If you’ve ever wished you could enjoy creamy, dreamy rice pudding without hovering over the stove for hours, then you’re in for a treat. This Slow Cooker Coconut Rice Pudding Recipe is one of those recipes I keep coming back to—because it’s so incredibly easy and always turns out perfectly luscious and comforting. Trust me, once you try it, you’ll wonder why you didn’t make rice pudding this way before.

Why You’ll Love This Recipe

Effortless Comfort Food: You just throw everything into the slow cooker and forget it — no stirring required for hours!
Rich Coconut Flavor: Using coconut milk makes this pudding silky with a subtle tropical twist that’s utterly addictive.
Versatile & Customizable: Add your favorite spices, fruits, or toppings to make it your own cozy dessert.
Great for Busy Days: Prep it in the morning, and by dinnertime or bedtime, you’ve got a delicious treat waiting for you!

Ingredients & Why They Work

The combination of creamy coconut milk, slightly fragrant basmati rice, and just the right amount of sugar creates the richest, smoothest rice pudding I’ve ever enjoyed from a slow cooker. Here’s what you’ll need and why each ingredient matters.

Slow Cooker Coconut Rice Pudding, coconut rice pudding, easy rice pudding, tropical dessert recipes, creamy pudding recipes - Flat lay of a small mound of uncooked basmati rice, a small white ceramic bowl filled with white granulated sugar, a larger white ceramic bowl holding creamy coconut milk, a few tablespoons of golden butter resting on a white ceramic dish, a few whole brown eggs with clean shells arranged neatly, a small white bowl containing golden vanilla extract, a small white bowl with ground cinnamon powder, a small white bowl with ground nutmeg powder, a small white bowl with cacao powder, a dollop of fresh whipped cream on a white ceramic plate, a small white bowl with mixed fresh berries and raisins—all ingredients fresh and natural, perfectly symmetrical and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Basmati rice: I love basmati because it stays fluffy yet creamy without becoming mushy.
Sugar: Balances the natural richness of the coconut milk, but you can adjust based on your sweetness preference.
Canned coconut milk: This is the star; it turns the pudding creamy and adds that beautiful coconut flavor and aroma.
Butter: Adds a silky richness that lifts the pudding from basic to indulgent.
Vanilla extract (optional): Just a splash enhances the overall depth of flavor perfectly.
Cinnamon or nutmeg (optional): These warm spices add a cozy touch I recommend experimenting with for your own twist.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I like to play around with mix-ins and toppings depending on the season or my mood. This recipe is like a blank canvas that you can totally make your own, so don’t be shy about trying out different flavors.

Spiced Up: Adding a teaspoon of cinnamon or a pinch of nutmeg in the slow cooker adds a warming depth that’s perfect for chilly nights.
Fruit Star: Stir in raisins or fresh berries just before serving for lovely bursts of flavor and texture.
Dairy-Free Option: I’ve made this recipe without butter too; it’s still creamy but with a cleaner coconut taste.
Extra Creamy: For special occasions, topping with fresh whipped cream or a drizzle of condensed milk elevates it even more.

Step-by-Step: How I Make Slow Cooker Coconut Rice Pudding Recipe

Slow Cooker Coconut Rice Pudding, coconut rice pudding, easy rice pudding, tropical dessert recipes, creamy pudding recipes - The image shows a close-up of a white crockpot filled with thick, creamy oatmeal. The oatmeal is pale beige with a slightly lumpy texture, showing individual oats swollen and soft. There are small bubbles around the edges and a thin film of cooked residue on the inside rim of the crockpot. The crockpot sits on a white marbled textured surface, giving a clean and bright backdrop. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Rice Like a Pro

Start by rinsing your basmati rice under cold water until the water runs almost clear. This removes excess starch and prevents the pudding from turning gluey—a small step that makes a big difference in texture.

Step 2: Combine Ingredients in the Slow Cooker

Next, add the rinsed rice, sugar, canned coconut milk, and butter straight into your slow cooker. Give it a good stir to mix everything evenly. If you’re adding vanilla extract or spices like cinnamon, toss them in now too so the flavors meld beautifully as it cooks.

Step 3: Let the Slow Cooker Work Its Magic

Cover and cook on high for 2 to 3 hours, or on low for 4 to 6 hours. I usually go on high if I want it the same day or low for a more hands-off all-day simmer. The key is to stir once or twice near the end of cooking to make sure nothing sticks to the sides and the pudding is evenly cooked.

Step 4: Cool & Chill Before Serving

Once your pudding looks thick and creamy, turn off the slow cooker and give it one last thorough stir. Let it cool completely at room temperature, then divide it into containers and refrigerate. Chilling helps the flavors deepen and the pudding to set with that perfect spoonable texture.

