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Instant Pot Coconut Rice Pudding

January 22, 2020 by Sandy 25 Comments

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Instant Pot Coconut Rice Pudding is a light, gently flavored, vegan coconut rice pudding. This is an Instant Pot Dump and Start recipe that has 5 ingredients. You will love how fast you can make this pressure cooker coconut rice pudding!


Recipe updated 1/22/2020

Instant Pot Coconut Rice Pudding

Coconut is one of my favorite flavors. When I get a candy bar it will often have coconut and chocolate (or a Piña Colada, haha!)! However, today’s recipe is a bit healthier, and still perfect for dessert.

This week has been about “Dump and Start” Instant Pot® recipes, and this is a good one!

When making Instant Pot Coconut Rice Pudding, you get to toss all of the ingredients into the pot and start it up. With typical rice pudding recipes, you will add an egg mixture and sauté it after pressure cooking.

Because this pressure cooker coconut rice pudding happens to be vegan, there are no eggs, so you only need one step! I like that! I hope you do, too!

This Instant Pot coconut Rice Pudding recipe does have sugar in it. If you don’t use sugar, you can use the sweetener of your choice.

I do recommend adding it in after pressure cooking. That way you can add a little, taste, and get the perfect amount.

The amount of sugar in this coconut rice pudding recipe is just right for me, not too sweet. It won’t overpower the delicate coconut flavor.

Lightly toasted shredded coconut adds a nice texture as a garnish. Also, you will frequently see this coconut rice pudding served with fresh mangoes. Yum!

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If you make this delicious coconut rice pudding recipe, please leave a comment with a star rating below. I’d love to know how you liked it!

4.89 from 9 votes
Coconut Rice Pudding in a brown bowl topped with toasted coconut
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Instant Pot Coconut Rice Pudding
Prep Time
5 mins
Cook Time
3 mins
Total Time
25 mins
 

Instant Pot Coconut Rice Pudding is a light, gently flavored, vegan coconut rice pudding. This is an Instant Pot Dump and Start recipe that has just 6 ingredients.

Course: Dessert
Cuisine: American
Keyword: vegan pressure cooker coconut rice pudding recipe
Servings: 5
Calories: 259 kcal
Author: Sandy Clifton
Ingredients
  • 1 (14 oz) can Coconut Milk (unsweetened)
  • 2 1/2 cups Water
  • 1/4 cup Sugar* (or equivalent of preferred sweetener)
  • 1/8 tsp Salt
  • 1 Cinnamon Stick
  • 1/4 cup Unsweetened Shredded Coconut (optional)
  • 1 cup Arborio Rice (dry)
  • 1/2 cup Raisins (optional)
Instructions
  1. Pour the entire can of coconut milk into the pressure cooker. Stir it well to dissolve the coconut cream.

  2. Add the water, sugar, and salt. Stir well to dissolve sugar.

  3. Add the cinnamon stick, and coconut, if using, and the rice. Add the raisins, if using. Stir.

  4. Close the lid and set the steam release knob to the Sealing position. Then press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. The pot will take a few minutes to come to pressure.

  5. When the cook cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn off the pot.

  6. Slowly turn the steam release knob to the Venting position to manually release the remaining steam/pressure. If any of the rice pudding starts to come out of the vent, quickly turn the knob back to Sealing and release the steam in shorter bursts.

  7. When the pin in the lid drops down, open it up and stir the rice pudding. It will be fairly thick, and will thicken more as it cools (stir in some water or more coconut milk if you want it thinner). Remove and discard cinnamon stick.

  8. Serve the coconut rice pudding warm or chilled, topped with toasted coconut, coconut cream, fresh mangoes, or other fruit, if desired.

Recipe Notes

* You may add the sweetener of choice after pressure cooking.


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Originally published on 3/13/19

Filed Under: Dessert, Holiday, Instant Pot, Recipes, Vegetarian

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Comments

  1. Amy Pearson

    December 28, 2020 at 6:49 am

    I made it as written and it was absolutely delicious. This is an easy dessert that I will be making over and over again.
    Sandy, will you please tell me how big is a serving size? Is it one cup? That will help me with counting calories. Thanks!

    Reply
  2. Garret Weyr

    November 22, 2020 at 2:31 pm

    Is it possible to use brown rice just to be on the healthy side? It’s delicious as is, but would love it to be with brown rice.

