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!
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.
- 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)
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Pour the entire can of coconut milk into the pressure cooker. Stir it well to dissolve the coconut cream.
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Add the water, sugar, and salt. Stir well to dissolve sugar.
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Add the cinnamon stick, and coconut, if using, and the rice. Add the raisins, if using. Stir.
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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.
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When the cook cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn off the pot.
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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.
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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.
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Serve the coconut rice pudding warm or chilled, topped with toasted coconut, coconut cream, fresh mangoes, or other fruit, if desired.
* You may add the sweetener of choice after pressure cooking.
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Originally published on 3/13/19
Sounds delish! Does it have to be at arborio rice? Only have Jasmine. Thanks!
Hi Anon, I haven’t made this with jasmine rice, but I’m pretty sure you can.
Can I leave out the cinnamon?
Yes!
Just made this and it’s quite runny. Will it thicken as it cools?
Yes, it does thicken as it cools.
Gotta have raisins in my pudding. Would you recommend adding before or after cooking?
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.
I only have sweetened coconut milk. Could I use that and then eliminate other sweeteners?
Sure. Then if it isn’t sweet enough, you can add some honey or sugar.
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?
I put it on high.
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.
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.
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.
Great tip! I didn’t know that. Thanks!
Did you try the cardamom? I might try it myself, but wondered how you liked it?
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.
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.
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?
Powdered cinnamon is just fine!