Creamy Caribbean Coconut Rice Pudding in Just 30 Minutes

There’s something magical about a pot of coconut rice pudding simmering on the stove—the way the sweet, creamy scent fills the kitchen and instantly makes everything feel cozier. My love for this Caribbean classic started years ago during a trip to Jamaica, where I tasted it warm, topped with fresh mango. I begged the kind woman who made it for her recipe, and after a few tweaks (and many happy taste-testers at home), this version was born. It’s simple—just rice, coconut milk, and a handful of pantry staples—but the result is pure comfort: creamy, lightly spiced, and begging for a second spoonful. Trust me, one bite and you’ll understand why it’s my go-to dessert (or let’s be honest, sometimes breakfast).

Why You’ll Love This Caribbean Coconut Rice Pudding

Oh, where do I even start? This isn’t just any rice pudding—it’s a hug in a bowl. Here’s why it’ll become your new obsession:

• Creamy dreaminess: That coconut milk works magic, making every spoonful luxuriously smooth.
• Pantry superhero: No fancy ingredients—just rice, coconut milk, and spices you probably already have.
• Foolproof: One pot, minimal stirring, and 30 minutes? Yes, please.
• Versatile: Eat it warm for comfort or chilled for a tropical treat—it’s perfect either way.

Seriously, it’s the dessert that feels like vacation. And who doesn’t need that?

Ingredients for Caribbean Coconut Rice Pudding

Gather these simple ingredients – I promise you won’t need to make a special trip to the store! The magic happens with just:

• 1 cup white rice (rinsed) – That rinse is key for removing excess starch!
• 1 can (13.5 oz) full-fat coconut milk – Don’t skimp here – the rich flavor comes from the good stuff
• 2 cups water – Plain ol’ water works perfectly
• 1/2 cup sugar – I use white, but brown sugar adds lovely caramel notes
• 1/2 tsp salt – Just enough to balance the sweetness
• 1 tsp vanilla extract – The real stuff makes all the difference
• 1/2 tsp cinnamon + 1/4 tsp nutmeg – My favorite cozy spice duo

See? Nothing fancy – just pantry staples transformed into something extraordinary.

How to Make Caribbean Coconut Rice Pudding

Okay, let’s get cooking! This is one of those “set it and mostly forget it” recipes—just follow these easy steps and you’ll be spooning up creamy perfection in no time.

Step 1: Rinse and Combine Ingredients

First things first: rinse that rice! Hold it under cold water until the water runs clear—this removes extra starch so your pudding stays creamy instead of gummy. Then just dump it in a pot with the coconut milk and water. Easy, right?

Step 2: Simmer Until Rice is Tender

Now comes the waiting game. Bring everything to a quick boil, then immediately lower the heat to a gentle simmer and cover with a lid. Set your timer for 20 minutes—no peeking! The rice should be almost tender by then, having soaked up all that coconutty goodness.

Step 3: Add Flavors and Finish Cooking

Here’s where the magic happens! Stir in the sugar, salt, vanilla, and spices. Let it cook uncovered for another 10 minutes, stirring occasionally—you’ll see the pudding thicken beautifully. It’s done when it coats the back of a spoon but still flows slowly. Pro tip: It’ll thicken more as it cools, so don’t panic if it seems a bit loose!

Tips for Perfect Caribbean Coconut Rice Pudding

After making this recipe more times than I can count (oops, no regrets!), I’ve picked up some foolproof tricks:

• Sweetness is personal: Start with 1/3 cup sugar if you prefer it less sweet—you can always add more at the end!
• Full-fat coconut milk FTW: Light coconut milk won’t give you that luscious, velvety texture we’re after.
• Watch the clock: Overcooked rice pudding turns to glue. If it thickens too much, stir in a splash of warm milk.
• Spice it up: A pinch of cardamom or star anise makes it extra special—just don’t tell Grandma I said that!

The best part? Even “mistakes” still taste amazing. That’s Caribbean magic for you.

Serving Suggestions for Caribbean Coconut Rice Pudding

Oh, the possibilities! This pudding shines whether you serve it warm straight from the pot (my favorite midnight snack) or chilled the next day (perfect for breakfast—no judgment here). Try it with:

• A sprinkle of cinnamon and toasted coconut flakes for crunch
• Fresh mango or pineapple chunks for a tropical twist
• A drizzle of condensed milk when you’re feeling extra indulgent
• A scoop of vanilla ice cream because…well, do I really need a reason?

Honestly? It’s heavenly plain too—just grab a spoon and dig in!

Storing and Reheating Caribbean Coconut Rice Pudding

Here’s the beautiful thing—this pudding actually gets better as it sits! Store any leftovers (if you’re lucky enough to have any) in an airtight container in the fridge for up to 3 days. When reheating, just add a splash of milk or coconut milk and warm it gently on the stove, stirring often. The milk brings back that creamy texture perfectly.

Oh, and if you’re impatient like me? A cold spoonful straight from the fridge at 2 AM tastes absolutely divine too—I won’t tell!

Nutritional Information for Caribbean Coconut Rice Pudding

Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl (based on my exact ingredients—yours might vary slightly):

• Serving size: About 1/2 cup
• Calories: Around 220
• Sugar: 15g (but hey, it’s dessert!)
• Fat: 8g (thank you, glorious coconut milk)

Remember, these are estimates—your actual numbers will depend on whether you use full-fat coconut milk (which I highly recommend) or adjust the sugar. But let’s be real: when that first creamy bite hits your tongue, you won’t be counting anything except how many helpings you can get away with!

Frequently Asked Questions About Caribbean Coconut Rice Pudding

I’ve gotten so many questions about this recipe over the years—here are the ones that pop up most often!

Can I use brown rice instead of white?

You can, but it’ll change the texture completely. Brown rice needs more liquid and cooking time, resulting in a chewier pudding. If you try it, add an extra 1/2 cup water and simmer for at least 45 minutes.

My pudding turned out too thick—help!

No worries! Just stir in warm milk or coconut milk a tablespoon at a time until it reaches your perfect consistency. It thickens as it cools, so err on the side of slightly runny.

What’s the best way to reheat leftovers?

Gently on the stove with that splash of milk I mentioned earlier—microwaving can make it dry out. Stir often and stop when it’s just warm enough.

Can I make this dairy-free?

It already is! Coconut milk keeps it naturally dairy-free. Just check that your vanilla extract is too (some brands contain alcohol derived from dairy).

Got more questions? Drop them in the comments—I love hearing your kitchen adventures!

Share Your Caribbean Coconut Rice Pudding Experience

Did you make this recipe? I’d love to hear how it turned out for you! Leave a comment below or snap a photo of your creamy creation—I live for your kitchen stories and tweaks. Happy cooking!

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