Creamy Caribbean Coconut Rice Pudding in 30 Minutes Flat!

I still remember the first time I tasted Caribbean coconut rice pudding at a tiny beachside shack in Jamaica. The warm, creamy sweetness mixed with that intoxicating coconut aroma hooked me instantly. Back home, I spent years tweaking recipes to recreate that magic – too dry, too sweet, too bland – until I finally nailed it. This version captures everything I love: the comforting chew of rice, the rich silkiness of coconut milk, and just enough spice to make it interesting. It’s become my go-to dessert when I want to impress guests or just treat myself. Trust me, once you try this Caribbean coconut rice pudding, you’ll understand why I’m obsessed!

Why You’ll Love This Caribbean Coconut Rice Pudding

Oh, where do I even start? This coconut rice pudding is pure comfort in a bowl. First off, it’s ridiculously easy—just toss everything in one pot and let it work its magic. The texture? Creamy dreamy perfection, thanks to that luscious coconut milk. And the aroma! That cinnamon-nutmeg combo will have your whole kitchen smelling like a tropical vacation. Serve it warm for cozy nights or chilled for a refreshing treat—it’s fabulous either way. Plus, it’s the kind of dessert that feels fancy but secretly takes barely any effort. You’re welcome!

Ingredients for Caribbean Coconut Rice Pudding

Gather these simple ingredients – they’re all you need to create magic:

• 1 cup white rice (rinsed until the water runs clear – trust me, this matters!)
• 1 can (400ml) full-fat coconut milk (none of that “light” stuff – go for the good creamy kind)
• 2 cups water
• ½ cup sugar (adjust to your sweet tooth)
• ¼ tsp salt (just a pinch to balance the flavors)
• 1 tsp vanilla extract (the real stuff, not imitation)
• 1 cinnamon stick (or ½ tsp ground if you must)
• ¼ tsp freshly grated nutmeg (makes all the difference)
• ¼ cup raisins (optional, but they add lovely little bursts of sweetness)

See? Nothing fancy – just pantry staples that come together to create something extraordinary!

How to Make Caribbean Coconut Rice Pudding

Okay, let’s get cooking! Here’s my foolproof method for the creamiest, dreamiest coconut rice pudding you’ll ever taste:

1. Rinse that rice! This is non-negotiable. I pour my rice into a fine mesh strainer and rinse under cold water until the water runs completely clear. It removes excess starch so your pudding isn’t gluey.
2. Combine everything (except vanilla and raisins) in a medium pot. Yes, all at once – rice, coconut milk, water, sugar, salt, cinnamon stick, and nutmeg. Give it a good stir to dissolve the sugar.
3. Bring to a boil over medium-high heat, then immediately reduce to the lowest simmer. This is crucial – too high heat will make your milk separate. Cover and let it gently bubble away for 20-25 minutes, stirring every 5 minutes or so to prevent sticking.
4. After 20 minutes, check the consistency. The rice should be tender but still have a slight bite, and the mixture should be thick but pourable. If it’s too thick, add a splash of water or coconut milk.
5. Finish with the good stuff – stir in vanilla and raisins (if using) and cook uncovered for another 5 minutes. The vanilla aroma will make your kitchen smell heavenly!
6. Remove the cinnamon stick (unless you want an extra strong flavor), then taste and adjust sweetness if needed. Serve warm for that just-made comfort, or chill for a firmer texture.

Pro Tips for Perfect Caribbean Coconut Rice Pudding

Watch that heat! Coconut milk can scorch easily – keep it at a gentle simmer. Stir frequently to prevent a burnt bottom. If it thickens too much as it cools, just stir in a little warm milk. And here’s my secret: let it rest 10 minutes off heat before serving – it thickens perfectly!

Variations for Caribbean Coconut Rice Pudding

Want to mix it up? Here are my favorite twists on this classic: Swap white sugar for brown sugar to add molasses depth. For texture, top with toasted coconut flakes right before serving. Feeling tropical? Use dried pineapple chunks instead of raisins—it’s like sunshine in every bite!

Serving Suggestions for Caribbean Coconut Rice Pudding

Oh, the possibilities! Serve this beauty warm with a dollop of whipped cream melting into its creamy surface, or chilled with fresh mango slices for a tropical vibe. A simple sprinkle of cinnamon on top makes it extra cozy. My secret? A drizzle of warm coconut milk right before serving – pure heaven in a bowl!

Storage & Reheating Instructions

This pudding keeps beautifully! Just pop it in an airtight container in the fridge for up to 3 days. When reheating, stir in a splash of coconut milk – it’ll bring back that luscious creamy texture like magic. I sometimes eat it cold straight from the fridge too – so good!

Nutritional Information

Remember, these numbers are just estimates – your actual nutrition will vary based on exact ingredients and how much you go back for seconds (trust me, you will!).

Frequently Asked Questions

Can I use light coconut milk instead of full-fat?
Oh honey, I wouldn’t recommend it! That rich, creamy texture comes from full-fat coconut milk. Light coconut milk will make your pudding thinner and less luxurious. If you must use it, try reducing the water by ½ cup.

How do I prevent the rice pudding from sticking to the pot?
Two words: low and slow! Keep that heat at a gentle simmer and stir every 5 minutes. I also swear by my heavy-bottomed pot – it distributes heat evenly so nothing burns.

Can I make this ahead for a party?
Absolutely! In fact, the flavors deepen if you make it a day ahead. Just store it covered in the fridge and reheat gently with a splash of coconut milk to bring it back to creamy perfection.

What rice works best?
I use regular long-grain white rice – nothing fancy needed! Just make sure to rinse it well. Some folks swear by Arborio rice for extra creaminess, but I find it makes the pudding too thick.

Share Your Experience

Did you make my Caribbean coconut rice pudding? I’d love to hear how it turned out! Drop a comment below with your favorite tweaks or that special someone you made it for – every bowl tells a story!

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