Coconut Rice Pudding


As I looked through my cabinets trying to decide what kind of pantry recipe to share with everyone this week, I eyed some coconut milk and rice. I knew right away that I would be making Coconut Rice Pudding. I used pantry items solely for this recipe and was able to create the creamiest and tastiest treat. I topped it with toasted shredded coconut for that little something extra. This recipe comes together so quickly and makes excellent use of leftover rice. It's full of coconutty flavor, and we loved it.


Ingredients for Coconut Rice Pudding:


*3 cups of leftover cooked white rice

2 cans whole coconut milk

1/2 cup granulated sugar

1/4 teaspoon fine salt

1 teaspoon of coconut or vanilla extract

3 tablespoons of cornstarch mixed with 3 tablespoons of water

shredded unsweetened coconut, toasted, for serving


* If you do not have leftover rice cook 1 1/2 cups of white rice and cool the rice before proceeding with the recipe.


Time-Saving Tip: If you don't have leftover rice cook some the day before preparing the pudding.


Let's see what we need.

We're ready to cook.



Combine the coconut milk, salt, and sugar in a medium-sized saucepan. Stir over low heat until the sugar has melted. Add the rice and simmer until the mixture has thickened; about 10 minutes. Turn off the heat and stir in the cornstarch mixture and extract until well combined. Pour the mixture into a bowl to cool a bit. Serve warm or refrigerate pudding, covered, when completely cooled, and served cold.


It's ready! Coconut Rice Pudding is creamy and so full of coconut flavor. This pudding is just as yummy warm as it is cold. And if you're looking for a more traditional rice pudding recipe, check out Ethan's Favorite Rice Pudding, which is a family favorite around here.

Enjoy! Coconut Rice Pudding:


  • *3 cups of leftover cooked white rice

  • 2 cans whole coconut milk

  • 1/2 cup granulated sugar

  • 1/4 teaspoon fine salt

  • 1 teaspoon of coconut or vanilla extract

  • 3 tablespoons of cornstarch mixed with 3 tablespoons of water

  • shredded unsweetened coconut, toasted, for serving

  • * If you do not have leftover rice cook 1 1/2 cups of white rice and cool the rice before proceeding with the recipe.

  • Time-Saving Tip: If you don't have leftover rice cook some the day before preparing the pudding.

2018 Cranberry Walk