Honey-Lime Coconut Rice Pudding

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Creamy coconut rice pudding subtly sweetened with honey and brightened by fresh lime zest and juice. This Caribbean-inspired recipe, ready in about 40 minutes, layers short-grain white rice, coconut milk, 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 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 cup short-grain white rice
• 2 cups coconut milk
• 1 cup whole milk
• 1/3 cup granulated sugar
• 2 tbsp honey
• 1/4 tsp salt
• 1 tsp lime zest
• 2 tbsp lime juice
• 1 tsp vanilla extract
• 2 tbsp toasted shredded coconut (optional)

Instructions

1. Step 1: Rinse 1 cup short-grain white rice under cold water until water runs clear, then drain.
2. Step 2: In a medium saucepan, combine rinsed rice, 2 cups coconut milk, 1 cup whole milk, 1/3 cup granulated sugar, and 1/4 teaspoon salt. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking.
3. Step 3: Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally until the rice is tender and the mixture thickens to a creamy consistency.
4. Step 4: Remove from heat and stir in 2 tablespoons honey, 1 teaspoon lime zest, 2 tablespoons fresh lime juice, and 1 teaspoon vanilla extract for bright, balanced flavor.
5. Step 5: Let the pudding cool slightly before spooning into serving dishes. Garnish each serving with 2 tablespoons toasted shredded coconut if desired for extra texture and aroma.