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coconut rice pudding topped with shredded toasted coconuts in a clear glass on a blue plate next to berries
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5 from 8 votes

Instant Pot Coconut Rice Pudding

Instant Pot Coconut Rice Pudding is perfectly sweet, creamy, and coconutty! This is just as good as the original, with a slight coconut flavor and no dairy
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Instant Pot Dessert Recipes
Cuisine: American
Keyword: cream of coconut, Dessert, rice, rice pudding
Servings: 5
Author: Lisa Childs

Ingredients

  • 1 cup white long grain rice
  • 1 1/2 cups water
  • dash of salt
  • 1/2 cup cream of coconut or 3/4 cup for sweeter rice pudding
  • 1/4 cup brown sugar
  • 2 eggs
  • 13.5 ounce canned coconut milk (1 can)
  • 1 teaspoon pure vanilla extract
  • cinnamon for topping
  • toasted coconut for topping

Instructions

  • Preheat the Instant Pot on high Saute. Add rice, water, and salt.
  • Lock the lid, turn the knob to sealing, and cook on manual high pressure for 3 minutes. Allow a 10 minute natural pressure release, then release the rest of the pressure.
  • Fluff the rice with a fork, then add sugar and Cream of Coconut. Stir to combine.
  • Set the Instant Pot to Normal or low Saute, then add about half the can of coconut milk to the rice and stir.
  • In a liquid measuring cup, add the remaining coconut milk, then crack two eggs into the cup and mix thoroughly to avoid lumps. Slowly pour the egg mixture into the rice mixture while whisking or stirring rapidly. 
  • Cook on low saute for about 5 minutes or until thick (or desired consistency). Turn off the heat, add the vanilla. You can also add some milk or heavy cream for added creaminess and richness if you like (will not be dairy free at this point)
  • Enjoy with a sprinkle of cinnamon and toasted coconut.

Nutrition

Serving: 1grams