Creamy Coconut Rice Pudding: An Easy Homemade Dessert

By Cherlie Joseph

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A warm bowl of coconut rice pudding brings together tender rice, fragrant cinnamon and a creamy coconut base. This simple recipe uses everyday ingredients and tastes delicious warm or chilled.

Servings: 4–6

Preparation time: 10 minutes

Cooking time: About 40–50 minutes

Ingredients

- ½ cup uncooked long-grain white rice

- 1½ cups water

- 1 cinnamon stick

- ¼ teaspoon salt

- 1 can unsweetened coconut milk, approximately 400 ml

- 1½ cups whole milk, plus extra as needed

- ⅓ cup sugar, adjusted to taste

- 1 teaspoon vanilla extract

- ¼ teaspoon ground nutmeg, optional

- Ground cinnamon for serving

- Toasted coconut flakes for topping, optional

Instructions

1. Start with the rice

Rinse the rice briefly and drain. Place it in a medium, heavy-bottomed saucepan with the water, cinnamon stick and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 12–15 minutes, until most of the water has been absorbed.

2. Add the milk

Stir in the coconut milk and whole milk. Bring to a gentle simmer over medium-low heat. Keep the saucepan uncovered and stir frequently, scraping the bottom to prevent sticking.

3. Cook until tender

Simmer gently for about 20–30 minutes, until the rice is completely tender and the mixture looks creamy. The timing may vary depending on your rice. If it becomes too thick before the grains soften, add a little more milk and continue cooking.

4. Sweeten and flavor

Add the sugar and cook for another 3–5 minutes, stirring until dissolved. Remove the cinnamon stick, then stir in the vanilla and optional nutmeg.

5. Rest and serve

Remove from the heat and let the pudding rest for 5–10 minutes. Spoon into bowls and sprinkle with ground cinnamon. Add toasted coconut flakes if desired.

For a chilled dessert, refrigerate and serve cold. The pudding will thicken as it cools.

Tips for a Creamy Finish

Use canned coconut milk rather than a thin coconut beverage for a richer texture. Keep the heat gentle once the milk is added, and avoid cooking the pudding until dry: it should still be slightly loose when removed from the stove.

For a dairy-free version, replace the whole milk with an unsweetened plant-based milk. The flavor and consistency will vary.

Storage

Transfer leftovers to shallow, covered containers and refrigerate within two hours. Keep refrigerated for up to three days. Add a splash of milk when reheating and stir until steaming hot throughout.

Recipe note: This is a home-style recipe variation, not a claim of a traditional Haitian preparation. It has not been kitchen-tested by Echo News.