Coconut-Pandan Rice Pudding

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, aromatic rice pudding infused with pandan leaves and coconut milk, offering a delicate tropical flavor that captures the essence of Tiki island desserts. This southeast asian-inspired desserts ready in about 45 minutes layers (200g), rinsed short-grain white rice, (400ml) full-fat coconut milk, (240ml) whole 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 6, 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.

★ 3.3 (11 ratings) Prep: 10 min Cook: 35 min Serves 6 Southeast Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, combine 1 cup rinsed short-grain white rice, 1 can full-fat coconut milk, 1 cup whole milk, 1/2 cup granulated sugar, 1/4 tsp salt, and 1/4 cup pandan extract. Stir well to dissolve sugar.
  2. Step 2: Bring the mixture to a gentle simmer over medium-low heat, stirring constantly for 2 minutes to prevent sticking, then reduce heat to low.
  3. Step 3: Simmer uncovered for 30-35 minutes, stirring every 5 minutes, until rice is tender and mixture thickens to a creamy pudding consistency that coats the back of a spoon.
  4. Step 4: Remove from heat and stir in 1/4 cup toasted shredded coconut. Cool for 10 minutes, then transfer to serving dishes. Chill in the refrigerator for at least 2 hours before serving. Garnish each serving with 2 tbsp toasted shredded coconut just before serving.

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Frequently asked questions

How long does Coconut-Pandan Rice Pudding take to make?

Total time is about 45 minutes (10 min prep + 35 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-Pandan 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-Pandan 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-Pandan Rice Pudding for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Pandan Rice Pudding?

Southeast Asian 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.

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