Pin it The scent of coconut rice pudding always carries me back to that rainy Tuesday when I was stuck indoors with nothing but pantry staples. I had a can of coconut milk that had been sitting there for months and some jasmine rice—not much else to work with. The kitchen filled with a tropical aroma as the rice bubbled away, transforming my dreary afternoon into something unexpectedly magical. What started as a desperate pantry raid became one of my most treasured sweet recipes.
Last summer during a backyard gathering, my neighbor from Thailand tasted this and quietly asked for seconds, then thirds. She later told me it reminded her of a street food dessert from her childhood, though hers always had sticky rice instead. We spent the evening trading stories about comfort foods while the sun set, this humble bowl of coconut rice connecting cultural memories across continents.
Ingredients
- Jasmine rice: The floral notes of jasmine rice elevate this dessert beyond ordinary rice pudding, creating something that feels intentional rather than leftover repurposed.
- Full-fat coconut milk: I once tried making this with light coconut milk and immediately regretted it, as the full-fat version creates that silky texture that makes you close your eyes when you take a bite.
- Granulated sugar: Just enough to complement the natural sweetness of the coconut without overwhelming it, letting you taste all the subtle tropical notes.
- Vanilla extract: Adds a warm, aromatic quality that rounds everything out, making the dish feel finished rather than one-dimensional.
- Toasted coconut flakes: The textural contrast between the creamy rice and these crunchy bits creates that perfect bite that keeps you coming back for more.
Instructions
- Combine the base ingredients:
- In your saucepan, mix the rinsed jasmine rice, coconut milk, water, sugar, and salt until everything looks evenly distributed. The liquid will be cloudy white, like the sky before a gentle rain.
- Bring to a gentle boil:
- Stand there for a moment as it begins to bubble around the edges, giving it an occasional stir to prevent sticking. Youll know its ready to reduce the heat when small bubbles appear consistently across the surface.
- Low and slow simmer:
- This is where patience pays off, keeping the heat low and the pot covered lets the rice gradually absorb all those tropical flavors. Resist the urge to peek too often, though a quick check halfway through is fine.
- Add the finishing touch:
- Once off the heat, stir in that vanilla extract and let the residual warmth carry the aroma throughout the mixture. The scent that rises when you lift the lid will tell you youve done everything right.
- Rest and fluff:
- Those 5 minutes of standing time arent optional, theyre when the texture perfects itself. When you fluff with a fork, each grain should be distinct yet yield easily.
- Garnish and serve:
- Whether served warm or at room temperature, a sprinkle of toasted coconut adds both visual appeal and textural contrast. Fresh mango chunks bring a bright acidity that cuts through the richness beautifully.
Pin it I once made this for my grandmother who grew up in the Philippines, afraid she would find my version inauthentic. Instead, she held my hand after her first bite, eyes slightly watery, and whispered that it tasted like childhood memories shed almost forgotten. We sat in comfortable silence after that, the coconut rice bridging generations and continents without needing words.
Variations to Try
My kitchen experiments have led to several delicious twists on this basic recipe. Swapping half the sugar for palm sugar adds a caramel-like depth that pairs wonderfully with sliced bananas. During summer, I sometimes fold in diced ripe mangoes just before serving, letting their juices mingle with the warm rice. Winter evenings call for a pinch of cardamom and cinnamon stirred in with the vanilla for a more warming profile.
Serving Suggestions
The versatility of coconut rice sweet continuously surprises my dinner guests. For an elegant dinner party dessert, I portion it into small ramekins, chill until set, and top with a thin brûléed sugar crust. Sunday brunches feel special when I serve it slightly warm with a scoop of tangy yogurt and fresh berries. My personal indulgence is eating it cold from the fridge for breakfast, sometimes with a drizzle of honey and toasted nuts.
Storage Tips
Through much delicious trial and error, Ive discovered this dessert actually improves after a night in the refrigerator as the flavors meld together more deeply. The coconut rice keeps beautifully in an airtight container for up to three days, though it rarely lasts that long in my home.
- If the pudding becomes too firm after refrigeration, simply stir in a tablespoon of warm coconut milk to restore its creamy consistency.
- For portion control (which I admittedly struggle with for this recipe), divide into individual containers right after cooking.
- Never freeze this dessert as the rice texture becomes unpleasantly grainy when thawed.
Pin it This humble dessert has taught me that sometimes the simplest combinations create the most profound connections. Whether youre making it for yourself or sharing with loved ones, I hope it brings the same quiet joy to your table that it has to mine.
Recipe Q&A
- → Can I use regular white rice instead of jasmine rice?
While you can substitute regular white rice, jasmine rice is recommended for its delicate floral aroma and soft texture that perfectly complements the coconut flavor. If using regular rice, increase the cooking time slightly and monitor the liquid absorption.
- → How do I make this dessert richer?
Replace the water with an additional ¾ cup of full-fat coconut milk for a creamier, more indulgent texture. You can also increase the coconut milk to 2 cups total while reducing water to ½ cup for an ultra-rich version.
- → Is this suitable for people with dietary restrictions?
Yes, this dessert is naturally vegetarian and gluten-free, making it suitable for most diets. However, it contains coconut, which is a tree nut allergen for some individuals. Always verify that pre-packaged ingredients meet your specific dietary needs.
- → Can I prepare this ahead of time?
Absolutely. You can prepare the coconut rice up to 2 days in advance and store it covered in the refrigerator. Reheat gently with a splash of coconut milk if it becomes too dry, or serve it chilled directly from the fridge with fresh fruit toppings.
- → What fruits pair best with this dessert?
Tropical fruits work wonderfully: fresh mango, pineapple, and passion fruit are ideal choices. Fresh berries, sliced banana, and lychee also complement the creamy coconut flavor beautifully. Choose fruits based on seasonal availability.
- → How do I prevent the rice from becoming mushy?
Rinse the jasmine rice thoroughly before cooking and maintain a gentle simmer rather than a rolling boil. Avoid stirring once the rice starts cooking, and use the cover to trap steam. Most liquid should be absorbed in 18-20 minutes.