Coconut Milk Rice Pudding

Coconut Milk Rice Pudding with Tropical Fruit

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A trio of coconut milks make this rice pudding luxuriously creamy. Mango and passion fruit make each spoonful pop.

Marianne Williams

Published on January 10, 2024

Tested by

Melissa Gray

Coconut Rice Pudding with Mango, Lime, and Passion Fruit — Photo:
Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver

Active Time:

50 mins

Total Time:

55 mins

Yield:

6 servings

A trio of coconut milk — unsweetened, evaporated, and sweetened condensed — goes into creating this ultra creamy, coconutty (but not too coconutty) dessert. Lime zest and juice, passion fruit, and mango balance the rich pudding for a juicy and tangy finish with each bite. jasmine rice brings subtle fragrance to this dessert.

Frequently asked questions

What else can I garnish Coconut Milk Rice Pudding with?

While we love the juicy tropical flavor fresh mango and passion fruit bring to this dessert, don’t hesitate to experiment. Other great topping ideas include toasted coconut flakes or chips, crushed graham crackers, or a dollop of lime curd.

What is jasmine rice?

Jasmine rice is a very fragrant long-grain rice that’s sometimes described as having a popcorn aroma. When cooked, it is slightly soft and sticky. Like most long-grain rice, it has a fluffy texture, but the cooked grains will cling together slightly. Jasmine rice is used in stir-fries, pilafs, and soups, and is also enjoyed on its own as a simple side dish, and in desserts like this Coconut Milk Rice Pudding.

Notes from the Food & Wine Test Kitchen

In this case, the rice is not washed but just briefly rinsed so that the starches will contribute to the coconut milk pudding’s creaminess. For the passion fruit pulp, cut the fruit in half first, either lengthwise or crosswise, then use a spoon to scoop out the pulp.

Make ahead

The Coconut Milk Rice Pudding without the fresh fruit can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week. Garnish it with mango, passion fruit, and lime zest right before serving.

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Ingredients

1 cup uncooked white jasmine rice
2 1/2 cups water
1 (13.66-ounce) can unsweetened coconut milk, well stirred
1 (12.2-ounce) can evaporated coconut milk (such as Nature’s Charm)
2/3 cup sweetened condensed coconut milk (from 1 [11.25-ounce] can, such as Nature’s Charm)
1 1/2 teaspoons kosher salt
Grated lime zest plus 2 tablespoons fresh lime juice, divided
1/2 cup fresh mango, finely chopped
1/4 cup passion fruit pulp with juice (from 2 medium passion fruits)

Directions

Rinse rice under cold water in a fine wire-mesh strainer 20 seconds; drain completely, about 30 seconds. Add rinsed rice and 2 1/2 cups water to a 3-quart saucepan, shaking pan to ensure rice is submerged. Bring to a boil over high. Reduce heat to medium-low, and simmer, uncovered, stirring occasionally, until rice begins to soften, about 5 minutes. Stir in unsweetened, evaporated, and sweetened condensed coconut milks and salt; cook, stirring occasionally, until rice is tender and mixture is very thick and puddinglike in consistency, 35 to 40 minutes. Remove from heat, and stir in lime juice. Top with mango and passion fruit; garnish with lime zest. Serve pudding warm, at room temperature or cold.

Originally appeared in Food & Wine magazine, December 2023 / January 2024