Coconut Vanilla Rice Cake

Name: Coconut Vanilla Rice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup short-grain rice; 2 cups coconut milk; 1/2 cup sugar; 1 tsp vanilla extract; 1/4 tsp salt; 1/4 cup shredded coconut (unsweetened); 1/4 cup corn starch; 1/4 cup water; Fresh fruit or toasted coconut for topping (optional)

Highlighted under: Cozy Dessert Classics

I absolutely love making this Coconut Vanilla Rice Cake because it brings a taste of paradise right into my kitchen. The combination of fluffy rice, creamy coconut, and sweet vanilla creates a delightful dessert that satisfies my cravings for something special. It’s easy to make and perfect for sharing with friends or family. Whether it’s for a celebration or simply an indulgent treat, I find that this recipe never fails to impress.

Created by

Ella

Last updated on 2026-02-09T15:45:27.887Z

When I first attempted this Coconut Vanilla Rice Cake, I was surprised by how simple yet flavorful it could be. Using short-grain rice ensures that the cake remains moist, while the addition of coconut milk gives it a rich and creamy texture. I learned that allowing the cake to cool in the fridge before serving enhances the flavors beautifully, making each bite a delightful experience.

The beauty of this recipe lies in its versatility. I can easily switch up the toppings—sometimes I'll use fresh mango or a sprinkle of toasted coconut, and other times I might go for a drizzle of chocolate. Each variation has its charm, keeping my family and friends coming back for more!

Why You'll Love This Recipe
Creamy, tropical flavor that transports you to a beach paradise
Simple to prepare with readily available ingredients
A stunning dessert that impresses at any gathering

Understanding the Ingredients

The key to a perfect Coconut Vanilla Rice Cake lies in the choice of rice. Short-grain rice is preferred as it releases more starch when cooked, resulting in a creamier and more cohesive texture. If you don't have short-grain rice on hand, you can substitute with medium-grain rice, although the texture may be slightly less rich.

Coconut milk provides not just flavor but also fat, which enhances the cake's creaminess. Opt for full-fat coconut milk for the best results. If you're looking for a lighter alternative, you can use light coconut milk or even a combination of coconut milk and almond milk, though this will alter the richness of the final cake. Sweetness can also be adjusted based on taste; consider trying coconut sugar for a more caramel-like flavor.

Perfecting the Cooking Process

When cooking the rice, it's crucial to maintain a low simmer once you cover the pot. High heat can cause the rice to cook unevenly and stick to the bottom of the pot. Monitor it closely and give it a quick stir halfway through to ensure it cooks uniformly. Look for the rice to be tender and have absorbed the liquid; it should not be soupy.

In the step where you mix the corn starch with water, make sure it's completely smooth before adding it to the rice. A lumpy mixture can result in an uneven texture in the final cake. If the mixture doesn't thicken to your liking after the additional cooking time, simply continue cooking for a minute or two, stirring constantly until it's glossy and slightly thicker.

Ingredients

Gather the following ingredients to create this delicious Coconut Vanilla Rice Cake.

Ingredients

1 cup short-grain rice
2 cups coconut milk
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1/4 cup shredded coconut (unsweetened)
1/4 cup corn starch
1/4 cup water
Fresh fruit or toasted coconut for topping (optional)

Ensure you measure your ingredients accurately for the best results.

Instructions

Follow these steps carefully to prepare your Coconut Vanilla Rice Cake.

Prepare the Rice

Rinse the short-grain rice under cold water until the water runs clear. In a medium pot, combine the rice, coconut milk, sugar, and salt. Bring to a gentle boil, then reduce the heat, cover, and simmer for 20 minutes or until the rice is tender.

Make the Coconut Mixture

In a small bowl, mix the corn starch with 1/4 cup of water until smooth. Add this mixture to the cooked rice and stir well to combine. Cook for an additional 5 minutes to allow the mixture to thicken slightly.

Add Vanilla and Cool

Remove the pot from heat and stir in the vanilla extract and shredded coconut. Transfer the mixture to a greased cake pan and spread it evenly. Allow the cake to cool at room temperature, then refrigerate for at least 2 hours to set.

Serve and Enjoy

Once chilled, cut the cake into slices and serve with fresh fruit or a sprinkle of toasted coconut on top, if desired.

Let the rice cake chill completely for the best texture and flavor.

Pro Tips

For added richness, consider using full-fat coconut milk. You can also experiment with different toppings to create your own unique flavor combinations.

Serving Suggestions

Although the Coconut Vanilla Rice Cake is delightful on its own, you can elevate it even further with toppings. Fresh tropical fruits like mango, passion fruit, or berries not only add vibrant color but also a refreshing brightness that complements the coconut flavor. If you enjoy texture, try sprinkling toasted coconut on top to add a delightful crunch.

For a more indulgent experience, consider drizzling a bit of honey or maple syrup over the cake before serving. This adds an additional layer of sweetness and enhances the dessert's tropical vibes. Serve it with a side of whipped cream or coconut whipped cream to balance the richness of the rice cake.

Storage and Variations

This rice cake can be made ahead of time, making it an excellent choice for gatherings. Once fully cooled and set, it can be stored in an airtight container in the refrigerator for up to 4 days. If you prefer a firmer texture, try freezing the cake. Cut it into slices, wrap each piece tightly in plastic wrap, and store in a freezer-safe bag for up to a month. To enjoy, simply thaw in the refrigerator overnight and serve chilled.

Feel free to play around with flavors; adding a hint of lime zest to the rice mixture can give it a citrusy twist. Additionally, you can experiment with the toppings—try incorporating crushed pistachios or macadamia nuts for a delightful nutty flavor that complements the coconut. Each variation can transform the rice cake into a new delightful experience.

Questions About Recipes

→ Can I use regular milk instead of coconut milk?

While you can use regular milk, the flavor and texture will differ significantly. Coconut milk is what gives this cake its unique flavor.

→ How long can I store the rice cake?

The Coconut Vanilla Rice Cake can be stored in the refrigerator for up to 3 days. Just cover it to prevent it from drying out.

→ Can I make this cake gluten-free?

Yes, this recipe is naturally gluten-free as it does not require any flour.

→ Is it possible to freeze this cake?

Yes, you can freeze the rice cake. Wrap it tightly in plastic wrap and aluminum foil, then store it for up to 2 months. Thaw in the refrigerator before serving.