This coconut rice pudding is one of those cozy, old-fashioned desserts that feels both familiar and special. It’s rich and creamy from coconut milk, with tender rice that gives it a satisfying bite. I love that it’s gently sweet—never cloying—and you can really play with the toppings to make it your own. It’s the kind of dessert I often make on lazy weekends when I want something comforting but not too fussy.

I remember the first time I made this at home: the smell of cinnamon and coconut milk simmering away instantly reminded me of family gatherings where desserts were never overly sweet but always full of flavor. It’s these small things that make homemade treats so satisfying.

Fun Ways to Top Your Coconut Rice Pudding

Honestly, half the fun of this dessert is how you can dress it up. I usually go with toasted shredded coconut for extra texture and that lovely nutty aroma. But if I’m serving guests (or just feeling fancy), I lay out bowls of fresh fruits like mango chunks, pineapple, or blueberries so everyone can top their pudding how they want.

Sometimes, if I have leftover homemade strawberry jam, I swirl a spoonful on top for a pop of color and flavor. Caramel sauce or chopped nuts add richness, while a sprinkle of chocolate chips makes it kid-approved in seconds. It’s a real choose-your-own-adventure dessert.

Making It in the Slow Cooker

I’ve tried this in my slow cooker when I didn’t feel like babysitting the stove, especially in summer when standing over a hot pot isn’t fun. It turns out a little softer and mushier but still delicious. I usually stir everything together in the slow cooker, set it on high, and check every half hour or so. After about 2 to 2 ½ hours, it’s done. If it gets too thick (which can happen if you forget to check it), I just splash in a bit more milk and stir it smooth again.

It’s not my usual method, but it’s great when you’re multitasking or making dinner at the same time.

Ingredients You’ll Need

Here’s what I pull out before starting:

• Whole milk: Adds creaminess. I’ve used 2% in a pinch, but whole milk makes it extra silky.
• Coconut milk: Go for full-fat canned coconut milk for the best flavor. The light version just doesn’t hit the same.
• Uncooked short or medium-grain white rice: I love Arborio rice for its starchiness, which makes the pudding extra creamy.
• Cinnamon stick: Infuses warmth. Ground cinnamon can work too if that’s all you have.
• Salt: Just a pinch to balance the sweetness.
• Egg yolks: Makes it richer and gives that custardy texture.
• Sugar: White sugar is classic, but see my tip below for alternatives.
• Pure vanilla extract: For that lovely aroma.
• Ground cardamom (optional): I use it when I want a subtle, floral twist. Feels a bit special.
• Toasted shredded coconut: I always toast it lightly in a dry pan—it makes a huge difference.

How I Cook It at Home

I always use a heavy-bottomed saucepan to avoid burning the milk. I combine the whole milk, coconut milk, rice, salt, and cinnamon stick and bring it to a gentle boil over medium-high heat, whisking to stop it from sticking. Once it hits that boil, I immediately lower the heat, cover it, and let it gently simmer.

During those 15 minutes of covered simmering, I set the table or prep toppings. Then I uncover it and keep stirring for another 10 minutes until it thickens and the rice is nice and tender. It’s one of those times where you can’t wander off too far—milk likes to scorch if you ignore it.

For the egg yolk mixture, I whisk yolks, sugar, vanilla, and cardamom in a bowl. I temper it slowly by whisking in a cup of the hot pudding before adding it back to the pan. Then I stir over medium-low heat for about a minute until it thickens enough to coat the back of my spoon. At that point, it’s done—just remove from heat and resist eating it all immediately.

I usually spoon it into a big serving dish or individual bowls and press plastic wrap right onto the surface if I’m chilling it, so no weird skin forms.

How I Serve Coconut Rice Pudding

My favorite way to serve this is still warm with toasted coconut on top and a dusting of cinnamon. It feels so homely and comforting—perfect for family dinners. But it’s equally good chilled on a hot day. Sometimes I put out bowls of fruit, nuts, or sauces and let everyone build their own little masterpiece.

If you’re making it for a dinner party, try serving it in individual glass cups—it always gets compliments and looks a bit more elegant without any extra effort.

Keeping Leftovers Fresh

I find it’s best eaten the day you make it, when it’s at its creamiest. But any leftovers go into an airtight container in the fridge for up to two days. I always let it cool completely before sealing it up.

For freezing, I’ve done it in small single-serve containers. It’s handy for quick treats later, but the texture does change a bit once thawed. I just warm it gently in the microwave or on the stovetop with a splash of milk to loosen it up.

My Favorite Tips for Perfect Rice Pudding

• Stir often, especially in the early stages. Milk likes to stick and burn if you forget about it.
• Use Arborio rice. It releases starch and makes the pudding thick and luscious.
• Toast your coconut before topping. The nutty, golden flavor is a game-changer.
• For a less refined sweetener, swap sugar for honey or maple syrup. I do this sometimes for a deeper flavor.

Rice pudding is such a nostalgic dessert for me. It’s simple, comforting, and endlessly customizable. I hope you enjoy making it as much as I do. If you try any fun toppings or variations, I’d love to hear about them.

Try other Pudding recipes:

• Cheesecake Pudding
• Bread and Butter Pudding
• Banana Pudding Cookies