There is something wonderfully comforting and delightfully exotic about this Vanilla Coconut Rice Pudding Recipe that makes it an absolute favorite to whip up any time you crave a creamy, luscious dessert with just the right balance of sweet and fragrant. The marriage of coconut milk’s tropical richness with the warm, inviting aroma of vanilla creates a cozy treat that is both simple to prepare and beautifully satisfying to savor. Whether enjoyed warm or chilled, this pudding feels like a little hug in a bowl every single time.
Ingredients You’ll Need
Gathering the right ingredients for this Vanilla Coconut Rice Pudding Recipe is a breeze because each one plays a key role in building the pudding’s luscious texture and heavenly flavor. With just a few pantry staples and fresh vanilla, you’ll bring this comforting dessert to life.
- Cold cooked rice: Provides the creamy base and hearty texture that holds the pudding together perfectly.
- Coconut milk: Adds a rich, tropical creaminess that elevates every spoonful.
- Evaporated milk: Enhances the smoothness and adds a subtle caramel undertone.
- Sugar: Sweetens gently, balancing the natural richness of the milks and rice.
- Pinch of salt: Brightens flavors and harmonizes the sweetness.
- Vanilla bean (or vanilla bean paste): Infuses pure, aromatic warmth that defines the pudding’s signature taste.
- Cinnamon (optional for serving): Sprinkled on top, it lends a delightful spice note to finish it off.
How to Make Vanilla Coconut Rice Pudding Recipe
Step 1: Combine the Ingredients
Start by placing the cold cooked rice, coconut milk, evaporated milk, sugar, salt, and the scraped seeds of the vanilla bean or vanilla bean paste into a medium saucepan. Stir everything together gently to combine all the luscious ingredients evenly before turning on the heat.
Step 2: Bring to a Boil
Set your stove to medium-high and keep a close watch, stirring frequently. This step is where the pudding begins to thicken and the flavors start to harmonize beautifully. Once it reaches a gentle boil, immediately reduce the heat to medium-low to keep the mixture simmering without burning or sticking.
Step 3: Simmer and Stir
Maintain a steady simmer for about 40 minutes, stirring every 3 to 4 minutes. This patient cooking is key — it allows the liquid to reduce to a thick, creamy consistency that’s absolutely perfect. The aroma of vanilla and coconut will fill your kitchen, making the wait totally worth it.
Step 4: Cool and Serve
After simmering, remove the pot from heat and let the pudding cool down. You can serve the pudding warm if you prefer, but I personally love it best after chilling it thoroughly in the refrigerator. The flavors deepen, and the texture becomes satisfyingly silky and cold.
How to Serve Vanilla Coconut Rice Pudding Recipe
Garnishes
A simple dusting of cinnamon on top is all you need to add an extra layer of cozy warmth and a beautiful touch of color. You could also try toasted coconut flakes or slivered almonds for a bit of crunch if you like a textural contrast.
Side Dishes
This pudding pairs wonderfully with fresh tropical fruits like mango or pineapple to emphasize the coconut flavors. A small scoop of vanilla ice cream or a drizzle of caramel sauce can turn it into an indulgent dessert celebration.
Creative Ways to Present
Serve the Vanilla Coconut Rice Pudding Recipe in charming glass jars or elegant dessert cups to showcase its creamy texture. Layering the pudding with fresh berries or a fruit compote creates a visually stunning parfait that’s as inviting to the eyes as it is to the palate.
Make Ahead and Storage
Storing Leftovers
This pudding keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. The flavors continue to meld over time making each serving taste just as delightful, if not better, than the first.
Freezing
You can freeze leftovers by placing the pudding in a freezer-safe container. Thaw it overnight in the fridge before serving. Just note that the texture might be a little less creamy, but the flavor remains wonderfully intact.
Reheating
To warm up chilled pudding, gently heat it on the stove over low heat, stirring frequently to prevent sticking. Adding a splash of coconut milk while reheating will help restore some of its creamy texture.
FAQs
Can I use fresh rice instead of cold cooked rice?
It’s best to use cold cooked rice for this recipe because freshly cooked rice is too wet and can make the pudding overly soupy. Cold rice has had time to firm up, helping achieve that perfect pudding texture.
Is there a substitute for coconut milk?
If you don’t have coconut milk on hand, you can try using heavy cream or whole milk, but the tropical flavor and creaminess that define this Vanilla Coconut Rice Pudding Recipe will be less prominent.
Can I make this pudding vegan?
Absolutely! Simply substitute evaporated milk with a plant-based milk alternative like almond or soy milk, and use full-fat coconut milk. Make sure your sugar is also vegan-friendly to keep it plant-based.
How long does it take to cook?
The active cooking time after bringing the ingredients to a boil is about 40 minutes of simmering. Prep takes just a few minutes, so you can expect to have this pudding ready in under an hour.
Should I remove the vanilla bean pod before serving?
Yes, it’s best to remove the vanilla bean pod after cooking. The seeds inside will have infused the pudding with flavor, but the pod itself is tough and can be unpleasant to eat.
Final Thoughts
If you’re looking for a dessert that’s creamy, comforting, and simply irresistible, this Vanilla Coconut Rice Pudding Recipe is your new best friend in the kitchen. It’s easy to make, uses familiar ingredients, and tastes like a tropical escape in every bite. I can’t wait for you to try it and enjoy this warm hug of flavor just like I do!
