Pressure cooker coconut rice pudding is the most delicious dessert you will ever make in your Instant Pot, Ninja Foodi, Crockpot Express or Mealthy! A creamy dairy free and gluten free pudding everyone will love.

A white bowl filled with creamy pressure cooker coconut rice pudding, topped with a sprinkle of cinnamon and shredded coconut, sits on a burlap surface. A yellow floral-patterned cloth is partially visible beside the bowl.
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If you’re looking for an AMAZING dessert everyone can enjoy this pressure cooker coconut rice pudding is it!! A great dairy free desserts I altered for my husband, I dare say it is better than the original version and on our list of Instant Pot recipes too. (participant in the Amazon affiliate program, links present)

Instant Pot Coconut Rice Pudding

If you have never thought of adding this tropical ingredient into this classic dessert, you should!! If you want to make it an easy Ninja Foodi recipe too it works in that pot too for sure. It doesn’t really matter what brand you have at home they all have the high pressure function so no worries.

We started by making “original” Instant Pot rice pudding at first. That was such a hit with my family and fans reading my blog that I thought I should try another flavor. I am so glad I did.

If you are new to pressure cooking we have a lot of easy one pot meal recipes for you here. To begin with let’s start with a few basic tips:

For reference, this is the model I have (a 6 quart) and use for all recipe creations.

A white Instant Pot with a Star Wars theme sits on the kitchen counter, ready to tackle your favorite beef arm roast recipe. The digital display glows "On." Next to it lie a patterned cloth and some green onions, all against the backdrop of blue kitchen cabinets and a stovetop.

Ninja Foodi Coconut Rice Pudding

  • When my daughter needed to try a gluten free diet I got used to using coconut milk instead of cow milk and though it would work well with this.
  • Tweaking a few ingredients and coming up with this became an amazing new treat we now make over and over again.

I now opt for this one over the other if I have the ingredients in my cupboard. Since I was born in Hawaii I guess I think of tropical flavors every time I bake. Ok so this isn’t really baaaaaaking persay since it isn’t in the oven but I haven’t used that thing for quite a while now.

I mean you can make cakes in this baby too, if you haven’t tried anything beyond just dinner I would broaden your horizons and just go for it.

Here’s a peek at the first one we made below though. We topped it with cinnamon but you could either leave it plain, choose nutmeg or even some pumpkin spice would be yummy in the fall.

pressure cooker coconut rice pudding

Pressure Cooker Coconut Rice Pudding Ingredients

  1. Rice
    1. uncooked
    2. white
    3. I use long grain or jasmine rice usually
    4. brown rice hasn’t be used yet, that would change the timing
  2. Butter
  3. Evaporated milk
    1. you could use dairy free evaporated milk instead
    2. some stores sell lactose free evaporated milk too if you want
  4. Coconut milk
  5. Milk
    1. use almond milk for dairy free
    2. soy milk could be used as well
    3. almond milk coconut creamer
    4. or just use additional coconut milk
  6. Whisked egg
  7. Water
  8. White sugar will bring a bit more sweetness to it
  9. Top with a bit of cinnamon if you like or leave plain
  10. Make sure you use sweetened shredded coconut, unsweetened is a NO go friends.

We aren’t counting the calories when we enjoy a bowl full of this goodness. All in moderation friends, just enjoy it with your family and hear the OOhhhhhs and Ahhhhs.

instant pot coconut rice pudding

Can I substitute coconut cream for coconut milk in rice?

Yes, you can substitute one for the other when cooking rice, but there are a few things to consider since cream is much thicker and richer with 20% more fat of course. I mean we aren’t counting calories here so I would say go for it if that is what you have on hand. In fact, if you’re making black rice pudding sweeter I would use half and half to make sweeter!

It’s one of our favorite Instant Pot recipes for sure. Of course if you have a Mealthy or Crock pot Express this will work too. I have them all. Granted I am a food blogger so maybe that kinda’ makes sense but I did want to make sure it wouldn’t make a difference between any of them, and it doesn’t.

The biggest difference is the size of your inner pot liner. I have and use a 6 quart all of the time. Some dishes you could double if you had a larger version, but I suggest you do NOT make more than one batch at a time with this. I don’t know why it matters but I feel the texture of the rice is different if you try to do more than listed below.

You really don’t NEED the shredded coconut, that is just to amp up the flavor. I love it though. Totally up to you. We did continue to fool around with our original recipe though and also came up with this pressure cooker chocolate rice pudding you can try. It’s a great Instant Pot dessert recipe you can make really quickly.

    coconut rice pudding

    Instant Pot rice pudding with almond milk

    Rather use almond or cashew milk instead? Go for it, it’s pretty darn forgiving. As long as you have some sort of dairy or non dairy alternative that is creamy it seems to work well. Of course the difference will be the overall flavor of the dish.

    I prefer vanilla almond milk if I am going to use it inside something sweet or with cereal personally. Another question might be the type of rice used. I suggest long grain or Jasmine since that is what has been tested. Brown will take much longer and just doesn’t seem right for this dish to me so I didn’t even try it.

    Arborio rice is much more expensive than others and I like to stick with cheap dishes so I didn’t test that one either. If you do take the time to fool around with these please leave your findings below so others will know. ๐Ÿ˜‰

    More coconut recipes you’ll love

    If you’re really coconut obsessed you can even make coconut foot scrub while enjoying coconut muffins! lol You really can go all out with this YUM.

    coconut rice pudding

    If you love this dessert but do want to tweak it there and there you can do so. You can add chocolate chips they will melt on top and give it another flare. All models will work the same, just follow directions below and in recipe card.

