.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Pete says
Made with ingredients as stated, but skimmed milk instead of almond, Stevia instead of sugar...carb counter! And plenty of nutmeg.
Absolutely fantastic! So tasty better than the UK's favourite. Thanks
Dannii Martin says
Update: this recipe was retested in 2026 and now uses semi-skimmed milk with coconut milk for a creamier result. There is still a vegan option in the post.
Bev Cassidy says
Thank you so much. This was without doubt, one of the nicest desserts i have ever eaten. I tried it chilled with defrosted frozen dark assorted berries! Delicious :)
Dannii Martin says
Oooh, I love the sound of serving it chilled with frozen berries. I will definitely be trying that.
G-cook says
Suggest editing vanilla extract to teaspoon.
Holly says
Hi,
I would like to try this recipe. What other forms of rice will work besides arborio rice?
Thank you.
Dannii says
Arborio rice really does give the best results (you can find it in all major supermarkets, it is risotto rice). But other short grained rice can be used as a substitute.
Tracey says
Holly, I always use basmati rice, for rice pudding. Turns out beautiful.
Hayley says
I made this yesterday and it was lovely. I used honey and topped it with berries instead of pineapple. Both of my children enjoyed it too.
Phoenix says
All the other (5 stars) reviews say 'this sounds great'. 'Can't wait to try'. Basically they left 5 stars but haven't made it.
Well I actually made it and sad to say it tastes horrible. Stodgy, cardboard colour and cardboard flavour. Throwing it away. Note* the ingredients ask for almond milk (which I used) but the instructions ask for skimmed milk.
Dannii says
I'm sorry that you didn't enjoy it. We make this recipe almost weekly and we love it and think it tastes far from like cardboard.It's very creamy and has a strong coconut taste. The skimmed milk was a typo and we have changed that now - thanks for telling us.
Did you use the exact sweetener that we used in the recipe? And pudding rice?
If it is too stodgy, which can happen if it is cooked at a higher temperature (it has to be turned down to a low simmer), you can always just add some more milk to make it creamier. As for the colour - it's rice pudding :)
Dannii Martin says
Update: this recipe was retested in 2026 and now uses semi-skimmed milk with coconut milk for a creamier result. There is still a vegan option in the post.