Strawberry Coconut Rice Pudding

This Strawberry Coconut Rice Pudding, made with tender rice, rich coconut milk, and sweet strawberries, is a treat that feels both yummy and light at the same time. Whether you’re looking for a dessert to impress guests or a snack to enjoy after dinner, this recipe is perfect.

With a luscious swirl of strawberry jam and the tropical aroma of coconut rice pudding, every spoonful feels like a little escape. Best of all, it’s an easy strawberry coconut rice pudding recipe that doesn’t require any fancy ingredients or complicated steps.

Ingredient Notes & Substitutions

RICE
Use about one cup of medium-grain rice for a soft, creamy texture. Arborio rice or sushi rice works beautifully because they naturally release starch, giving the pudding a luscious consistency. Make sure the grains are plump and firm, not cracked or broken.

COCONUT MILK
About 1–2 cups of canned full-fat coconut milk creates that rich, velvety base. Fresh coconut milk can also be used for a lighter flavor. Look for brands without added sugars to let the natural sweetness of strawberries shine. Light coconut milk can be substituted, but the pudding may be slightly thinner.

STRAWBERRIES
You’ll need a handful of fresh strawberries, chopped or pureed, depending on your preference. Look for bright red berries with a firm texture and sweet aroma. Frozen strawberries work too they just need a bit more cooking time to release their juices. You can also swirl in strawberry jam for extra sweetness.

SUGAR OR SWEETENER
Add sugar to taste, usually about a quarter cup. Coconut sugar, maple syrup, or honey can be used for a slightly different flavor profile. Taste as you go so it’s sweet enough for your liking without overpowering the coconut flavor.

OPTIONAL FLAVORINGS
A pinch of salt, a splash of vanilla extract, or a sprinkle of cinnamon enhances the flavors beautifully. Toasted coconut flakes on top make a lovely garnish.

Step-by-Step Instructions 

1. Rinse and prepare the rice.
   Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping while cooking.
   
2. Combine rice and coconut milk.
   In a medium saucepan, combine the rice with coconut milk and about one cup of water. Add a pinch of salt if desired. Bring to a gentle boil over medium heat, stirring occasionally.
   
3. Simmer gently.
   Reduce the heat to low and let the rice cook slowly. Stir every few minutes to prevent sticking and ensure the mixture thickens evenly. You’ll notice the rice gradually absorbs the liquid, turning creamy.
   
4. Add sugar and strawberries.
   Stir in sugar and chopped strawberries (or a spoonful of strawberry jam) once the rice is almost tender. Continue to cook for another 5–10 minutes until the strawberries soften and flavor infuses the pudding.
   
5. Finish and serve.
   Remove from heat, add vanilla extract if using, and stir well. Let the pudding cool slightly, then serve warm or chilled. Garnish with toasted coconut flakes or extra chopped strawberries if desired.
   

Expert Tips

• Use medium-grain or Arborio rice for the creamiest texture.
• Stir frequently to prevent the rice from sticking or burning.
• Fresh strawberries give a bright, natural sweetness; frozen can be used with extra cook time.
• Taste and adjust sugar gradually to suit your preference.
• Serve warm for a comforting treat or chilled for a refreshing dessert.
• Toasted coconut on top adds a lovely texture contrast.
• Vanilla extract enhances the natural flavors of both coconut and strawberries.
  

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk to restore creaminess if it thickens too much. Avoid prolonged microwaving to prevent curdling.

You can cook the rice base ahead of time and add strawberries or strawberry jam just before serving to maintain fresh flavors and vibrant color.

What to Serve With

This coconut rice pudding pairs beautifully with a cup of chai tea, coffee, or a tropical fruit salad. It works well for simple dinners, light desserts after a weeknight meal, or even as a treat during festive occasions. You can also serve it alongside baked goods like muffins or scones for a brunch-style spread. Its tropical, sweet flavor makes it a versatile dessert that appeals to both kids and adults.

FAQs

Can I use regular milk instead of coconut milk?
Yes, but coconut milk gives it the signature creamy, tropical flavor. A mix of regular milk and coconut milk also works.

Can I use frozen strawberries?
Absolutely! Just allow a few extra minutes for them to soften and release their juices.

How long does it keep in the fridge?
Up to 3 days in an airtight container. Reheat gently for best texture.

Can I make it vegan or dairy-free?
Yes! Using coconut milk alone keeps it dairy-free, and maple syrup or coconut sugar makes it fully vegan.