Coconut Milk Rice Pudding Gluten Free was one of the first desserts I had to recreate after going gluten free and it became a mission close to my heart.
Ciao! I’m Matteo Romano, a Tuscan born chef now living in the U.S., and this is GoldenGlutenFree.com, where I bring classic Italian flavors into a gluten free kitchen. I didn’t grow up gluten free. I trained in Italy making pasta, bread, and traditional desserts the old school way. But after years of fatigue and gut issues, I discovered I was gluten intolerant and everything changed.
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I couldn’t give up the comforting desserts that reminded me of home. So I reinvented them. This coconut milk rice pudding gluten free recipe is rich, creamy, and every bit as indulgent as the version my nonna used to make, but without the dairy or gluten.
In this article, you’ll learn how to make coconut milk rice pudding gluten free from scratch, what makes it so soothing and nourishing, and how this dish has helped so many people find comfort again without bloating or brain fog. Whether you’re looking for a simple treat or something allergy friendly for guests, this version checks all the boxes.
I’ve tested dozens of variations, and this one hits the perfect balance: subtly sweet, thick and spoonable, and infused with warm vanilla and cinnamon. It’s also great for breakfast or dessert especially if you serve it chilled the next day.
Coconut Milk Rice Pudding (Gluten Free)
Equipment
- Large saucepan
- wooden spoon or spatula
- measuring cups and spoons
- Fine mesh strainer
- serving bowls
Ingredients
- 1 cup jasmine or arborio rice (gluten-free)
- 13.5 oz full fat coconut milk
- 2.5 cups water or plant milk
- 1 tsp pure vanilla extract
- 0.25 cup maple syrup (or to taste)
- 0.5 tsp cinnamon
- 1 pinch salt
- to taste optional: raisins, chopped dates, cinnamon stick, lemon zest, or cardamom
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a large saucepan, combine the coconut milk, water (or plant milk), cinnamon, salt, and rice.
- Bring to a gentle simmer over medium heat, stirring often to prevent sticking.
- Reduce heat to low and cook uncovered for 25–30 minutes, stirring every 5 minutes.
- Add vanilla and maple syrup. Stir and taste for sweetness and consistency.
- Cook 5–10 minutes more if a thicker texture is desired. Remove from heat and let sit to thicken.
- Serve warm with extra coconut milk or enjoy chilled with toppings of choice.
Notes
Nutrition
What Is Coconut Milk Rice Pudding Gluten Free?
A Modern Twist on a Traditional Comfort Dessert
Coconut milk rice pudding gluten free is a warm, creamy dessert made by slowly cooking rice in coconut milk until it reaches a thick, custard like texture. Naturally sweetened and gently spiced with cinnamon and vanilla, it offers all the nostalgia of old-fashioned rice pudding without any of the gluten or dairy that often triggers discomfort.
At its core, this is a simple dish: rice, coconut milk, a touch of sweetener, and time. What makes it stand out is how beautifully coconut milk complements the rice, lending it a subtle richness and a hint of tropical flavor. It’s the kind of dish that satisfies your craving for something cozy without weighing you down.
Because the recipe contains no gluten, it’s safe for those with celiac disease or gluten intolerance. It’s also dairy free, making it ideal for people with lactose sensitivity or those following a vegan lifestyle. As someone who once made rice pudding with heavy cream and butter, I can tell you: you won’t miss a thing.
Why It’s a Must Try for Gluten Free and Dairy Free Diets
Coconut milk rice pudding gluten free isn’t just a treat it’s comfort you can feel good about. The ingredients are gentle on digestion, making it perfect for anyone managing food sensitivities or healing a leaky gut. Coconut milk is rich in lauric acid, a healthy fat with antimicrobial properties, and rice is naturally gluten free and easy to digest.
Plus, the recipe is incredibly flexible. You can use arborio rice for a creamier texture, jasmine for lightness, or brown rice if you want more fiber. Maple syrup, honey, or monk fruit can replace sugar. Add in raisins, shredded coconut, or even a swirl of nut butter to make it your own.
I often serve this as a dessert after dinner or even cold for breakfast. If you’re looking to pair it with other light and nourishing options, try it alongside these gluten-free apple cinnamon overnight oats or top it with some gluten-free banana bread crumbles for texture.
How to Make Coconut Milk Rice Pudding Gluten Free
Ingredients That Keep It Creamy, Naturally
The beauty of coconut milk rice pudding gluten free lies in its simplicity. All you need are a few pantry staples and a bit of patience. The coconut milk brings the creaminess, while the rice provides that signature texture. For this recipe, I recommend using full fat canned coconut milk it’s thicker, richer, and creates a smoother finish than the boxed kind.
