I just made Jasmine Rice With Coconut Milk into a silky, slightly sweet Caribbean showstopper dusted with crunchy toasted coconut and I refuse to be subtle about how good it is.

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And I’m obsessed with this Jamaican Coconut Sweet Rice. I love the way jasmine rice sings when soaked in full fat coconut milk and vanilla, sticky and glossy and carrying just the right hint of sugar.

It’s not precious, it’s serious dessert energy, tropical, sweet, grown-up. I imagine it on lists of Jamaican Recipes Desserts or tucked into Caribbean coconut moments.

I eat it straight from the bowl, fork scraping the bottom, that toasted coconut dusting cracking like good punctuation. It feels like attention without fuss.

Pure rice joy. I’m telling you, I want this now.

Every single bite, seriously.

Ingredients

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Jasmine rice gives soft, sticky base; kind of soothing and slightly fragrant.
Full fat coconut milk brings creamy richness that feels indulgent and tropical.
Water controls creaminess; add sparingly if you like it thicker.
Sugar adds mellow sweetness; adjust to taste and keep it balanced.
Pure vanilla gives warm background notes; basically comforting and homey.
Sea salt sharpens flavors so the sweetness doesn’t go flat.
Plus butter makes it silkier and richer; totally optional but lovely.
Toasted shredded coconut adds chewy texture and nutty, toasty contrast.
A bit of toasted flakes or nuts gives crunch and fancy finish.

Ingredient Quantities

1 1/2 cups jasmine rice, rinsed until water runs clear

1 can (13.5 to 14 oz) full fat coconut milk

1/2 cup water (use more or less for desired creaminess)

1/3 cup granulated sugar, adjust to taste

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt

2 tablespoons unsalted butter, optional but makes it richer

1/2 cup unsweetened shredded coconut, toasted for dusting

1 tablespoon toasted flaked coconut or chopped nuts for garnish, optional

How to Make this

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1. Toast the 1/2 cup shredded coconut in a dry skillet over medium heat, stirring often, until golden and fragrant; transfer to a plate so it doesnt keep cooking.

2. Rinse 1 1/2 cups jasmine rice under cold water until the water runs clear; drain well.

3. In a medium saucepan combine 1 can (1
3.5 to 14 oz) full fat coconut milk, 1/2 cup water, 1/3 cup granulated sugar, 1/4 teaspoon fine sea salt and 1 teaspoon vanilla extract; stir to dissolve the sugar.

4. Add the rinsed rice to the coconut mixture and give it one quick stir to distribute everything evenly.

5. Bring the pot to a gentle boil over medium heat, then reduce heat to low, cover tightly and simmer for about 15 to 20 minutes, until the liquid is mostly absorbed and the rice is tender. Check at 15 minutes so it doesnt get mushy.

6. Once the rice is cooked, remove from heat and let it sit covered for 8 to 10 minutes to steam; this makes it creamier and avoids a gummy texture.

7. Stir in 2 tablespoons unsalted butter if using, fluffing the rice with a fork to incorporate the fat and give it a lovely glossy finish.

8. Taste and adjust sweetness or salt if needed; if you want it creamier, you can stir in a tablespoon or two more coconut milk or warm water.

9. Spoon the rice into serving bowls and dust generously with the toasted shredded coconut you set aside.

10. Finish with a sprinkle of 1 tablespoon toasted flaked coconut or chopped nuts for crunch if you like; serve warm or at room temperature.

Equipment Needed

1. Dry skillet or small frying pan for toasting the shredded coconut
2. Medium saucepan with a tight-fitting lid for cooking the rice
3. Fine-mesh sieve or bowl for rinsing and draining the jasmine rice
4. Measuring cups and spoons (1/2 cup, 1 1/2 cups, 1/3 cup, tsp)
5. Wooden spoon or heatproof silicone spatula for stirring
6. Fork for fluffing the rice and mixing in butter
7. Plate or small bowl to transfer the toasted coconut so it stops cooking
8. Kitchen timer (or a phone timer) to keep track of the 15–20 minute cook time

FAQ

Q: Can I use a different rice than jasmine? A: Yes, you can, but jasmine is best for its fragrance and slightly sticky texture. If you use basmati it will be fluffier and less sticky, and short grain will make it much stickier. Adjust water a bit if you change types.

Q: How do I make it vegan? A: It's already basically vegan if you skip the butter. Use coconut oil or leave the butter out entirely. Make sure your sugar is vegan if that matters to you.

Q: Can I reduce the sugar or use a substitute? A: Sure. Start with half the sugar and taste, then add more if you want. You can use maple syrup or honey, but they change the flavor and make the rice a little wetter, so cut back on the water a touch.

Q: Why did my rice get grainy or separate instead of creamy? A: Usually that means either not enough coconut milk or you used too much water, or you rinsed the rice too hard and removed surface starch. Use the proportions listed, cook gently, and let it rest covered for 10 minutes after cooking to let it finish steaming.