Pro Tips for Making Slow Cooker Coconut Rice Pudding Recipe

Use Full-Fat Coconut Milk: It makes the pudding luxuriously creamy; light versions tend to make it watery.
Don’t Skip Rinsing the Rice: This keeps the texture just right and prevents clumps—one tip I learned the hard way!
Stir Near the End: Helps evenly distribute heat and prevents rice from sticking to the slow cooker’s edges.
Chill Before Serving: Though tempting warm, chilling amplifies the silky texture and blends all flavors perfectly.

How to Serve Slow Cooker Coconut Rice Pudding Recipe

Slow Cooker Coconut Rice Pudding, coconut rice pudding, easy rice pudding, tropical dessert recipes, creamy pudding recipes - A white round slow cooker filled with two layers: the bottom layer is long-grain rice with a light golden color and a soft texture, and the top layer is a thick, even spread of light brown sugar granules covering most of the rice underneath. The slow cooker is set on a white marbled surface, with the photo taken from directly above to clearly show the contents inside. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Personally, I love topping this pudding with a dollop of fresh whipped cream and a sprinkle of toasted coconut flakes for extra crunch and flavor. Sometimes I add a handful of plump raisins or fresh berries—something tangy really balances the sweetness and creamy texture nicely.

Side Dishes

This rice pudding works well as a standalone dessert, but if you want to pair it, light fruit compotes or a side of spicy chai tea make an excellent combo. I’ve also served it alongside tropical fruit salads during summer get-togethers.

Creative Ways to Present

For parties, I’ve spooned the pudding into small glass jars layered with mango puree or passionfruit sauce, topping with edible flowers for a pretty, festive look. It’s a guaranteed crowd-pleaser that feels fancy but is incredibly easy.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to 4 days. It actually tastes even better the next day as the flavors meld. Just give it a good stir before serving if it seems a bit thick.

Freezing

Freezing rice pudding can be a bit tricky because of the coconut milk’s texture, but I’ve had success freezing portioned servings in freezer-safe containers for up to 2 months. When thawed, it might be slightly grainier, so stirring in a splash of coconut milk or cream while reheating helps restore creaminess.

Reheating

To reheat, I warm leftovers gently on the stovetop over low heat, stirring frequently. Adding a little coconut milk or cream during reheating keeps it nice and creamy without drying out. Microwaving works too if you cover it and stir halfway through.

FAQs

Can I use other types of rice instead of basmati for this slow cooker coconut rice pudding recipe?

Absolutely! While basmati is ideal for its fragrance and texture, you can try jasmine rice for a similarly fragrant pudding or short-grain rice for a creamier, stickier texture. Just keep an eye on cooking times, as they may vary slightly.
Is it possible to make this recipe vegan?

Yes! Just omit the butter or substitute it with a vegan margarine or coconut oil. The coconut milk already makes it dairy-free and vegan-friendly, so this swap keeps it entirely plant-based.
How do I know when the rice pudding is done in the slow cooker?

The pudding should be thick, creamy, and the rice grains tender but intact. It may look slightly looser while hot but will thicken as it cools. If it’s still too liquidy after the recommended cooking time, you can cook it a little longer or stir and leave the lid off to let some moisture evaporate.
Can I add sweeteners other than sugar?

For sure! Feel free to substitute sugar with honey, maple syrup, or coconut sugar, adjusting quantities to taste. Keep in mind some sweeteners may slightly change the texture or flavor, but the slow cooker coconut rice pudding recipe is forgiving and adapts well.

Final Thoughts

This Slow Cooker Coconut Rice Pudding Recipe has become a comforting staple in my kitchen, especially when I want something sweet and satisfying without fuss. I hope you’ll find it as simple and comforting as I do—and that it earns a special spot in your dessert rotation, too. Grab your slow cooker, try it with your favorite mix-ins, and enjoy a bowl of cozy bliss anytime.

Slow Cooker Coconut Rice Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 75 reviews

Author: Michelle
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: 4 servings
Category: Dessert
Method: Slow Cooking
Cuisine: International
Diet: Vegetarian

Print Recipe

Description

A creamy and comforting slow cooker rice pudding made with basmati rice and coconut milk, perfect for a chilled dessert with customizable mix-ins.

Ingredients

Main Ingredients

½ cup basmati rice
½ cup sugar
3 cups canned coconut milk
2 tablespoons butter

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Instructions

Rinse and Drain Rice: Rinse the basmati rice under cold water until the water runs clear, then drain thoroughly to remove excess starch.
Combine Ingredients: Add the rinsed rice, sugar, canned coconut milk, and butter into the slow cooker. Stir well to combine all ingredients evenly.
Cook Rice Pudding: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, until the rice is tender and the mixture has thickened to a pudding consistency.
Stir Pudding: Stir the rice pudding thoroughly to ensure a smooth texture and to incorporate any cooked-on bits from the sides of the slow cooker.
Cool and Store: Allow the rice pudding to cool completely at room temperature, then divide it into storage containers and refrigerate until chilled.
Serve: Serve the rice pudding chilled with optional mix-ins or toppings such as vanilla extract, cinnamon, whipped cream, fruit compote, raisins, or berries according to your preference.