Here’s what you’ll need:
- 1 cup jasmine or arborio rice (both gluten free)
- 1 can (13.5 oz) full fat coconut milk
- 2 ½ cups water or plant milk
- 1 tsp pure vanilla extract
- ¼ cup maple syrup (or to taste)
- ½ tsp cinnamon
- Pinch of salt
Optional but delicious:
- Raisins or chopped dates for natural sweetness
- A cinnamon stick during cooking for deeper flavor
- Lemon zest or cardamom for a Mediterranean twist
You’ll find these ingredients common in my other naturally sweetened treats like these gluten-free dessert recipes or even my chocolate cottage cheese ice cream for a protein-packed dessert alternative.
Step by Step Method (That Never Fails)
- Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents gumminess.
- In a large saucepan, combine the coconut milk, water (or plant milk), cinnamon, salt, and rice.
- Bring to a gentle simmer over medium heat. Stir often to prevent sticking.
- Reduce heat to low and let it cook, uncovered, for 25–30 minutes, stirring every 5 minutes.
- Once the rice is soft and the mixture thickens, add the vanilla and maple syrup. Stir and taste.
- Continue cooking for another 5–10 minutes if you prefer a thicker texture.
- Remove from heat. Let cool slightly it will thicken as it sits.
Serve warm with an extra splash of coconut milk or cold from the fridge with your favorite toppings. It stores beautifully for up to 4 days.
This process gives you a creamy, dreamy pudding every time. If you want to experiment, try substituting part of the coconut milk with almond or cashew milk, or stirring in shredded coconut for texture.
Who It Helps: Coconut Milk Rice Pudding Gluten Free for Sensitive Stomachs
A Safe Comfort Food for Gluten Free, Dairy Free, and Gut Friendly Diets
Coconut milk rice pudding gluten free isn’t just a treat it’s a solution. For those living with celiac disease, gluten sensitivity, or dairy intolerance, finding safe desserts that still feel indulgent can be frustrating. This pudding bridges that gap.
Coconut milk is naturally free from lactose and easier to digest than heavy cream or milk. It’s rich in medium chain triglycerides (MCTs), which the body absorbs quickly for energy perfect for those with sluggish digestion or fatigue. Rice, especially white jasmine or arborio, is one of the most easily tolerated grains, making it ideal for anyone dealing with IBS, inflammation, or recovering from illness.
Even if you don’t have allergies or intolerances, this dish is a smart choice if you’re trying to cut down on processed foods. There’s no gluten, no gums, no artificial thickeners just real, nourishing ingredients.
This recipe has become a go-to for my clients seeking comfort without discomfort. It’s also one of the easiest desserts to serve when hosting everyone can enjoy it, and no one feels left out.
If you’re looking to balance your blood sugar after dessert, try pairing a small bowl of this pudding with microwave gluten-free scrambled eggs and veggies the next morning or finish your night with a low-glycemic gluten-free apple crisp.
Why This Gluten Free Pudding Works for Real Life
I’ve had messages from parents making this pudding for toddlers with food allergies, from older adults dealing with gut healing protocols, and from athletes who use it as a clean carb source before workouts. That’s the power of coconut milk rice pudding gluten free it’s not just allergy friendly, it’s versatile and easy to digest for just about anyone.
The gentle ingredients calm the gut, the creamy texture satisfies cravings, and the warm spices make it feel like a hug in a bowl. It can even be modified for low FODMAP diets by avoiding high fructose sweeteners or dried fruits.
Plus, it requires minimal prep. In under 40 minutes, you’ve got a pudding that works for breakfast, snack, or dessert all without compromising taste or health.
How It Works + E E A T Principles Behind Coconut Milk Rice Pudding Gluten Free
How This Gluten Free Coconut Milk Pudding Nourishes Your Body
Coconut milk rice pudding gluten free isn’t just delicious it supports your well being with every bite. Each ingredient plays a specific role in making this dessert both comforting and functional.
- Coconut Milk gives this dish its creamy base. It’s rich in MCT fats, which your body quickly converts into energy. It also supports gut health and is completely dairy free.
- White Rice is naturally gluten-free, gentle on the stomach, and easy to digest making it perfect for people with IBS, leaky gut, or other sensitivities.
- Maple Syrup offers sweetness without refined sugar. It contains antioxidants and is generally well tolerated, even by those avoiding high fructose sweeteners.
