Creamy Coconut Rice Pudding – Vegan and Tropical. Ready in 35 mins
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All throughout my childhood I had to eat rice pudding. I never liked it. It wasn’t coconut rice pudding, but still, I really didn’t like it. Actually I hated it.
I’m not sure if my dear mother still reads these posts of ours, but if she does…sorry mum. They just weren’t my thing.
You can imagine my natural suspicion when this recipe landed at my feet. ‘Coconut rice pudding?’ I thought to myself. Oh man, must I…?
That said, I’m no stranger to trying new things (unless they involve mushrooms, don’t even think about it Hauke and Kat), so I bravely ventured forth and collected the much-needed necessities from the list.
It’s a very simple recipe, so I chucked the items in the pot and let the heat do its work. Sure enough, the rice started to thicken and the coconut did its stuff.
Giving it a quick stir every now then I wondered off and left it simmering gently away for half an hour, and did whatever else it is that bloggers do for half an hour while they’re waiting for their rice puddings to cook themselves.
Short-grain rice is extremely important here – it turns really creamy. Super creamy. I’m not sure if I’ve ever eaten such wonderfully, creamy, soft rice as I did today.
Soon enough it came to taste test time – I’d made three portions, one for each of the family.
This is when you decide if you’re a piece or puree person. If you like your pineapple in chunks, top the pudding off with them. If you like a sauce, blend the pieces to make a beautiful, sweet sauce.
And now, I take it all back. THIS IS AMAZING. How good is coconut rice pudding?? How had I never tried this before?? I am totally, absolutely and completely convinced.
We now have a favourite new dessert at our place. If you’ve never tried rice pudding before, or never liked it, and just want some inspiration, this is the recipe to try. Now!
Coconut Rice Pudding – A dense dish
While it’s cooking, this dish looks like it will just make small portions. And it will. There’s a reason for that. Coconut rice pudding is pretty calorie dense – so it’s best not to overdo it.
We all need calories of course, they’re what keep us going, we couldn’t live without them – but too many isn’t good either!
The rice and it’s starch provide plenty of calories, as does the coconut milk (though you can buy ‘light’ versions of course).
So unless you’re exceptionally active, training hard or have particular reasons for needing to up your calorie intake, it’s best to keep these portions small. They’re filling enough – you’ll see 😉
Coconut Rice Pudding – A word to the wise
This dish is best eaten fresh and hot! After a couple of hours being cold it’ll go hard – you’ll need to reheat it with a little water to get that fresh, creamy taste and texture back.
- ½ banana
- Pour the coconut milk in a pot. Give it some heat – medium.
- Stir in the rice once the milk just starts to boil. Reduce the heat to low quickly. Seriously! If the coconut milk is too hot the fat will separate from the rest and it wont smooth and creamy.
- Flavour things up with vanilla extract, sugar, anise star and salt.
- Optional: mash the banana and stir it in.
- Stir occasionally and let it simmer on low heat for about 30 minutes until things get well creamy. Cover the pot with a lid.
- If you use canned pineapple: add 3-4 tbsp of pineapple juice to the rice mix to give it a fruity kick.
- Serve with diced pineapple chunks.
- Optional: Blend the pineapple and layer the puree on top of your serving of rice pudding.