Stovetop Cinnamon Coconut Rice Pudding (Dairy-Free)

I’ve always believed that the best desserts are the ones that make your whole kitchen smell like a warm hug. This coconut rice pudding does exactly that — the moment the cinnamon hits the simmering coconut milk, you’re transported to a cozy Sunday afternoon with nowhere to be. It’s creamy, naturally sweetened, and impossibly comforting without a single drop of dairy.

aka The Sunday Afternoon Hug

Ingredients

• 1 cup jasmine rice, rinsed
• 2 cans (13.5 oz each) full-fat coconut milk
• 1 cup water
• 1/3 cup maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon, plus more for garnish
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 1/3 cup unsweetened shredded coconut, toasted
• Fresh mango cubes, for topping (optional)
• Coconut cream, for drizzling (optional)

Instructions

1. Combine the base: In a medium saucepan, combine the rinsed jasmine rice, both cans of coconut milk, and water. Stir to combine and bring to a gentle boil over medium heat.
2. Simmer low and slow: Once boiling, reduce heat to low. Add the maple syrup, cinnamon, nutmeg, and salt. Stir well. Cover with a lid slightly ajar and cook for 25-30 minutes, stirring every 5 minutes to prevent sticking. The pudding is done when the rice is tender and the mixture is thick and creamy — it should coat the back of a wooden spoon.
3. Toast the coconut: While the pudding cooks, add the shredded coconut to a dry skillet over medium-low heat. Stir constantly for 2-3 minutes until golden and fragrant. Watch carefully — it burns quickly. Transfer immediately to a plate to cool.
4. Add the vanilla: Remove the pudding from heat and stir in the vanilla extract. The pudding will thicken more as it cools.
5. Serve warm or chilled: Spoon into bowls and top with toasted coconut, fresh mango cubes, a drizzle of coconut cream, and an extra sprinkle of cinnamon. Serve warm for maximum comfort, or refrigerate for at least 2 hours for a cold dessert.

Tips

• Stirring every 5 minutes is non-negotiable — coconut milk scorches easily on the bottom of the pan.
• For extra richness, use 3 cans of coconut milk and skip the water entirely.
• Leftovers thicken considerably in the fridge. Loosen with a splash of coconut milk when reheating.
• Try topping with fresh berries, sliced banana, or a drizzle of raw honey for variety.
• This is naturally vegan, dairy-free, and gluten-free.