    Reply
    • Sandy

      November 25, 2020 at 9:55 pm

      I think that’s a great idea! The cook time will be longer, maybe about 22 minutes.

      Reply
  3. MiMo

    November 8, 2020 at 12:12 pm

    This was absolutely perfect!!!! I just opened my installer this morning, and this was my very first IP recipe attempt. I’ve been craving vegan rice pudding for a while- and this definitely hit the spot.
    Will try with cardamom next time. 🙂

    Reply
  4. Rachelle Whitley

    October 12, 2020 at 3:59 pm

    I added golden raisins (before cooking, no soaking needed and it helped absorb any extra liquid). It was soooo good! Used my last cinnamon stick though; any reason not to use powdered cinnamon in my next batch? Also, can I double the recipe or will that be too much in the InstantPot?

    Reply
    • Sandy

      October 23, 2020 at 8:34 pm

      Powdered cinnamon is just fine!

      Reply
  5. Peggy

    May 18, 2020 at 3:57 pm

    This turned out perfectly. I used cranberries instead of raisins. It is creamy and tasty, with just the right hint of cinnamon. The best rice pudding I have ever made. Thank-you.

    Reply
  6. Megarette

    May 16, 2020 at 12:48 pm

    I read a few of the comments that said it might be watery and noticed that the recipe had only 1 c of rice but 2.5 cups water+ 1 can of coconut milk. I know I don’t like a very wet rice pudding so I went ahead and added 1/4c more of rice and 1 teaspoon of agar agar. I used the shed coconut and raisins too. It came out perfect for my taste! Thanks for posting.

    Reply
  7. razzy 7

    January 22, 2020 at 5:15 pm

    Substituting cardamom for cinnamon might make this pudding similar to the Indian rice pudding, kheer.

    Also if one is not fond of raisins, she could substitute craisins (dried cranberries) or not use either of course.

    Reply
    • Sandy

      January 24, 2020 at 2:52 pm

      Great tip! I didn’t know that. Thanks!

      Reply
    • Rachelle Whitley

      October 12, 2020 at 4:02 pm

      Did you try the cardamom? I might try it myself, but wondered how you liked it?

      Reply
  8. Lacy

    January 22, 2020 at 2:10 pm

    I just made this and it is really good. Not too sweet. It is a little thick, so I added some coconut milk to my serving.

    Reply
  9. Lacy

    January 22, 2020 at 2:09 pm

    I just made this and it is really good. Not too sweet. It is a little thick, so I added some coconut milk to my serving.

    Reply
  10. Dawn McGinley

    January 22, 2020 at 6:49 am

    It came out very runny I’m bummened gonna try putting in fridge to see if it thickens enough but it’s soup consistency. Not sure when you do manual does it need to be on low Norma or high?

    Reply
    • Sandy

      January 22, 2020 at 12:50 pm

      I put it on high.

      Reply
  11. Laura

    December 30, 2019 at 8:20 pm

    I only have sweetened coconut milk. Could I use that and then eliminate other sweeteners?

    Reply
    • Sandy

      January 1, 2020 at 6:45 pm

      Sure. Then if it isn’t sweet enough, you can add some honey or sugar.

      Reply
  12. Amy

    November 7, 2019 at 8:02 pm

    Gotta have raisins in my pudding. Would you recommend adding before or after cooking?

    Reply
    • Sandy

      November 8, 2019 at 12:08 pm

      I would soak the raisins in hot water for a few minutes and add them before cooking if you like them softer, after cooking if you like them chewier.

      Reply
  13. Sierra

    September 5, 2019 at 1:18 pm

    Just made this and it’s quite runny. Will it thicken as it cools?

    Reply
    • Sandy

      September 5, 2019 at 3:05 pm

      Yes, it does thicken as it cools.

      Reply
  14. Janetta

    June 20, 2019 at 12:46 pm

    Can I leave out the cinnamon?

    Reply
    • Sandy

      June 20, 2019 at 12:55 pm

      Yes!

      Reply
  15. Anon

    June 8, 2019 at 4:07 am

    Sounds delish! Does it have to be at arborio rice? Only have Jasmine. Thanks!

    Reply
    • Sandy

      June 9, 2019 at 6:43 pm

      Hi Anon, I haven’t made this with jasmine rice, but I’m pretty sure you can.

      Reply

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Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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