Creamy Coconut Cardamom Rice Pudding brings together 150 g of jasmine rice, coconut milk, and warm cardamom for a silky, aromatic dessert that serves 4 people. Ready in just 45 minutes (10 min prep, 35 min cook), it delivers a velvety texture with a balance of sweetness and spice. Naturally gluten-free and lightly dairy-based, it can be stored for up to 3 days in the refrigerator and reheated with a splash of coconut milk. Perfect warm or chilled, it’s an exotic comfort dessert with tropical depth and timeless charm.
Silky Coconut Cardamom Rice Pudding for Every Sweet Moment
A fragrant blend of creamy coconut milk, warm cardamom, and tender rice
The first spoonful melts with the unmistakable comfort of slowly simmered rice, infused with creamy coconut milk and the aromatic warmth of cardamom. The texture is smooth and luscious, the flavor layered with soft sweetness and gentle spice. This coconut cardamom rice pudding brings together tropical notes and old-world nostalgia — a dessert that feels both familiar and new, equally comforting on a cold winter evening or a lazy summer afternoon.
In traditional Indian and Middle Eastern kitchens, rice pudding (often called kheer or payasam) has long been associated with celebrations, hospitality, and warmth. The combination of coconut and cardamom, however, adds a modern, tropical twist that transforms this classic dessert into something both exotic and indulgent. Each grain of rice gently absorbs the rich coconut flavor, while cardamom lends a perfume that’s at once floral, spicy, and deeply soothing.
The timeless charm and cultural roots of rice pudding
This dessert traces its story back thousands of years. Ancient Persian recipes featured rice cooked in milk with spices like saffron, cinnamon, and cardamom, a tradition later embraced in South Asia and Europe. Over time, variations emerged — from the Scandinavian risgrøt to the British rice custard. The coconut version became popular in coastal regions where coconut milk replaced dairy, creating a creamy, dairy-free alternative that’s naturally aromatic. Today, coconut cardamom rice pudding continues that legacy — humble yet refined, a dish that transcends borders through its comforting simplicity.
Why you’ll love this Coconut Cardamom Rice Pudding
- Velvety texture – soft, creamy, and perfectly spoonable.
- Balanced sweetness – light enough for breakfast, rich enough for dessert.
- Naturally aromatic – the scent of cardamom and coconut fills your kitchen.
- Versatile – serve warm, chilled, or layered with fruit and nuts.
- Plant-based delight – an elegant dairy-free option that feels indulgent.
Flavor profile and ingredient harmony
The secret lies in slow cooking and thoughtful layering of flavors. Short-grain rice gives the pudding its signature creaminess, while full-fat coconut milk builds a silky body and subtle sweetness. A touch of sugar or maple syrup balances the natural flavor, and freshly ground cardamom pods release their citrusy-spicy aroma that lingers beautifully. A hint of vanilla or rose water can elevate the fragrance even further. Garnish with toasted coconut flakes, pistachios, or golden raisins for texture and contrast — each bite should feel like a soft wave of warmth and exotic richness.
Storing and preparing ahead
Coconut cardamom rice pudding keeps beautifully in the refrigerator for up to 3 days. As it cools, the texture thickens naturally; just stir in a little warm coconut milk before serving to restore its silkiness. It can be enjoyed cold as a refreshing tropical dessert or reheated for a cozy breakfast bowl. This make-ahead quality makes it ideal for entertaining — elegant enough for guests, comforting enough for quiet evenings at home.
Related tropical dessert inspiration
If you enjoy this combination of coconut and warm spices, there’s also a delicious vegan twist worth trying:
Mango Coconut Chia Pudding – Tropical Vegan Breakfast or Dessert
It offers similar tropical flavors with a lighter, chilled texture — perfect for mornings or warm days.
Creative variations to try
- Saffron infusion: Add a pinch of saffron threads steeped in warm coconut milk for golden color and floral depth.
- Nutty richness: Stir in crushed cashews, almonds, or pistachios for texture.
- Citrus lift: Add grated orange zest or a splash of lime for brightness.
- Rose-kissed version: A few drops of rose water transform it into a Middle Eastern-style dessert.
- Tropical twist: Top with caramelized pineapple or passion fruit for a layered, summery finish.
Sensory experience and pairing ideas
The magic of this pudding lies in contrast — the warmth of cardamom against the cool sweetness of coconut, the soft rice balanced by the crunch of toppings. Serve it in small glass cups or traditional clay bowls to let the aroma bloom. It pairs beautifully with chai tea, green cardamom coffee, or a drizzle of honey.
Every spoonful of coconut cardamom rice pudding feels like an embrace — creamy, spiced, and irresistibly comforting, a dessert that captures the essence of indulgence in its simplest form.
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- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a heavy-bottomed saucepan, combine coconut milk, whole milk, sugar, salt, and crushed cardamom pods. Bring gently to a simmer over medium heat.
- Stir in the rinsed rice and reduce the heat to low. Cook slowly, stirring occasionally to prevent sticking, until the rice becomes soft and creamy (about 30–35 minutes).
