Coconut Chocolate Rice Pudding

20 minutes
5 cups
20 minutes
5 cups
This is an ultra rich and creamy chocolate pudding with the added flavor of Jasmine Rice.


  • 1 cup uncooked Jasmine Rice
  • 1/2 teaspoon salt
  • 1/2 cup sweetened coconut flakes
  • 1-13.5 oz can Coconut Milk
  • 1 3/4 cups milk* (whole or 1%)
  • 3/4 cup sugar
  • 2 tablespoons butter
  • 1/4 teaspoon cinnamon
  • 6 oz good quality bittersweet or semi sweet chocolate, chopped
  • 1 teaspoon coconut extract
  • *Substitute a second can of coconut milk for the milk, if allergies are a concern.
  • Optional: whipped cream, toasted coconut


  1. Cook rice according to package directions, adding salt to water.
  2. While rice is cooking, add coconut flakes to a dry frying pan. Stirring constantly over a medium high heat, cook flakes until lightly browned. Pour onto plate to cool.
  3. Add Coconut Milk, milk, sugar, butter, and cinnamon to cooked rice. Combine ingredients and cook over a medium high heat, stirring frequently.
  4. Bring to a boil and cook 1 minute. Remove from heat.
  5. Immediately, add chocolate and coconut extract to pudding. Stir until chocolate is melted and ingredients are well mixed.
  6. Ladle into individual cups or serving bowl. Cover with plastic wrap. With a toothpick, poke several holes in plastic to allow steam to escape. Serve warm or at room temperature. If desired, garnish pudding with toasted coconut and a dollop of whipped cream. Refrigerate leftovers, but warm before re-serving.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.

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