Coconut Rice Pudding


This one-pot dessert has a short ingredient list, takes just 35 minutes to make, and delivers unique not-too-sweet flavor. A combination of whole milk and coconut milk (an entire can, so you’re not left with pesky dregs) makes for a creamy and rich pudding. The rice is tender but not mushy, and coconut is present but not overwhelming. Any leftovers will keep in the refrigerator in an airtight container for several days, perfect for enjoying hot or cold. Top with chopped mango per the recipe, or branch out and try toasted coconut, your favorite toasted nut, or even granola (breakfast, anyone?).

Coconut Rice Pudding
The best part about this creamy dish? It can be served hot, room temperature, or chilled, and it’s great eaten at any time of day. The rice is tender but not mushy, and the coconut flavor is present, but not overwhelming. We like serving it with toasted nuts, or chopped kiwi. Get the recipe:Coconut Rice Pudding. Photo: Daniel Agee
Hands On Time:
35 mins
Total Time:
35 mins
4 (serving size: 1 cup)


  • 2 cups whole milk

  • 2 cups water

  • ¾ cup uncooked Arborio rice

  • cup granulated sugar

  • 1 (13.5-oz.) can unsweetened coconut milk

  • ½ teaspoon ground cinnamon

  • ½ teaspoon kosher salt

  • Chopped fresh mango


  1. Stir together milk, water, rice, and sugar in a medium saucepan over medium. Bring to a simmer, and cook, stirring often, until thickened, about 22 minutes. Stir in coconut milk, cinnamon, and salt; cook, stirring occasionally, until creamy, about 10 minutes. Serve topped with chopped mango.

Nutrition Facts (per serving)

448 Calories
25g Fat
52g Carbs
10g Protein
Nutrition Facts
Calories 448
% Daily Value *
Total Fat 25g 32%
Saturated Fat 20g 102%
Cholesterol 12mg 4%
Sodium 305mg 13%
Total Carbohydrate 52g 19%
Total Sugars 23g
Protein 10g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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