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Coconut Rice Pudding with blueberries

Coconut Cardamom Rice Pudding

  • Author: She's Almost Always Hungry
  • Total Time: 27 minutes
  • Yield: 8 1x


This tropical version of traditional rice pudding is highlighted with the flavors of coconut and cardamom. It is based on a recipe from



1 cup uncooked rice (short or long grain)

1 14-ounce can full-fat coconut milk

2 1/4 cups whole milk

1/3 cup granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground cardamom*

1 1/2 teaspoons vanilla extract

1 tablespoon butter

Toasted unsweetened shredded coconut, berries, or fruit compote for garnish


Place rice, coconut milk, whole milk, sugar, cardamom, and salt into a medium pot.

Over medium-high heat, bring the mixture to a boil, stirring frequently and scraping the bottom of the pan to prevent rice from sticking.

Reduce the heat to maintain a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, 20 to 22 minutes. If the mixture is too thick and the rice is still undercooked, add more whole milk, ¼ cup at a time.

When the rice is very tender, remove from heat and stir in the vanilla extract and butter. Taste and add more sugar if desired.

Serve the coconut rice pudding warm or cold. If it becomes too thick, stir in additional whole milk until you have the desired consistency.

Garnish with toasted coconut, berries, or fruit compote.


*If you don’t like cardamom, substitute with cinnamon or leave out completely.

  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Cuisine: American


  • Calories: 236.59
  • Sugar: 3.35 g.
  • Sodium: 190.31 mg.
  • Fat: 14.35 g.
  • Saturated Fat: 11.6 g.
  • Carbohydrates: 23.15 g.
  • Fiber: 0.32 g.
  • Protein: 4.92 g.
  • Cholesterol: 11.99 mg

Keywords: rice, coconut milk, cardamom