Instant Pot Coconut Rice Pudding Recipe in Just 10 Minutes

Oh, you’re in for a treat, My Instant Pot Coconut Rice Pudding is the ultimate cozy dessert that comes together in minutes but tastes like you’ve been simmering it all day. I stumbled upon this magical combination during one of those “I need dessert NOW” moments, and wow – the creamy coconut milk transforms basic rice into something luxurious.

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What makes this recipe special? Well, besides being ridiculously easy (we’re talking dump-and-go simple), that rich coconut flavor pairs perfectly with just a hint of cinnamon. It’s become my go-to when friends pop over unexpectedly or when I need a little comfort food pick-me-up. The Instant Pot works its magic so you get that classic stovetop creaminess without any of the stirring or pot-watching. Trust me, once you try this version, you’ll never go back to the old way.

Why You’ll Love This Instant Pot Coconut Rice Pudding

This recipe is an absolute game-changer, and here’s why:

• Creamy dreaminess: The coconut milk makes it luxuriously rich—no dry, grainy pudding here.
• Effortless magic: Dump everything in the Instant Pot and walk away. No stirring, no babysitting.
• Comfort in a bowl: Warm cinnamon and vanilla make it taste like a hug—perfect for rainy days or stress relief.
• Weeknight hero: Ready in under 30 minutes? Yes, please Even faster than ordering dessert out.

Seriously, it’s the dessert version of your favorite sweatpants—cozy, reliable, and always hits the spot. No bake chocolate peanut butter bars recipe is also a great quick fix.

Ingredients for Instant Pot Coconut Rice Pudding

Gather these simple ingredients – I promise you probably have most already The magic is in the details here:

• 1 cup white rice (rinsed until the water runs clear – don’t skip this)
• 1 can (13.5 oz) full-fat coconut milk (trust me, light just won’t give that same creamy richness)
• 2 cups water
• 1/2 cup packed brown sugar (or white sugar works too, but brown adds lovely caramel notes)
• 1/2 tsp salt (just enough to balance the sweetness)
• 1 tsp vanilla extract (the real stuff makes all the difference)
• 1/2 tsp cinnamon (or more if you’re feeling extra cozy)

That’s it Seven simple ingredients transform into magic. Now let’s make some pudding You can find more dessert inspiration on our Pinterest page.

Equipment You’ll Need

You probably already have everything Just grab:

• Your trusty Instant Pot (any size works)
• A measuring cup
• A sturdy spoon for stirring

That’s seriously all you need—no fancy gadgets required.

How to Make Instant Pot Coconut Rice Pudding

Okay, let’s get cooking This is so easy you’ll laugh – but the results taste like you spent hours in the kitchen. Here’s exactly how I make my favorite coconut rice pudding:

Step 1: Prep the Rice

First things first – rinse that rice I use a fine mesh strainer and run cold water over it until the water runs completely clear. This removes excess starch so your pudding turns out creamy instead of gummy.

Step 2: Cook in the Instant Pot

Now the fun part – dump everything in Add your rinsed rice, coconut milk, water, sugar, and salt right into the Instant Pot liner. Give it a quick stir to combine, then lock the lid with the vent set to “Sealing.” Press Manual/Pressure Cook on High for 10 minutes – then walk away If you are looking for other quick meals, check out this easy 20 minute chicken piccata recipe.

Step 3: Release Pressure and Finish

When the timer beeps, let it sit for 10 minutes (natural release) before carefully flipping the vent to “Venting.” Once all pressure is released, open that lid to creamy perfection Stir in the vanilla and cinnamon – this is when the magic really happens. The pudding will thicken as it cools slightly.

See? I told you it was easy Now grab a spoon and dig into your creamy, dreamy coconut rice pudding. The hardest part is waiting those few minutes for it to cool enough to eat.

Tips for Perfect Instant Pot Coconut Rice Pudding

After making this dozens of times (okay, maybe hundreds – it’s that good), here are my foolproof secrets:

• Full-fat coconut milk is non-negotiable – it gives that luscious, creamy texture light versions just can’t match.
• Taste before serving – I often add an extra pinch of cinnamon or splash of vanilla at the end.
• Let it rest – 5 minutes off heat thickens it perfectly (but good luck waiting that long).
• Sweeten to your mood – reduce sugar for breakfast, add extra for dessert.

Follow these simple tricks and you’ll have pudding perfection every single time. For another cozy option, try our easy hot chocolate mix recipe.

Variations for Your Instant Pot Coconut Rice Pudding

Oh, the possibilities Here’s how I love to mix things up:

• Brown sugar magic: Swap white sugar for brown – it adds the coziest caramel depth
• Fruit fun: Stir in raisins or chopped mango after cooking for sweet surprises
• Tropical twist: A splash of coconut rum with the vanilla? Yes please (Adults only, obviously)
• Spice it up: Try cardamom or nutmeg instead of cinnamon for a change

The best part? No matter what you add, it’s still just as easy and delicious If you enjoy tropical flavors, you might also like our refreshing coconut drink recipe.

Serving Suggestions

Here’s how I love to serve mine – warm with fresh mango slices on top and a drizzle of honey, or chilled with toasted coconut flakes. Either way, it’s pure heaven.

Storage & Reheating Instructions

This pudding keeps like a dream Store any leftovers (if you’re lucky enough to have any) in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or coconut milk to bring back that creamy texture – just warm it gently on the stove or in the microwave, stirring often. The pudding thickens as it chills, but that just makes it even more comforting.

Nutritional Information

Nutritional values will vary based on specific ingredients and brands used. All information provided is an estimate only.

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