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Smartphone photo of a clear glass bowl on a stone countertop showing the velvety texture of the Coconut Rice Pudding Recipe.

Coconut Rice Pudding Recipe: The Ultimate Creamy and Velvety Dairy-Free Dessert

A rich, dairy-free Coconut Rice Pudding Recipe featuring soft jasmine rice suspended in a velvety coconut cream. Topped with golden toasted coconut and cinnamon, this glossy dessert is a tropical masterpiece for any home cook.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Breakfast, Desserts
Cuisine: Asian-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (185g) Jasmine rice Rinsed until clear
  • 1.5 cups (355ml) Filtered water
  • 1 can (400ml) Full-fat coconut milk
  • 1/2 cup (120ml) Coconut cream Reserved for the end
  • 1/3 cup (65g) Granulated sugar
  • 1/4 tsp (1.5g) Sea salt
  • 1 tsp (5ml) Vanilla extract
Garnish
  • 1/2 cup (30g) Unsweetened coconut flakes Toasted until golden-brown
  • 1/2 tsp (1g) Ground cinnamon For dusting

Equipment

  • 1 Heavy-Bottomed Saucepan Ensures even heat and prevents scorching.
  • 1 Silicone Spatula Perfect for constant stirring and starch release.
  • 4 Clear glass bowls For the signature visual presentation.

Method
 

Cook the Rice
  1. Combine rinsed rice, water, and salt in a saucepan. Bring to a boil, then cover and simmer on low for 12-15 minutes until water is absorbed and grains are soft but plump.
Thicken the Pudding
  1. Stir in the coconut milk and sugar. Cook uncovered over medium heat, stirring frequently for 10-12 minutes until the liquid becomes thick, opaque, and glossy.
  2. Fold in the coconut cream and vanilla extract. Cook for another 2 minutes to achieve a dense, velvety texture, then remove from heat.
Assembly
  1. Toast coconut flakes in a dry skillet until golden. Ladle the warm pudding into clear glass bowls and top with a generous mound of flakes and a light dusting of cinnamon.

Notes

For the best texture, always rinse your rice to remove excess starch.
If the pudding thickens too much after cooling, stir in a splash of coconut milk to restore the gloss.