If you’ve been searching for a comforting dessert that’s as easy as it is delicious, you’re in the right place. This Slow Cooker Coconut Rice Pudding Recipe is honestly one of my all-time favorites when it comes to cozy sweets. It’s creamy, subtly sweet with a hint of coconut, and the slow cooker does most of the work—meaning you can set it and forget it while the magic happens. Stick with me, and I’ll share some handy tips and variations that I love to make sure your pudding comes out perfect every time.
Why You’ll Love This Recipe
- Set It and Forget It: The slow cooker does all the heavy lifting so you can focus on other things without worrying about stirring constantly.
- Creamy, Dairy-Free Delight: Using canned coconut milk gives a rich texture and coconutty flavor without dairy, perfect for those with dietary restrictions.
- Customizable Flavors: Whether you want to add vanilla, cinnamon, fruit, or even a little nutmeg, it’s easy to personalize this pudding to your taste.
- Comfort Food That’s Light: It’s sweet enough to satisfy your dessert craving but light and refreshing when served chilled.
Ingredients & Why They Work
Each ingredient in this Slow Cooker Coconut Rice Pudding Recipe brings something special to the table. The basmati rice provides a fluffy, slightly fragrant base, while the coconut milk lends that luscious creaminess. I like to keep the ingredient list simple, but you can always tweak it if you want to.
- Basmati Rice: This long-grain rice is perfect because it cooks into soft, separate grains that won’t turn to mush in the slow cooker.
- Sugar: Balances the rich coconut milk and gives the pudding its characteristic sweetness; feel free to adjust based on your preference.
- Canned Coconut Milk: Full-fat coconut milk is key here—it makes the pudding ultra creamy and adds that delightful coconut flavor.
- Butter: A little bit of butter adds richness and smooths out the texture beautifully.
- Vanilla Extract (optional): Enhances the flavor profile with a cozy warmth.
- Spices (cinnamon, nutmeg, cacao powder – optional): These can elevate your pudding to something really special, especially during colder months.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I love that this Slow Cooker Coconut Rice Pudding Recipe is like a blank canvas ready for your creativity. I usually sprinkle a little cinnamon on top or stir in some raisins before cooking, but sometimes I mix things up with fresh berries or a drizzle of honey at serving time.
- Vegan Variation: Swap butter for coconut oil or vegan margarine to keep it fully plant-based. I’ve done this plenty of times with great results.
- Spiced Up: Add a pinch of cardamom or ground ginger to the slow cooker for a warm, exotic flavor profile.
- Texture Twist: For a lighter pudding, you can replace some coconut milk with almond milk but stick to at least half coconut milk for that creamy texture.
- Sweetener Swaps: Use coconut sugar or maple syrup instead of white sugar for a deeper, caramel-like sweetness.
Step-by-Step: How I Make Slow Cooker Coconut Rice Pudding Recipe
Step 1: Give Your Rice a Good Rinse
This part is key if you want a silky pudding rather than a starchy mess. Rinse your basmati rice under cold water until the water runs clear—this washes away excess starch and helps keep the pudding from getting gluey. Then, let it drain well before adding it to the slow cooker.
Step 2: Toss Everything Into The Slow Cooker
Add your rinsed rice, sugar, coconut milk, and butter into the slow cooker. Don’t forget to stir it up a bit so everything’s nicely combined. If you’re adding that vanilla extract or spices like cinnamon or nutmeg, this is the moment to mix them in for even flavor distribution.
Step 3: Set & Forget – Cook Low and Slow
Cover your slow cooker and cook on high for 2 to 3 hours or low for 4 to 6 hours. The longer, slower cook tends to yield creamier results, but high setting works well if you’re short on time. Peek in towards the end to check that your rice is soft and the pudding has thickened nicely.
Step 4: Stir and Cool
Give the pudding a good stir to mix everything well—the butter should be melted right in, making it extra smooth. Then, let it cool completely before portioning it out. I like to chill mine in the fridge for a couple of hours to really get that refreshing, pudding-y texture.
Step 5: Serve and Enjoy
Serve your pudding chilled, and get creative with toppings! I’m a sucker for fresh whipped cream and a handful of berries, but a spoonful of fruit compote or some toasted coconut flakes also make it feel special.
Pro Tips for Making Slow Cooker Coconut Rice Pudding Recipe
- Rice Rinse Ritual: Don’t skip rinsing your rice—it’ll prevent the pudding from becoming gummy and give you tender, separate grains every time.
- Timing Is Everything: Start checking your pudding around the 2-hour mark on high or 4-hour mark on low to avoid overcooking and drying it out.
- Stir Gently but Often: Give it a gentle stir once or twice during cooking if you can; it helps prevent sticking on the sides and keeps the texture even.
- Cooling Patience: Resist the urge to dig in hot pudding—it sets beautifully once chilled, making the texture much better.
