This post may contain affiliate links. Please read our disclosure policy.
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 milk rice pudding!
Recipe updated 4/12/2025
Coconut Rice Pudding in the Instant Pot
Instant Pot Coconut Rice Pudding is a light, yet creamy dessert made by cooking arborio rice in a mixture of coconut milk, sugar, and cinnamon.
The Instant Pot makes it effortless, just add the ingredients, set it, and let the pressure cooker do all of the work!
What makes this version special is the coconut milk, which gives the pudding a rich, tropical flavor and lighter creamy texture.
Serve it warm or chilled, and you can top it with optional toasted coconut, fresh fruit such as mango (or some raisins), or a drizzle of honey for extra sweetness.
This rice pudding recipe is a bit healthier than the traditional one, it’s vegan, and perfect for a healthy-ish dessert.
What Type of Rice For Rice Pudding?
This coconut rice pudding is made using arborio rice (the same kind used in risotto) or you could try jasmine or basmati rice.
Dump and Start Recipe
- I have several Dump and Start Instant Pot® recipes, and this is a good one! The Instant Pot makes it fast and hands-off, no need to stand over your stove stirring.
- 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!
What Sweetener Can I Use?
- This coconut rice pudding recipe uses granulated sugar. If you don’t want to use white 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 so it’s 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!
Instant Pot Rice Pudding
Instant Pot Baked Apples
Instant Pot Strawberry Applesauce
Instant Pot Apple Crisp
If you make this delicious coconut milk 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
Equipment
- 3 or 6 qt pressure cooker
Ingredients
- 1 (14 oz) can Coconut Milk (unsweetened)
- 2 ½ cups Water
- ¼ cup Sugar* (or equivalent of preferred sweetener)
- ⅛ teaspoon Salt
- 1 Cinnamon Stick
- 1 cup Arborio Rice (dry)
Optional
- Splash of Vanilla Extract
- ¼ cup Unsweetened Shredded Coconut (optional)
- ½ cup Raisins (optional)
Instructions
- Pour the entire can of coconut milk into the pressure cooker. Stir it well to dissolve the coconut cream.
- Add the water, sugar, and salt. Stir well to dissolve sugar.
- Add the cinnamon stick, and coconut, if using, and the rice. Add the raisins, if using. Stir.
- 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.
- When the cook cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn off the pot.
- 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.
- 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.
- Serve the coconut rice pudding warm or chilled, topped with toasted coconut, coconut cream, fresh mangoes, or other fruit, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi.. I am really a beginner here. I just read a recipe for stuffed peppers and it calls for pre cooked rice. This recipe calls for rice (dry)? What does this mean exactly please?
Uncooked rice is the same as dry rice. Same for beans!
Great recipe! Instead on 2 1/2 cups of water I used.1 1/2 cups water and 1 cup unsweetened almond milk. I had run out of canned coconut milk, I made it from organic coconut powder.
Turned out perfect! I used cane sugar.
I did add a cup of almond milk after I took the lid off as I expect it to dry a bit too much while cooling.
I added fresh mango, just stirred it in when done. Delicious, not too sweet. Won’t last long!
All ingredients I used were organic.
If I wanted to make a double batch, should I just double the times also?
Keep cook time as stated in the recipe.
This came out perfectly! It thickens after it cools, especially in the fridge. Nice and easy.
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!
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.
I think that’s a great idea! The cook time will be longer, maybe about 22 minutes.
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. 🙂
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!
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 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.