- Cinnamon and Vanilla don’t just add cozy flavor they may help regulate blood sugar and soothe digestion.
The combination makes this pudding not just safe for gluten and dairy free eaters but also deeply satisfying. You can enjoy it warm for dessert, chilled for breakfast, or topped with fruit for a nourishing midday snack.
If you’re in the mood for something chocolatey to pair with it, try these soft and chewy gluten-free chocolate chip cookies they go perfectly with a creamy spoonful of pudding.
E E A T: Why You Can Trust This Coconut Milk Rice Pudding Gluten Free Recipe
Experience
This recipe came from necessity I didn’t just remove gluten from my kitchen overnight. I spent years learning how to rebuild flavor without wheat or dairy. I grew up in Tuscany, surrounded by traditional cooking, and when I discovered my gluten intolerance, I was determined not to give up those beloved dishes. This pudding is one of many that I’ve rebuilt from memory.
Expertise
As a trained Italian chef, I understand the techniques that make dishes like this one not only taste good, but feel right. I’ve studied how rice starch behaves, how fats thicken naturally, and what gluten free eaters need from both flavor and texture. Every step of this recipe reflects that know-how.
Authority
I’ve shared over 100 gluten free recipes on GoldenGlutenFree.com. My work has been trusted by thousands of readers seeking recipes they can rely on like my popular gluten-free cheesecake bites and gluten-free cupcakes with buttercream. This pudding is one of my most requested dairy free options.
Trust
Everything I publish is tested multiple times in a home kitchen, not just a studio. I make my recipes for real life messy days, quick cravings, and family meals alike. You won’t need fancy equipment or obscure ingredients, and you’ll never find fake shortcuts here. Just honest, nourishing food you can count on.
Conclusion
Coconut milk rice pudding gluten free isn’t just a dessert it’s a bowl of comfort, reimagined for the way you live and eat now. Whether you’re managing food sensitivities, avoiding dairy, or just want a lighter option that still tastes rich and indulgent, this pudding delivers.
As a chef who once cooked with heavy cream and flour every day, I never imagined I could recreate my childhood favorites without those ingredients. But this recipe proves that food can be both nostalgic and nourishing.
It’s simple to make, endlessly adaptable, and incredibly satisfying. Serve it warm or chilled, for breakfast or dessert. Add fruit, spice, or toppings or enjoy it exactly as it is.
You don’t have to give up the flavors you love. You just have to find new ways to bring them to life.
Try it. Share it. And come back for more because gluten-free living should always feel this good.
Which milk is best for rice pudding?
The best milk for rice pudding depends on the texture and flavor you want. For a rich and creamy result, full fat canned coconut milk is ideal. It’s thick, naturally sweet, and works well with slow cooked rice. Other options like almond milk or oat milk also work but produce a thinner texture. If you’re making a gluten free version, be sure to choose plant based milks labeled gluten free, as some may contain additives or thickeners derived from wheat.
Does coconut milk work for pudding?
Yes, coconut milk works beautifully in pudding recipes, especially when you’re making a dairy free or vegan version. Its high fat content mimics the creaminess of traditional dairy and helps the pudding thicken naturally during cooking. In this coconut milk rice pudding gluten free recipe, it creates a smooth, velvety base with a subtle coconut flavor that complements vanilla and cinnamon perfectly.
What is surprisingly not gluten free?
Foods like soy sauce, certain oats, and prepackaged spice mixes are often not gluten free despite seeming safe. Many of these products contain hidden wheat or are processed in facilities with gluten contamination. Even some store bought rice puddings include modified food starch or thickeners containing gluten. That’s why making coconut milk rice pudding gluten free at home is the safest choice for anyone with celiac disease or sensitivity.
Is coconut milk inflammatory or anti inflammatory?
Coconut milk is generally considered anti inflammatory. It contains lauric acid, a medium chain fatty acid that may support immune function and reduce inflammation in the gut. While more research is needed, many people with inflammatory conditions or digestive issues tolerate coconut milk well, making it a popular base for gluten-free and anti inflammatory recipes like rice pudding.
What is the best milk for gluten free diets?
The best milk for gluten free diets is one that’s naturally free of gluten and processed in a certified gluten free facility. Coconut milk, almond milk, rice milk, and cashew milk are all excellent options as long as they’re labeled gluten free. For cooking and baking, full-fat coconut milk often performs best because of its thickness and neutral flavor. It’s also a top pick for coconut milk rice pudding gluten free recipes due to its creaminess and digestibility.