How to Serve Slow Cooker Coconut Rice Pudding Recipe
Garnishes
Personally, I love topping this pudding with a dollop of freshly whipped cream and a sprinkle of toasted coconut flakes for an extra crunch. Sometimes I add a few fresh berries or a drizzle of honey to balance the creaminess with a touch of brightness and sweetness. Raisins stirred in before cooking are a nostalgic favorite too!
Side Dishes
Since this is usually my dessert or a sweet snack, I often pair it with light, fresh fruit like mango slices or kiwi. On chilly days, a warm chai tea complements the coconut and spices beautifully, creating a cozy vibe.
Creative Ways to Present
For a dinner party, try serving the pudding in cute individual mason jars layered with fruit compote or lemon curd for pops of color. Garnishing each jar with fresh mint or edible flowers adds a charming touch that never fails to impress guests.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge, where they stay fresh for about 3 to 4 days. The pudding thickens a bit as it chills, so you might want to stir in a splash of coconut milk or your preferred milk before serving if it gets too dense.
Freezing
Freezing rice pudding is possible but be warned that the texture changes slightly once thawed—it tends to separate a little. I’ve frozen it successfully for up to a month; just thaw overnight in the fridge and give it a good stir or gentle reheat to bring it back together.
Reheating
If you like your rice pudding warm, reheat gently on the stovetop or in the microwave with a splash of coconut milk to restore creaminess. Heat slowly to avoid scorching and stir occasionally. Otherwise, chilled is my go-to way to enjoy it.
FAQs
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Can I use other types of rice for this recipe?
You can, but I recommend sticking to basmati or other long-grain rice for the best texture. Short-grain rice tends to get too sticky and dense in the slow cooker, resulting in a pudding that’s gluey rather than creamy and smooth.
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Is canned coconut milk necessary, or can I use regular milk?
Canned full-fat coconut milk is what makes this recipe truly creamy and flavorful. You can substitute with regular dairy or plant-based milk, but it will change the flavor and texture quite a bit. If you want to experiment, just keep in mind that the pudding won’t be as rich or coconut-forward.
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How do I prevent the pudding from sticking to the slow cooker?
Giving the pudding a gentle stir once or twice during cooking helps, as does ensuring the butter is mixed in well. If you’re worried about sticking, you can lightly grease the slow cooker insert before adding ingredients. Just keep an eye on it towards the end of cooking to avoid burning.
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Can I add mix-ins like raisins or nuts?
Absolutely! I like to stir raisins in before cooking so they soften nicely, or sprinkle toasted nuts on top at serving for added crunch. Just be mindful of when you add delicate toppings like fresh fruit—they’re best added fresh to keep their texture.
Final Thoughts
This Slow Cooker Coconut Rice Pudding Recipe feels like a warm hug in a bowl—comforting, easy, and delicious. It’s a recipe I’ve turned to countless times when I want something sweet without the fuss. I hope you’ll give it a try and make it your own, whether that’s adding your favorite spices, toppings, or just keeping it simple and classic. Once you try it, this recipe might just become your go-to cozy dessert too—promise it’s worth every minute of waiting for that creamy goodness!
Print
Slow Cooker Coconut Rice Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: International
- Diet: Vegetarian
Description
This Slow Cooker Rice Pudding recipe is a creamy, comforting dessert made with basmati rice, sugar, and coconut milk. Cooked slowly to perfection, it delivers a rich flavor and smooth texture without constant attention. Easy to prepare and delightfully versatile with optional toppings like vanilla, cinnamon, fruit compote, or whipped cream.
Ingredients
Main Ingredients
- ½ cup basmati rice
- ½ cup sugar
- 3 cups canned coconut milk
- 2 tablespoons butter
Instructions
- Rinse rice: Rinse and drain the basmati rice thoroughly to remove excess starch and prevent clumping during cooking.
- Combine ingredients: Add the rinsed rice, sugar, canned coconut milk, and butter into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook pudding: Cover the slow cooker and cook on high for 3 hours to ensure the rice is fully tender, stirring occasionally if possible.
- Stir well: Once cooked, stir the rice pudding thoroughly to mix the creamy texture.
- Cool: Allow the pudding to cool completely at room temperature before dividing it into containers.
- Refrigerate and serve: Refrigerate the rice pudding until chilled. Serve with your choice of mix-ins or toppings such as vanilla extract, cinnamon, fresh whipped cream, fruit compote, raisins, or berries for added flavor and texture.
Notes
- Add 2 teaspoons of vanilla extract to the slow cooker before cooking for enhanced flavor.
- Sprinkle 1 teaspoon of cinnamon, nutmeg, or cacao powder into the pudding for warm spice notes.
- Top with fresh whipped cream to add richness and creaminess.
- Serve with a fruit compote for a fruity contrast.
- Add raisins or fresh berries as a natural sweet topping to complement the pudding.