Q: How do I reheat and store leftovers? A: Store in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of coconut milk or water, stirring gently, or microwave with a damp paper towel over it so it does not dry out.

Q: Any tips for serving and garnishes? A: Toast the shredded coconut until golden and sprinkle on top for crunch. A little toasted flaked coconut or chopped nuts adds texture, and a pinch of flaky sea salt right before serving makes the sweetness pop.

Jamaican Coconut Sweet Rice Recipe Substitutions and Variations

Jasmine rice → Medium or short grain rice: use sushi or Calrose rice if you want it creamier and stickier, they soak up the coconut milk better but cook a bit faster so watch the water.
Full fat coconut milk → Light coconut milk or 1/2 cup coconut cream plus extra water: light coconut milk cuts calories but can be thinner, or mix coconut cream with water for similar richness without a whole can of heavy stuff.
Granulated sugar → Light brown sugar, honey, or maple syrup: brown sugar adds a caramel note that pairs great with coconut, honey or maple give a different flavor and are sweeter so start with less and adjust.
Unsalted butter → Coconut oil or ghee: coconut oil keeps it vegan and boosts coconut flavor, ghee gives nuttier richness if you want a deeper buttery taste.

Pro Tips

1) Rinse the rice way longer than you think, like until the water is really clear, not just a little cloudy. If you skip this the pudding can come out gluey and sad, also drain it well so you dont add extra water unknowingly.

2) Start with the coconut milk on low and warm it first, stir in the sugar so it dissolves fully before adding rice. If it scalds or boils too hard the fat separates and the texture gets weird. Bring to a gentle bubble only, then cut heat low and watch the time.

3) Let it rest off the heat for at least 8 to 10 minutes covered, dont peek too soon. That steaming step is what makes it creamy, and if you fluff it too fast you’ll get a dry, grainy result. If you want it silkier add a tablespoon or two of warm coconut milk while resting.

4) Toasted coconut and a pinch of salt make a huge difference, so toast the shredded coconut till golden and use a little extra salt than you think, because sweet coconut milk needs that contrast. Also the optional butter or a splash of vanilla at the end gives it a glossy, richer finish, so add them at the end not while cooking.

Jamaican Coconut Sweet Rice Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made Jasmine Rice With Coconut Milk into a silky, slightly sweet Caribbean showstopper dusted with crunchy toasted coconut and I refuse to be subtle about how good it is.

Servings

servings

Calories

397

kcal

Equipment: 1. Dry skillet or small frying pan for toasting the shredded coconut
2. Medium saucepan with a tight-fitting lid for cooking the rice
3. Fine-mesh sieve or bowl for rinsing and draining the jasmine rice
4. Measuring cups and spoons (1/2 cup, 1 1/2 cups, 1/3 cup, tsp)
5. Wooden spoon or heatproof silicone spatula for stirring
6. Fork for fluffing the rice and mixing in butter
7. Plate or small bowl to transfer the toasted coconut so it stops cooking
8. Kitchen timer (or a phone timer) to keep track of the 15–20 minute cook time

Ingredients

1 1/2 cups jasmine rice, rinsed until water runs clear
1 can (13.5 to 14 oz) full fat coconut milk
1/2 cup water (use more or less for desired creaminess)
1/3 cup granulated sugar, adjust to taste
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, optional but makes it richer
1/2 cup unsweetened shredded coconut, toasted for dusting
1 tablespoon toasted flaked coconut or chopped nuts for garnish, optional

Directions

Toast the 1/2 cup shredded coconut in a dry skillet over medium heat, stirring often, until golden and fragrant; transfer to a plate so it doesnt keep cooking.
Rinse 1 1/2 cups jasmine rice under cold water until the water runs clear; drain well.
In a medium saucepan combine 1 can (1
5 to 14 oz) full fat coconut milk, 1/2 cup water, 1/3 cup granulated sugar, 1/4 teaspoon fine sea salt and 1 teaspoon vanilla extract; stir to dissolve the sugar.
Add the rinsed rice to the coconut mixture and give it one quick stir to distribute everything evenly.
Bring the pot to a gentle boil over medium heat, then reduce heat to low, cover tightly and simmer for about 15 to 20 minutes, until the liquid is mostly absorbed and the rice is tender. Check at 15 minutes so it doesnt get mushy.
Once the rice is cooked, remove from heat and let it sit covered for 8 to 10 minutes to steam; this makes it creamier and avoids a gummy texture.
Stir in 2 tablespoons unsalted butter if using, fluffing the rice with a fork to incorporate the fat and give it a lovely glossy finish.
Taste and adjust sweetness or salt if needed; if you want it creamier, you can stir in a tablespoon or two more coconut milk or warm water.
Spoon the rice into serving bowls and dust generously with the toasted shredded coconut you set aside.
Finish with a sprinkle of 1 tablespoon toasted flaked coconut or chopped nuts for crunch if you like; serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.