Coconut and Ginger Tiki Rice Pudding
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 desserts 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
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut and Ginger Tiki Rice Pudding take to make?
Total time is about 45 minutes (5 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Coconut and Ginger Tiki Rice Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Coconut and Ginger Tiki Rice Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut and Ginger Tiki Rice Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut and Ginger Tiki Rice Pudding?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
