A Creamy Coconut Pandan Rice Pudding with Lychee Compote
A make-ahead delight of creamy sweetness and tangy fruit that elevates any meal’s finale.
Coconut Pandan Rice Pudding with Lychee Compote
Indulge in a rice pudding that takes cues from classic Thai desserts—creamy, aromatic, and abundantly tropical. This coconut pandan rice pudding brings together the lush, floral notes of pandan with the creamy richness of coconut milk, all atop a bed of tender short-grain rice. To add brightness and contrast, it’s served cold and finished with a quick, zippy lychee compote. Whether you crave a cooling sweet after a spicy meal or a unique make-ahead treat, this dessert checks every box.
Why This Recipe Works
- Infuses pandan flavor: Simmering pandan leaves or extract with the rice imparts a distinct floral aroma reminiscent of vanilla and sweet grass.
- Creamy yet spoonable: A mix of coconut milk and coconut cream makes the pudding thick, luscious, and satisfying, but not gluey.
- Cold dessert: Cooling the pudding before serving amplifies its creamy texture and makes it refreshing.
- Bright finish from lychee: The lychee compote cuts through the richness and adds floral, slightly tart notes.
- Easy, accessible ingredients: Most elements are pantry-friendly, with both fresh and canned options possible for specialty ingredients.
Anatomy of Coconut Pandan Rice Pudding
Rice pudding is a dish of many forms across global cuisines, but this version channels the spirit of Thai sweets such as khao niao mamuang (mango sticky rice) and lod chong (pandan dessert). The secret is balancing creamy coconut richness, the uniquely sweet aroma of pandan, and a cheerful topping that enlivens the palate.
- Rice: Short-grain rice or sushi rice works best—its relatively high starch content helps create a naturally creamy pudding that holds together after chilling.
- Coconut: Use both coconut milk for cooking and coconut cream for swirled-in richness at the end. Avoid low-fat versions for best texture.
- Pandan: The classic flavor of Southeast Asian dessert. If whole frozen leaves aren’t available, high-quality pandan extract makes a good substitute.
- Lychee: Canned or fresh fruit both work—compoted quickly with sugar and a touch of lime, it adds a fragrant and juicy contrast.
Key Tips & Step-by-Step Overview
Choosing and Cooking the Rice
Start with a good short-grain rice—think sushi rice or even arborio. Rinse the rice thoroughly to remove excess starch, which helps prevent the pudding from becoming pasty. Then, cook gently in coconut milk diluted with some water, stirring occasionally, until the grains are tender but the mixture is still quite loose. As it cools, the pudding thickens dramatically.
Infusing Coconut and Pandan Flavors
- Whole pandan leaves, available at many Asian markets, deliver the most authentic flavor—knot them or tie in a bundle and let them steep while the rice cooks.
- If using pandan extract, add it after cooking, off the heat, to avoid bitterness or synthetic overtones.
- Save the coconut cream for the final swirl so the pudding stays creamy and visually appealing.
Chilling for Best Texture
Once the rice pudding is cooked and your desired consistency is reached, let it cool to room temperature before transferring to the fridge. This step is crucial: cooling fully allows the pudding to thicken to a perfectly luscious, spoonable texture. Cover the bowl with plastic wrap (pressed directly onto the surface to prevent a skin forming).
Making the Lychee Compote
- Combine drained lychees (from a can or peeled fresh) with a splash of sugar and a squeeze of fresh lime juice.
- Simmer just until the syrup thickens and the lychees are tender but not completely broken down.
- Let cool to room temperature before using as a topping.
