Save to Pinterest The first time I made coconut rice was on a rainy Tuesday when something sweet and comforting felt necessary. I had half a can of coconut milk leftover from a curry the night before and jasmine rice in the pantry. Within minutes, the kitchen filled with this incredible tropical aroma that made the gray outside completely disappear. Now it's my go-to when I need dessert but don't want to turn on the oven.
Last summer, I served this at a dinner party topped with fresh mango from the farmers market. My friend Sarah actually asked if I'd spent hours making it, and when I told her how simple it was, she immediately texted her sister the recipe. Thats the kind of dessert that makes people feel taken care of without demanding anything from you.
Ingredients
- 1 cup jasmine rice: Rinse until water runs clear or the rice turns gummy
- 1 ½ cups full fat coconut milk: The carton kind works but canned coconut milk gives you that incredibly rich restaurant texture
- 1 cup water: Swap for more coconut milk if you want it extra decadent
- ⅓ cup granulated sugar: Start here and adjust up or down depending on your sweet tooth
- ¼ teaspoon salt: This tiny amount makes all the difference in balancing the sweetness
- 1 teaspoon vanilla extract: Add it off the heat so the flavor stays bright
- Optional garnishes: Toasted coconut flakes add crunch while fresh mango or pineapple brings bright contrast
Instructions
- Combine everything in the pan:
- Dump your rinsed rice coconut milk water sugar and salt into a medium saucepan and give it a good stir
- Bring to a gentle bubble:
- Set it over medium heat and wait until you see steady bubbles around the edges
- Simmer covered:
- Drop the heat to low cover tightly and let it cook undisturbed for about 18 to 20 minutes
- Let it rest:
- Turn off the heat stir in the vanilla and keep the lid on for another 5 minutes
- Fluff and serve:
- Use a fork to gently lift the rice then top with whatever fresh fruit or toasted coconut makes you happy
Save to Pinterest 
Save to Pinterest My mom started making a version of this after we visited Thailand and she couldnt stop talking about how something so simple could taste so luxurious. Now whenever I make it the coconut smell takes me back to those busy street markets and the memory of watching vendors serve little bowls of sweet rice from steaming carts.
Making It Your Way
Ive tried this with every rice variety in my pantry and jasmine really does give the best floral aroma and slightly sticky texture. Brown rice works too but plan on adding extra liquid and another 10 minutes of cooking time. The beauty of this recipe is how forgiving it is once you understand the ratio.
Serving Ideas
Warm with a scoop of vanilla ice cream melting into the creamy rice is absolute heaven. For breakfast I love cold leftover coconut rice topped with toasted coconut and a drizzle of maple syrup. It somehow works for every meal of the day.
Make Ahead Magic
This actually tastes even better the next day when the flavors have had time to deepen and mingle. Store it in an airtight container in the refrigerator and warm individual portions with a splash of coconut milk to bring back the creamy texture.
- Double the recipe and keep it in the fridge for quick dessert all week
- The rice firms up when cold making it perfect for shaping into little bowls
- Add fresh fruit right before serving so it doesnt get soggy
Save to Pinterest 
Save to Pinterest There's something deeply satisfying about turning humble ingredients into something that feels like a treat. Hope this brings a little tropical sweetness to your kitchen too.
Recipe FAQs
- → Can I make sweet coconut rice ahead of time?
Yes, prepare up to 2 days in advance and store refrigerated. Reheat gently with a splash of coconut milk to restore creaminess before serving.
- → What type of rice works best for this dessert?
Jasmine rice is ideal for its floral aroma and tender texture. Sticky rice creates a chewier, more traditional version, while arborio yields an extra creamy result.
- → How do I prevent the rice from becoming too sticky?
Rinse the rice thoroughly until water runs clear before cooking. Avoid over-stirring during simmering, and fluff gently with a fork once finished rather than mashing the grains.
- → Can I use light coconut milk instead of full-fat?
Light coconut milk works but produces a less rich, creamy texture. For the most luxurious results, full-fat coconut milk delivers the best flavor and consistency.
- → What other toppings work well with sweet coconut rice?
Beyond toasted coconut and tropical fruits, try crushed peanuts, sesame seeds, fresh berries, sliced bananas, or a drizzle of coconut cream for extra indulgence.
- → Is this dessert suitable for vegans?
Yes, this dessert is naturally vegan as it uses only plant-based ingredients. Ensure your sugar is certified vegan if avoiding bone char-processed sweeteners.