You will want to dive into this creamy dairy-free cardamom and coconut gluten free rice pudding! This coconut rice pudding recipe is the perfect dish to enjoy anytime you need a comfort food dessert

Two glass bowls filled with gluten free rice pudding.

Normally when I wanted rice pudding, I would just go to the store and buy it. It was easy, and the kids loved it…until I looked at the ingredients…I knew I could do better with more wholesome ingredients. All you need is cooked rice and a few simple ingredients, and you can have that creamy flavor anytime. You don’t need dairy to make this creamy pudding recipe.

Until now, I didn’t realize how easy it is to make this sweet and creamy treat at home. Rice pudding is the perfect snack because it is gluten free and wheat-free, and I made this homemade rice pudding dessert dairy-free as well. This recipe features canned coconut milk, one of my favorite go-to ingredients when I am making a dairy-free recipe! I also use coconut sugar, which is low glycemic, as an option if you prefer refined-sugar-free.

If you are gluten free, you know rice is a staple. We use rice to make flour, savory dishes, and even desserts! Here at Fearless Dining, we are self-proclaimed dessert fanatics. If you love dessert as much as we do, you will want to try all of my delicious gluten free dessert recipes.

A white bowl filled with rice pudding. The pan of rice pudding is behind the bowl.

Allergen Information:

This homemade rice pudding is gluten-free, dairy-free, soy-free, and nut-free.

Photos of the gluten free rice pudding ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Rice – Use a nice short-grain white rice like CA Rose.
  • Coconut Milk—I suggest you use full-fat coconut milk; it makes this recipe creamier. You can also use non-dairy heavy cream.
  • Eggs – Use size large.
  • Cane Sugar – You can swap coconut sugar, as I mentioned about above.
  • Cardamom is an underused spice that adds a beautiful flavor to this recipe.
  • Shredded Coconut – Use unsweetened shredded coconut.
  • Vanilla – I recommend pure vanilla extract or vanilla beans. Use what you have on hand.

Types of Sweeteners:

Let’s talk about sweeteners you can use in this gluten-free rice pudding recipe. Our family is trying to cut out more processed sugar, but I want to give you options to customize this gluten free rice pudding recipe.

  • If you would like your rice pudding to be creamy white, use organic sugar.
  • I used blonde, or golden coconut sugar, for this recipe. You can also use brown coconut sugar. It is tasty, which makes this rice pudding recipe ugly brownish.
  • You can also use maple syrup to sweeten this coconut rice pudding.

Step-By-Step Photos and Directions:

A pot of cooked white rice.

Step 1: Cook the rice according to the package instructions. Many different types of rice have slightly different cooking times, so please make sure to cook your rice according to the directions on the package.

Pouring milk into the rice.

Step 2: Pour the coconut milk into the cooked rice and stir.

pouring vanilla into the milk

Step 3: Add the vanilla to the mixture and stir with a whisk to mix it in.

Pale coconut sugar in a bowl.

Note: I found this awesome golden coconut sugar. I like this because it doesn’t make the rice pudding turn brown, but it is more of a golden color. Don’t forget you can use regular sugar if you prefer.

Eggs with coconut sugar in a bowl.

Step 4: Add the eggs and mix well. Your gluten free rice pudding is getting close to done!

Adding egg mixture to rice.

Step 5: The next step (which isn’t shown) is to temper the eggs so they don’t cook in the rice. I use a small bowl and add some of the hot rice mixture. Add a little of the egg mixture and mix quickly. Repeat until you use all of the egg mixture. 

The egg and rice mixture in a pot.

Step 6: Dump the egg rice mixture you tempered into the rice mixture and mix well.

The rice pudding ready to bake.

Step 7: This is the texture and consistency of your rice. Pour the rice mixture into a baking pan and bake at 350 F for 30 minutes. You can also cook the rice pudding on the stove if you prefer.

Try some fun flavors and mix-ins:

Here are a few delicious ideas to try when you are making coconut dairy-free rice pudding:

  • Cinnamon – Sprinkle a bit of cinnamon in the mixture, or add a sprinkle on top when it is still warm.
  • Raisins – Rice and raisins just go together! The sweet and savory combination is pretty tasty, so you should try it.
  • Nuts – Sprinkle your favorite nuts on top. Try almonds, walnuts, or pecans. Another option is these Simple Honey Roasted Cashews, too! Yum!
  • Granola – Add some texture and flavor with homemade granola like this Crunchy Homemade Paleo Granola—the smoothness of the rice pudding pairs well when there is a nice little crunch.
  • Honey—Drizzle a little honey on top of your bowl before serving. Honey adds a little bit of extra sweetness.

