Coconut and Ginger Tiki Rice Pudding

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A creamy coconut rice pudding infused with fresh ginger and a hint of tropical sweetness, finished with toasted coconut flakes for texture. This Caribbean-inspired recipe, ready in about 45 minutes, layers jasmine rice, water, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup jasmine rice
• 1 cup water
• 2 cups coconut milk
• 1 tbsp grated fresh ginger
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup for garnish toasted coconut flakes
• 1 tsp for garnish lime zest

Instructions

1. Step 1: Rinse 1/2 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice with 1 cup water and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 12 minutes until water is absorbed.
2. Step 2: Stir in 2 cups coconut milk, 1 tbsp freshly grated ginger, 1/3 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp salt into the cooked rice. Cook uncovered over medium-low heat for 20-25 minutes, stirring occasionally, until the mixture thickens and the rice is tender and creamy.
3. Step 3: Remove from heat and let cool slightly. Spoon the pudding into serving bowls, then garnish each with 1 tsp lime zest and 1/4 cup toasted coconut flakes for a crunchy tropical finish.