
Rich, creamy, and deeply comforting, this coconut rice pudding delivers everything you want from a classic dessert — without a drop of dairy in sight. Full-fat coconut milk does all the heavy lifting here, giving the pudding that luscious, velvety texture that usually comes from whole milk or cream. Short-grain rice like Arborio or sushi rice slowly absorbs the coconut milk as it simmers, creating a naturally thick, porridge-style consistency that feels genuinely indulgent. Vanilla, cinnamon, and optional cardamom round out the flavor with just the right amount of warmth and spice. It serves four and works beautifully both warm from the pot and chilled straight from the fridge, making it an easy make-ahead option for weeknights or dinner parties alike. A handful of toasted shredded coconut on top adds a subtle crunch that takes the whole bowl to another level.
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Combine the coconut milk, water, rinsed rice, sugar, and salt in a medium saucepan over medium heat. Stir to dissolve the sugar, then bring to a gentle simmer, stirring frequently.
Reduce the heat to medium-low and cook, stirring every 2–3 minutes and scraping the bottom of the pan, until the rice is fully tender and the mixture has thickened to a loose, creamy porridge consistency, about 30–35 minutes. The pudding will look slightly thinner than you expect — it thickens further as it cools.
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