Frequently Asked Questions:

Do you eat rice pudding hot or cold?

You can eat it cold or hot, depending on your preference. We like the texture and flavor when it is nice and hot, but we also enjoy it when it is cold.
Sometimes, we will eat the first thing when it is still warm, refrigerate the leftovers, and eat it cold the next day. That is what I love about this dish; it is so versatile!

How long will leftover pudding last in the refrigerator?

You should eat any leftover rice pudding within 3 days. Rice has bacteria that will continue growing while in the fridge (new!), so it won’t last long.

Always store the leftover rice pudding in an airtight container like a glass jar with a lid to keep extra moisture out. If you can’t eat it soon enough and don’t want to waste it, freeze the leftovers.

Can I freeze this gluten free rice pudding?

Yes, you can freeze rice pudding. If you store it in an airtight container, it will last approximately three months in the freezer. Coconut rice pudding tastes best the sooner you eat it, so the texture and flavor may not be as good if you wait longer than three months to eat it.

To thaw, place the coconut rice pudding in the refrigerator overnight. If you are in a hurry, toss it in the microwave or heat it in a saucepan. Watch it closely because it will heat up fairly fast, and you don’t want to burn it. Add in a tablespoon or two of coconut milk when reheating so it still has a creamy texture.

A top view of a white bowl of rice pudding. A spoon is next to the bowl.

More Dessert Recipes To Try:

Yummy, Spicy and Warm! Thank you for sharing!”

Jennifer B.

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!

Warm Cardamom and Coconut Rice Pudding

Sandi Gaertner
A delicious creamy cardamom coconut rice pudding.
4.72 from 7 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 8
Calories 331 kcal


  • 1 ½ cups cooked white rice I used CA rose white rice
  • 3 cups coconut milk I recommend full fat coconut milk
  • 1 teaspoon vanilla
  • 1 teaspoon cardamom
  • ½ cup unsweetened coconut
  • 2 large eggs
  • ¾ cup sugar or coconut sugar


  • Preheat the oven to 350 F degrees.
  • In a large bowl, add eggs, cardamom and coconut sugar. Whisk to blend.
  • In a pot, add cooked rice, vanilla, coconut, and coconut milk. Bring to a boil
  • To temper the eggs gradually, spoon a little hot rice mixture into the bowl of egg/coconut sugar mixture. Mix quickly, then add another big spoonful of hot rice mixture, mix quickly. Pour the egg mixture into the pot and mix well. (Watch the video if you want to see how to do this.)
  • Spray a baking dish with coconut oil. Pour the pudding into the dish.
  • Bake for 30 minutes.
  • Bake an additional 20 minutes until done.
  • Serve warm or cold.



  1. I recommend using a short grain white rice like CA Rose for this recipe. Brown rice will change the texture of the pudding and requires a lot more liquid.
  2. I recommend using full fat coconut milk. If you can’t eat coconut, use whole milk or another non-dairy milk.
  3. You can use coconut sugar, which is lower glycemic, or regular sugar if you prefer your rice pudding to be white in color.
  4. Baking is optional. You can also cook the pudding stovetop


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 331kcalCarbohydrates: 31gProtein: 4gFat: 23gSaturated Fat: 19gCholesterol: 41mgSodium: 29mgPotassium: 241mgFiber: 1gSugar: 19gVitamin A: 59IUVitamin C: 1mgCalcium: 26mgIron: 3mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.


4.72 from 7 votes (7 ratings without comment)

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  1. If I use maple syrup instead of sugar or coconut sugar, how much maple syrup? Will it change the consistency?

    1. Hi Kathleen, Those are great questions. I have never tried this recipe with maple syrup, so I am not certain how this will change things. If you try it, please come back and let us know how it turns out!

  2. Where does the unsweetened coconut come in? And is it just bake for 50 mins? Wondering about the break in the bake times. Does it need to be stirred? Or is that where the coconut flakes come in? Sounded delicious and in the oven for 50 mins with the coconut mixed in but just thought I’d double check for future reference. Thanks!

    1. Hi Vickie, I added the coconut in the bowl with the coconut sugar. I will make it more clear in the description. Thank you so much. Sandi