Coconut Brown Rice Pudding

This coconut brown rice pudding is the perfect comfort food dessert for those cold winter nights.  It’s a twist on the classic with lots of healthier options!  Your body will thank you for the better substitutes!!


• 1 c. short grain brown rice

• 3 c. coconut milk (refrigerated or canned)

• 1 c. coconut cream or coconut milk

• 1 tsp. vanilla

• ½ tsp. cinnamon

• ¼ c. organic coconut palm sugar or organic cane sugar

• pinch salt

• 2 eggs (optional if you’re wanting dairy free)

• Toppings: mango & toasted coconut OR craisins OR raisins



  1. Combine rice, 3 c. coconut milk, vanilla, cinnamon, coconut sugar, and pinch of salt and put into pressure cooker. Put on brown rice setting or high pressure for 22 minutes to fully cook the brown rice. Let the pressure cooker release the steam naturally. That could take up to 20 minutes.   (If you’re not using a pressure cooker, cook on the stove top or in a rice cooker with all of the above ingredients until the rice is soft).
  2. Mix the 1 c. of coconut cream or milk with the 2 eggs in a small bowl. After the rice is done, slowly add the coconut cream & eggs to the rice, stirring constantly so the heat of the rice will cook the egg & make it nice and creamy!!
  3. Top with whatever you would like- I prefer fresh mango & toasted coconut for a fun healthy twist!! It’s delicioso!!!


If you don’t have a pressure cooker, you should think about getting one!  They save a lot of time in the kitchen. I love to be able to put food in there, set it, and forget about it.  You’ll love it!  I recommend the Cuisinart.  I have had mine for lots of years and it’s never failed me yet.  Click here to purchase.