Ingredients and Substitutions
| Ingredient | Purpose | Substitutions |
|---|---|---|
| Short-grain rice | Main pudding base; gives creamy texture | Sushi rice, arborio rice |
| Coconut milk | Cooks rice and adds rich flavor | Full-fat canned coconut milk is best |
| Coconut cream | Stirred in for extra creamy finish | Skim thick top from unshaken coconut milk can |
| Pandan leaves or extract | Infuses aromatic, sweet-grassy flavor | Omit, or use vanilla (won’t be the same but still pleasant) |
| Lychees | Compote topping | Fresh or canned, or substitute longan/ mango / canned pineapple |
| Sugar | Sweetens pudding and compote | Maple syrup, honey, or coconut sugar |
| Lime juice | Brightens lychee compote | Lemon juice |
Step-By-Step Recipe
- Rinse and Cook the Rice: Place 3/4 cup short-grain rice in a fine sieve and rinse under cool running water. Transfer to a saucepan along with 1 1/2 cups coconut milk, 1/2 cup water, 1/4 cup sugar, a big pinch of salt, and 2 to 4 tied pandan leaves (or skip if using extract later). Stir to combine.
- Simmer Gently: Bring mixture to a simmer over medium heat, then reduce to low, cover slightly, and cook, stirring occasionally, for 25–30 minutes, until rice is very tender and the mixture is still somewhat loose.
- Finish with Coconut Cream & Pandan Extract: Remove pandan leaves (if used), then stir in 2/3 cup coconut cream. If using pandan extract, add 1/2 teaspoon now. Taste for sweetness and aromatics, adjusting sugar or extract as desired.
- Cool Completely: Let pudding cool to room temperature. Transfer to a bowl, press plastic wrap directly against surface, and chill for at least 2 hours (up to overnight).
- Make the Lychee Compote: While pudding chills, combine 1 cup drained lychees (canned or fresh) with 2 tablespoons sugar and 1 tablespoon lime juice in a small saucepan. Bring to a simmer and cook for 3–5 minutes until syrupy but lychees are still chunky or halved. Cool to room temperature. Refrigerate if making ahead.
- Serve: Spoon chilled rice pudding into bowls. Top each with lychee compote and a drizzle of syrup. Optionally, garnish with finely sliced pandan leaves, toasted coconut, or a sprig of mint.
Make-Ahead and Storage
- Rice pudding keeps well, refrigerated and tightly covered, for up to 4 days.
- Lychee compote can be made several days ahead; store covered in the fridge.
- If pudding becomes too thick after chilling, loosen it by stirring in a splash of coconut milk before serving.
Serving Notes & Creative Variations
- Coconut Crunch: Top with toasted shredded coconut for added texture.
- Seasonal fruits: Swap lychee for mango, pineapple, or strawberries for a different spin.
- Savory-sweet: For something truly Thai, serve with a few grains of flaky sea salt on top, or a pinch of sesame seeds.
Nutrition Snapshot (Per Serving, Approximate)
| Calories | Fat | Carbohydrate | Protein |
|---|---|---|---|
| 320 | 16g | 42g | 4g |
Values will vary with exact ingredients used.
Frequently Asked Questions (FAQs)
Q: Can I use other types of rice?
A: Short-grain rice is ideal for creaminess, but arborio or sushi rice work well too. Long-grain rice will result in a less cohesive pudding, and sticky/glutinous rice will become glue-like, so they’re not recommended.
Q: What if I can’t find pandan leaves or extract?
A: Pandan is unique and hard to substitute, but you can use a splash of vanilla extract for a different, less grassy aroma. The pudding will still be delicious.
Q: Is this pudding vegan?
A: Yes—provided you use certified vegan sugar and coconut products, the dessert is entirely plant-based and dairy-free.
Q: Can I freeze leftovers?
A: Freezing isn’t recommended as the texture of the rice pudding becomes grainy and watery after thawing. The pudding is best enjoyed fresh from the fridge.
Q: How do I prevent the pudding from getting too thick?
A: Stop cooking while the pudding is still runny—it will firm up considerably as it cools. If it thickens too much, stir in extra coconut milk before serving.
Final Thoughts
Bringing together the wonderfully creamy quality of rice, the quirky sweetness of pandan, and the bright pop of lychee, this dessert offers incredible textures and flavors in every spoonful. Equally suitable for a dinner party or as a weeknight treat, coconut pandan rice pudding is sure to become a new favorite in your repertoire of comforting sweets.
References
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