Why try to mask the coconut? Celebrate it with this dairy-free coconut rice pudding. This is a traditional-style recipe, just like grandma used to make, that incorporates the natural richness and flavor of coconut in every bite. It’s not only non-dairy, but is also naturally free of nuts and soy. For the perfect finish, it’s garnished with toasted coconut.
Dairy-Free Coconut Rice Pudding with Toasted Coconut
This recipe for creamy dairy-free coconut rice pudding was an entry in the March Recipe Madness Contest that we cohosted with So Delicious about a decade ago. It was created and submitted by Robin Batterson. Her recipe uses whipped egg whites to create a light, yet creamy texture the old-fashioned way. We’ve added some more details and options to Robin’s recipe, and also have answers to some FAQs below.
What Type of Rice should I Use?
White rice will produce the most seamless results. Some people like the risotto vibe of creamy arborio rice. But jasmine rice is my personal favorite for most recipes, including rice pudding. Basmati rice, plain old long grain rice, or short grain rice (like sushi rice) will also work in a pinch. You can use brown rice, but it might require more cooking time and the end result we be a little heartier and less creamy.
What is Coconut Milk Beverage?
It’s the drinkable type of coconut milk that’s sold in large cartons. You can find quart-sized aseptic packages in the middle aisles of grocery stores, often near the cereal or coffee sections. Or you can find refrigerated cartons near the dairy case, with other milk alternatives.
Can I Substitute another Milk Alternative?
You can technically use another type of milk alternative, like almond milk, soy milk, rice milk, pea milk, or cashew milk. But the end result won’t be quite as rich. Coconut milk beverage is akin to 2% or whole milk in consistency. It also won’t be a coconut rice pudding recipe without coconut milk! But you can add coconut extract, if needed.
Can I use Canned Coconut MIlk?
You definitely can! Pour a can of regular, full-fat coconut milk into a large glass measuring cup. Add enough water to reach 4 cups. Use this in place of the coconut milk beverage. It will be a little richer and creamier.
Can I use a Different Sweetener?
To keep with the coconut theme, and lessen the sweetness a touch, you could substitute coconut sugar. For a richer, slightly sweeter flavor, you could substitute brown sugar. Liquid sweeteners, like honey or agave nectar, should work, but they might affect the consistency a little, and you might want to use a little less as they tend to have a sharper sweetness. We haven’t tested this coconut rice pudding with a sugar-free sweetener, so I can’t guarantee how well one would work.
What do Stiff Peaks Look Like?
The egg whites are ready when the peaks that form when you remove the beaters hold their shape. Be careful not overbeat the egg whites as this can cause them to break down. To prevent overbeating, you can beat 1/4 teaspoon cream of tartar in with the egg whites. This helps to stabilize them.
Aren’t Eggs Dairy?
You’re in luck, eggs are in fact dairy-free! It’s a common misconception that eggs belong in the dairy family, but they are from chickens and chicken farms, not cows and dairy farms. For more information, see this post: Are Eggs Dairy?
How Can I Substitute the Eggs?
In theory, you could use aquafaba. But it really isn’t as creamy. Instead, I would make our vegan rice pudding recipe. You can use coconut milk beverage in that recipe, and also garnish with coconut and/or add coconut extract to enjoy a naturally egg-free coconut rice pudding recipe.
Special Diet Notes: Coconut Rice Pudding
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
- ¾ cup sugar
- 2 eggs, separated
- 4 cups (1 quart) unsweetened coconut milk beverage
- ½ cup uncooked rice
- ⅛ teaspoon salt (see Salt Note below)
- 1 teaspoon vanilla extract
- ½ to 1 cup unsweetened shredded coconut or coconut flakes (see Coconut Note below)
- In a medium saucepan, whisk together the sugar and egg yolks. Whisk in the milk alternative, rice, and salt.
- Place the pan over medium heat, and bring the mixture to a boil, while whisking. Turn the temperature down to low and simmer, stirring occasionally, until most of the liquid is absorbed, and the mixture begins to take on a custard-like consistency, about 25 to 30 minutes.
- Remove the pan from the heat and stir in the vanilla.
- Transfer the rice mixture to a bowl, cover, and refrigerate.
- Place the coconut in a skillet over medium-low heat. Cook, stirring often, until the coconut is fragrant and lightly browned, about 3 to 5 minutes.
- When the rice pudding has cooled, place the reserved egg whites in a mixing bowl. Beat the whites with a hand mixer until stiff peaks form.
- Fold the egg whites into the coconut rice pudding.
- Let the pudding chill in your refrigerator until ready to serve.
- The coconut rice pudding can be served in individual dishes or one large dish. Sprinkle with the toasted coconut just before serving.
Coconut Note: Robin uses a full 7-ounce bag (2 cups) of coconut for her recipe. We found this to be a bit too much, so we reduced the amount when testing. But you can garnish with as much coconut as you like!
Coconut Lover's Option: You can add ½ to 1 teaspoon of coconut extract with or in place of the vanilla extract in this recipe for more coconut flavor.
Serving Option: To play up the tropical flavor, you could serve this coconut rice pudding with tropical fruits, like sliced banana or chopped mango, pineapple, or papaya.