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Coconut rice pudding made with condensed milk in a wooden bowl with a sprinkle of cinnamon and raisins.
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5 from 4 votes

Coconut Rice Pudding with Condensed Milk

Enjoy the warmth and creaminess of easy Vegan Coconut Rice Pudding with Condensed Milk. Stovetop directions for both uncooked and cooked rice + pro recipe tips. (Gluten-Free)
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Desserts
Cuisine: American
Diet: Gluten Free, Low Lactose
Servings: 6 bowls
Calories: 244kcal
Author: HWC Magazine


  • sauce pan medium - large


Coconut Rice Pudding with UN-COOKED Rice (COOKED rice directions in Recipe Notes Below)

  • ½ tablespoon coconut oil or unflavored oil /vegan butter of choice
  • 1 cup rice UNCOOKED Jasmine rice (8 ounces) - 1 US cup - or other rice. See notes below
  • 1 cup water 8 ounces (236 cc)
  • 1.5 cups almond milk or non-dairy of choice (354 cc)
  • ½ teaspoon salt
  • 2 sticks cinnamon or 1 teaspoon ground cinnamon to taste
  • 1 knob ginger 2 inches in length peeled and left whole or ½ teaspoon ground ginger powder (approximately 22 - 28 grams)
  • ¾ teaspoon cardamom dried ground
  • 1 teaspoon vanilla
  • ½ cup raisins (Sultanas) - optional
  • 13.66 ounces coconut milk (Canned) full fat or low fat - (403 mls)
  • 9 tablespoons sweetened condensed milk Coconut dairy free per your desired sweetness level - or ½ cup plus 1 tablespoon - 135 cc's
  • extra water or non-dairy of choice if your rice is still not tender but your pudding is too thick. May not be needed.
  • 1 tablespoon lemon zest

Garnishes (Optional)


  • Sauté and Coat: In a medium pot, add coconut oil and 1 cup of uncooked rice. Sauté until every rice grain is coated with oil.
  • Combine Ingredients: Pour in 1 cup of water and 1.5 cups of almond milk along with the rice. Add salt, cinnamon, ginger, cardamom, cinnamon, vanilla, and raisins. Heat on medium until it gently boils, then reduce the heat to a simmer.
  • Simmer and Stir: Continue to simmer gently while stirring until most of the liquid is absorbed into the rice. This step takes about 10 minutes.
  • Creamy Goodness: Introduce 14 ounces of canned coconut milk and dairy-free coconut sweetened condensed milk into the rice mixture. Slowly cook and stir until the rice becomes tender, and the pudding achieves a thick, creamy consistency.
  • Adjust as Needed: If the rice remains firm but the pudding thickens too much, add ¼ cup of extra water or your chosen non-dairy alternative. Continue to cook for a few more minutes until desired tenderness is reached.
  • Remove the saucepan from the burner and turn off the heat. Add lemon zest and stir until combined.
  • Serve the delicious cozy coconut rice pudding is a heat proof bowl, top with a little ground cinnamon or your favorite toppings.
  • Enjoy warm, cold or at room temperature



Best Kind of Rice for Pudding
We used jasmine long grained rice. 
Ultimately, the choice of rice depends on your personal preference and what you have in your kitchen pantry. If you prefer a creamier, thick pudding, opt for short-grain rice like Arborio or medium-grain rice. For a lighter, fluffier texture with a distinct rice grain separation, choose a long-grain rice like jasmine or basmati. If you love aromatic rice, use jasmine rice. 
Coconut Pudding with COOKED Rice 
Please note the the ingredients amounts differ compared to the recipe using uncooked rice. 
  • 2 cups cooked rice - 16 ounces - cooked (leftover) white jasmine
  • 2 cups coconut milk in can - (or can exchange with other milk alternatives or even part milk and cream if you are not lactose intolerant) Please just remember you need equal amounts of liquid to cooked rice.
  • ½ cup coconut sweetened condensed milk (dairy-free)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon grated fresh ginger or ¼ teaspoon ground
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • zest of 1 lemon
In a medium saucepan add cooked rice, coconut milk, coconut sweetened condensed milk, cinnamon, cardamom, ginger, salt and vanilla and place on a medium low simmer and stir. Slowly stir for about 8 minutes until the coconut milk absorbs into the rice, thickens and you have creamy delicious rice. (Keep your eye on the rice and keep stirring or otherwise it will stick) Remove saucepan from burner and turn off the heat. Add in zest of 1 lemon and stir to combine. Enjoy! 


Serving: 1bowl | Calories: 244kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 373mg | Potassium: 230mg | Fiber: 2g | Sugar: 17g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 1mg