Easy Chinese Coconut Rice Pudding

by | Mar 25, 2023 | Vegetarian and vegan options | 0 comments

Chinese coconut rice pudding has been a family favorite for as long as I can remember. Growing up, my mother would prepare it as a special treat after a long day of school. I loved the creamy texture and the hint of sweetness it had. As I got older, I began experimenting with different ingredients and found a way to make it even more delicious. Now I’m excited to share my recipe with you!

This recipe for Chinese coconut rice pudding is a great way to enjoy a classic dessert with a twist. I use coconut milk to give it an extra creamy texture, and then I add a bit of maple syrup for sweetness. To top it off, I sprinkle some freshly grated coconut over the top for added texture and flavor. It’s a simple dessert that is sure to satisfy.

The best part about this recipe is that it can be customized to your tastes. If you prefer a more subtle sweetness, you can reduce the amount of maple syrup. If you’d like the pudding to be even creamier, you can add a bit of coconut cream. And if you’d like to add a bit of spice, you can add a pinch of ground cinnamon or nutmeg. No matter how you customize it, Chinese coconut rice pudding is sure to be a hit.

For a creamier pudding: Add an extra 1/2 cup of coconut milk or replace 1/2 cup of the coconut milk with coconut cream.

For a different flavor: Add a pinch of ground cinnamon or nutmeg.

For a sweeter pudding: Increase the amount of maple syrup to 1/3 cup or add a few tablespoons of honey.

For a savory pudding: Add a pinch of salt or a few tablespoons of soy sauce.

A bowl of creamy Chinese coconut rice pudding with a spoon sticking out of it.

Easy Chinese Coconut Rice Pudding

Delight in the simplicity of this Easy Chinese Coconut Rice Pudding. #easy #ricepudding #coconut #chinese
Cook Time 20 mins
Total Time 25 mins
Course Snack
Cuisine Chinese
Servings 6


  • pot, stirring spoon, strainer


  • 1 cup white rice
  • 3 cups coconut milk
  • 0.25 cup maple syrup
  • 1 teaspoon vanilla extract
  • 0.5 cup freshly grated coconut


  • In a pot, combine the white rice, coconut milk, maple syrup, and vanilla extract. Bring to a boil over medium heat.
  • Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the rice is cooked and the mixture is thick and creamy.
  • Remove from the heat and let cool for 5 minutes. Stir in the freshly grated coconut.
  • Serve warm or chilled. Enjoy!


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