- Once the rice is tender and most of the liquid has thickened, remove the pan from the heat.
- Stir in the vanilla extract and let the pudding rest for 5 minutes to allow the flavors to blend.
- Spoon into serving bowls and top with toasted desiccated coconut and chopped pistachios for a delicate crunch.
- Serve warm for a cozy dessert or chilled for a refreshing tropical version.
FAQ questionCan I use any rice, or does the grain type matter?
Short-grain or medium-grain rice works best because it releases more starch, creating a naturally creamy texture. Long-grain varieties (like basmati) stay separate and can yield a thinner, less cohesive pudding. If using long-grain, increase simmer time and stir more frequently to coax out starch.
FAQ questionHow do I prevent the pudding from sticking or burning?
Use a heavy-bottomed saucepan, keep heat low to medium-low, and stir regularly, especially during the final 10–15 minutes as the mixture thickens. A silicone spatula helps scrape the base cleanly. If scorching starts, immediately transfer to a clean pot without scraping the browned bits.
FAQ questionCan I make it dairy-free without losing creaminess?
Yes. Combine full-fat coconut milk with unsweetened almond or oat milk to balance body and lightness. For extra silkiness, finish with 1–2 tbsp coconut cream off the heat. This keeps the dessert rich, spoonable, and plant-based.
FAQ questionWhat’s the best way to extract flavor from cardamom?
Lightly crush whole green cardamom pods to expose the seeds, simmer them with the liquid, then remove pods before serving. For a bolder profile, grind the seeds fresh and add a pinch at the end so the aromatic oils remain vibrant without turning bitter.
FAQ questionWhy is my pudding too thick or too thin after cooling?
Rice continues to absorb liquid as it cools. If too thick, loosen with warm coconut milk a tablespoon at a time until silky. If too thin, return to low heat and simmer gently, stirring, to reduce to the desired spoon-coating consistency.
FAQ questionHow sweet should it be, and when should I add sugar?
Start with moderate sweetness and add more near the end; sweetness intensifies as liquid reduces. Dissolving sugar early ensures even distribution, but final adjustment in the last few minutes prevents an overly sweet result and keeps the coconut-cardamom balance intact.
FAQ questionWhat toppings pair best for flavor and texture contrast?
For crunch and aroma: toasted pistachios or almonds. For natural sweetness: golden raisins or dates. For fragrance: a pinch of saffron or rose water. For brightness: citrus zest. These add contrast without overpowering the creamy base.
Years spent perfecting desserts taught the value of patience — letting rice slowly absorb coconut milk until it turns irresistibly creamy, then finishing it with a hint of freshly crushed cardamom for balance and fragrance. That gentle simmering moment, when the kitchen fills with warmth and spice, is where this pudding truly comes alive. Each variation over the years refined the balance between sweetness and depth, creating a dessert that feels both nostalgic and new — familiar comfort wrapped in tropical aroma.
PEKIS – professional chef and recipe developer with over 25 years of experience in cooking and baking, specialized in European and international cuisine.
Every spoonful of Coconut Cardamom Rice Pudding captures the harmony between comfort and exotic flavor — a balance of sweet, creamy rice and the floral spice of cardamom that lingers gently. The texture is soft and velvety, wrapping each bite in warmth, while the aroma brings a sense of calm that feels timeless and universal.
The magic lies in the simplicity of slow cooking. Allowing rice to absorb coconut milk and natural sweetness creates a dessert that’s both luxurious and grounding. It’s the kind of dish that rewards patience, transforming humble ingredients into a rich, fragrant experience.
Whether served warm on cool evenings or chilled on sunny afternoons, this pudding adapts beautifully to any mood or season. The balance of tropical coconut and aromatic cardamom makes it versatile — a dessert that feels indulgent yet comforting, festive yet familiar.
Each serving carries a touch of history and craftsmanship, linking traditional methods with modern taste. It’s more than a dessert; it’s a gentle reminder that comfort and elegance can coexist in a single bowl — simple, creamy, and beautifully spiced.
Allergens present in the recipe:
- Milk – present in whole milk.
- Tree nuts – present in pistachios (used for garnish).
- Gluten – not present (naturally gluten-free).
Allergen-free substitutions:
- Replace whole milk with almond milk or oat milk for a dairy-free version.
- Omit pistachios or replace with toasted sunflower seeds for a nut-free option.
- Calcium – 68 mg – supports strong bones and teeth.
- Magnesium – 45 mg – contributes to normal muscle and nerve function.
- Iron – 1.6 mg – essential for red blood cell production.
- Potassium – 210 mg – helps maintain proper fluid balance.
- Vitamin B12 – 0.3 µg – aids energy metabolism and nerve health.
- Vitamin D – 0.4 µg – supports calcium absorption and immune function.
- Cardamom polyphenols – 12 mg – help reduce oxidative stress.
- Coconut phenolic compounds – 8 mg – promote healthy skin and cell protection.
- Pistachio carotenoids – 5 mg – support eye and heart health.
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