    Instant Pot Coconut Rice Pudding Recipe

    • Set your pressure cooker to saute (brown/sear on Crock Pot Express) and add your butter until it melts, then add your rice and stir so it is all coated. Turn to off/cancel.
    • Add coconut milk, regular milk (or almond), 1/2 of your shredded coconut and sugar. Stir.
    • Close your lid and steam valve and set to pressure cooking for 14 minutes followed by a quick release.
    • Open the lid and set aside. Set to saute and quickly whisk together your egg and evaporated milk. You want it to be ready when it begins to bubble so nothing burns.
    • Then add a bit of hot pudding from pot into the egg bowl to temper it. This is important so you don’t get scrambled eggs inside your creation.
    • Stir and once it thickens (will be quick) turn machine off and remove pot. Transfer contents to room temperature bowl so it doesn’t continue to cook. Eat or refrigerate and then enjoy

    Want to make a batch of Crockpot rice pudding with your pressure cooker coconut rice pudding too and compare them? We have directions for that too. Yes, it is a short cooking time under 20 minutes with NO need to watch it unlike the stovetop traditional method of the past. That is what made me like ehhhhhh when making it in the past. It was a lot more work and if you stepped away you were in trouble, with a pot that was tough to clean.

    crockpot rice pudding

    I will say you do need to pay attention to the beep when this is done because one extra minute and your rice will become mush but at least you get a sign to jump up when you’re waiting on the couch for it. It isn’t such a guessing game standing at the stovetop the whole time.

    Personally I like this really chilled in bowls overnight. My husband on the other hand wants it warm right out of the pot. If you do cool it separate into bowls on the counter and let cool first. Then transfer into the fridge with a piece of plastic wrap draped over the top and gently touching the top. This will get rid of that harder layer on the top.

    How to Save Leftover Homemade Rice Pudding

    If you do have some left it will save well but you need to keep it moist and in a sealed container so it doesn’t dry out. When you are ready to enjoy it again I would fold in some fresh milk of your choice to loosen it up. You can do this while it’s served cold or pour on top before warming in the microwave for 30 seconds or so.

    A white bowl filled with creamy pressure cooker coconut rice pudding, topped with a sprinkle of cinnamon and shredded coconut, sits on a burlap surface. A yellow floral-patterned cloth is partially visible beside the bowl.
    5 from 1 vote

    Pressure Cooker Coconut Rice Pudding

    By The Typical Mom
    Pressure cooker coconut rice pudding is the most delicious dessert you will ever make in your Instant Pot, Ninja Foodi, Crockpot Express or Mealthy! Both gluten free and dairy free.
    Prep: 5 minutes
    Cook: 14 minutes
    Servings: 5
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    Equipment

    • 1 pressure cooker

    Ingredients 

    • 1 c rice, long grain, white, uncooked
    • 1/2 c sugar
    • 1 c water
    • 1 1/2 tbsp butter
    • 13.5 oz coconut milk, 1 can, regular not unsweetened
    • 1/4 c milk, almond milk for dairy free
    • 1 egg
    • 1/4 c evaporated milk , lactose free evaporated milk for dairy free
    • 1/2 c shredded coconut, sweetened

    Instructions 

    • Put pressure cooker on saute mode (brown/sear for Crockpot Express), add butter and allow to melt. Then turn pot off.
    • Add rice and stir so it is coated. Add coconut milk, regular milk, 1/4 c coconut, water, and sugar. Stir. (if making dairy free use almond milk and coconut evaporated milk alternatives)
    • Close pressure cooker lid and seal steam valve. Set to pressure high for 14 minutes.
    • Do a quick release when done.
    • Remove lid and press saute again.
    • Whisk together your evaporated milk and egg in a small bowl. Add a bit of your warm ingredients from the pot into your egg mixture to temper it.
    • As soon as the rice pudding is bubbling add half milk/egg mixture and stir gently to combine. Add remaining 1/4 c. coconut, followed by remaining milk/egg mixture. You need to do this quickly so it doesn't burn on the bottom.
    • Allow to bubble. Stir gently. Turn pot off immediately and transfer to bowls so it doesn’t continue to cook and enjoy or refrigerate and then eat when cold.

    Video

    Nutrition

    Serving: 3oz, Calories: 476kcal, Carbohydrates: 58g, Protein: 7g, Fat: 25g, Saturated Fat: 21g, Cholesterol: 47mg, Sodium: 100mg, Potassium: 308mg, Fiber: 1g, Sugar: 26g, Vitamin A: 205IU, Vitamin C: 1mg, Calcium: 76mg, Iron: 3.2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Additional Info

    Course: Dessert
    Cuisine: American
    Tried this recipe?Mention @thetypical_mom or tag #thetypicalmom!
    instant pot rice pudding
    Instant Pot rice pudding

    About The Typical Mom

    Justine is the creative mind behind The Typical Mom and The Typical Family on YouTube. She began blogging about easy recipes, budget friendly activities for kids, and fun family travel destinations in September 2012.

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    5 from 1 vote

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    3 Comments

    1. This looks delicious, but I’m confused.
      Recipe says coconut milk– “regular, not unsweetened”.
      But the link you gave has a can that has no sugar added if you look at the ingredient list. That seems to me to be “unsweetened”.
      So what kind do we use?
      Thanks. I look forward to making this.

    2. Hi. I made this today and it was delicious! I didnโ€™t have any eggs (gasp) but it was fine without them. Thanks for sharing the recipe!