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A bowl with rice pudding made with pumpkin puree, coconut cream, Vermont maple syrup, and pumpkin pie spice. Recipe at

Pumpkin Rice Pudding Recipe with Coconut Milk

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5 from 8 reviews

  • Author: Carlos Leo
  • Total Time: 45 minutes
  • Yield: 8 1x


You will LOVE this Pumpkin Rice Pudding Recipe with coconut milk & Vermont Maple Syrup. Fall-flavored breakfast or dessert with pumpkin puree, evaporated milk, pumpkin pie spice, cinnamon, coconut flakes, and raisins. It's a Gluten-Free recipe.




  1. Combine: In a medium saucepan, combine the rice, milk, sea salt and two sticks of cinnamon. Bring to a boil over medium-high heat, stirring often to prevent the rice from sticking and the milk from boiling over. Then, reduce the heat to medium-low.
  2. Cook for 25-30 minutes or the rice is soft. Stir throughout the process to prevent the rice from sticking to the pan.
  3. Add the pumpkin puree, evaporated milk, coconut milk, cardamom, vanilla paste, coconut flakes, raisins, and maple syrup.
  4. Mix well and continue cooking, stirring often. Cook until the rice is cooked completely and rice pudding gets creamy, soft, and a bit thicker. Add more milk if necessary. Remember after the rice pudding gets cold, it will thicken more. I recommend to stop cooking before all the liquid is gone.
  5. To Serve: Place the Pumpkin Rice Pudding in a small bowl, sprinkle cinnamon and pour on some maple syrup.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Stove
  • Cuisine: International


  • Serving Size: 1 cup
  • Calories: 283
  • Sugar: 20.2 g
  • Sodium: 79.8 mg
  • Fat: 10.9 g
  • Saturated Fat: 8.9 g
  • Carbohydrates: 42.9 g
  • Fiber: 1.2 g
  • Protein: 4.8 g
  • Cholesterol: 9.1 mg
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