Coconut Rice Pudding

I adore how this creamy, tropical dessert mirrors the indulgent coconut rice pudding served on Disney Cruises. It’s a luscious one-pot treat made with four kinds of milk, golden raisins, and shredded coconut—perfect warm or chilled.

Why You’ll Love This Recipe

I fell in love with the Disney Cruise version and, after testing this at home, I was thrilled it’s just as rich and comforting. It’s surprisingly easy—just one pot and about 30 minutes—and the combination of milks gives a silky texture that feels luxurious. Plus, the raisins add little bursts of sweetness, and the shredded coconut lends delightful texture.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup short‑ or medium‑grain white rice (e.g., Arborio or sushi rice)

• 1½ cups whole milk

• 1 (13.25‑oz) can coconut milk

• 1 cup sweetened condensed milk

• ⅓ cup heavy cream

• 1 tsp ground cinnamon

• ⅓ cup golden raisins (optional)

• ½ cup sweetened shredded coconut (optional, folded in)

• Toasted shredded coconut (optional garnish)

directions

1. In a large pot over medium‑high heat, I bring the rice, whole milk, and coconut milk to a boil.

2. Once boiling, I reduce heat to low, cover, and cook for 14–16 minutes, stirring occasionally, until the rice is tender.

3. I stir in the sweetened condensed milk, heavy cream, cinnamon, and raisins (if using), then cook uncovered on low for about 12 minutes, until thick and creamy.

4. Off the heat, I fold in the shredded coconut.

5. I serve it warm or chill it to serve cold, topping with toasted coconut if I like.

Servings and timing

• Serves: 6

• Prep time: 5 minutes

• Cook time: 25 minutes

• Total time: 30 minutes

Variations

• Swap golden raisins for chopped dried pineapple, mango, or coconut flakes.

• Add a splash of coconut, vanilla, or rum extract for extra flavor.

• Use half‑and‑half instead of heavy cream for a lighter texture.

• Stir in chopped toasted nuts like toasted macadamia or almonds for crunch.

storage/reheating

• To store: Cool completely and refrigerate in an airtight container for up to 5 days.

• To reheat: Serve chilled, or gently warm in microwave or saucepan over low heat. Add a splash of milk to loosen the texture if needed.

FAQs

Can I use long‑grain rice instead of short‑ or medium‑grain?

I stick with short‑ or medium‑grain rice like Arborio or sushi rice because they release more starch and give that classic creamy texture. Long‑grain rice tends to stay more separate and less velvety.

Is the sweetened condensed milk necessary?

Yes—the condensed milk adds richness and sweetness that mimic the cruise version. If I’m watching sugar intake, I reduce it slightly but the texture shifts noticeably without it.

Can I omit raisins or coconut?

Absolutely. I sometimes skip one or both and it still tastes indulgent—though I do miss the little bursts of flavor they add.

Will the pudding thicken too much when chilled?

It does firm up as it cools. I often stir in ⅓ to ½ cup extra milk after cooling to restore a smooth consistency.

Can I make this ahead of time?

Yes! I make it ahead, chill it, and add garnishes just before serving. You can also reheat it if you want to serve it warm.

Conclusion

This coconut rice pudding is a creamy, dreamy treat that reminds me of luxury aboard a Disney Cruise—only simpler to make. I love the comforting mix of milks, the warm cinnamon, and the tropical accents. Whether I serve it warm after dinner or chilled for a refreshing dessert, it always feels like a special occasion.

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