Senegalese Sombi: An Easy Coconut Rice Pudding

April 16, 2015 (Last Updated: December 23, 2019)

Sombi is a senegalese and very easy coconut rice pudding to make that can serve as a cool summertime dessert as well as a comforting cold weather treat.

Senegalese Sombi: An Easy Coconut Rice Pudding

Sombi (Senegalese coconut rice pudding), is my favorite type of rice pudding. It is a very easy coconut rice pudding to make and is traditionally served warm, however in the warmer months it can also be served cold. Let me tell you why I serve it cold sometimes and how to make it.

So here is a little confession. This year, I have 5 weddings to attend, and I’m going to be a bride’s maid in two of them. While I am excited to share in the joy of wedding day fun and I am absolutely honored to be a bride’s maid for my friends, I am kinda nervous about  the dresses I will be wearing. I really want to put my best foot forward, and not look like a stuffed sausage in my dresses, so I’m looking a little carefully at what I eat. Its starting to get warm outside, and ice cream is my typical cool off treat, but it usually shows up on my arms, legs and face when I’ve been cooling off with my favorite summer treat (why can’t it just show on my hair). Since yogurt doesn’t always cut it as an ice cream alternative for me, I decided to try this Senegalese favorite as a cold treat and it absolutely worked. This is by no means similar to ice cream, but if you are looking for a cool yet comforting treat this summer that is better for your waistline and really quick to make, then this is it.

Senegalese Sombi: An Easy Coconut Rice Pudding

Sombi is a senegalese and very easy coconut rice pudding to make that can serve as a cool summertime dessert as well as a comforting cold weather treat.
Cook Time20 minutes
Total Time20 minutes
Calories: 213kcal
Author: Yummy Medley


  • 1 cup medium grain rice
  • 2 cups water
  • 1 cup coconut milk
  • 1 cup coconut cream
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • A handful of coconut chips optional


  • In a pot, boil the rice with two cups of water, until it is soft.
  • In a separate saucepan, bring the coconut milk, coconut cream, and brown sugar to a gentle boil over low-medium heat. Stir continuously for 5 minutes until the sugar is dissolved completely.
  • Add the rice and salt and continue cooking and stirring for 5 minutes.
  • Chill in the refrigerator and serve with coconut chips on top of the pudding.


If you want to serve this recipe warm, replace the coconut cream with coconut milk, and add an additional cup of coconut milk. Serve straight from the pot warm.


Senegalese Sombi: An Easy Coconut Rice Pudding - rice pudding in a cup with coconut flakes


  • Reply
    April 16, 2015 at 12:13 pm

    Ha- I totally agree! Fro yo is NOT ice cream. I’d take rice pudding over that ice cream-wannabe any day!

    • Reply
      Ms. Yum
      April 16, 2015 at 12:52 pm

      Great to know you agree Chrissy!

  • Reply
    April 17, 2015 at 10:19 am

    Love the teacup and saucer but the pudding even more!

  • Reply
    April 18, 2015 at 8:25 am

    Lol @ why cant it show on my hair! I share your pain! 🙂 This pudding looks delish! Definitely a recipe to try! 🙂

    • Reply
      Ms. Yum
      April 21, 2015 at 12:02 am

      Thanks Ify!

  • Reply
    April 24, 2015 at 7:16 pm

    This looks divine!

    • Reply
      Ms. Yum
      April 30, 2015 at 9:09 pm

      Thanks Faith! You should try it.

  • Reply
    May 18, 2015 at 1:14 pm

    this looks so good. And I’ve been looking for healthier options than ice cream, lol! I’m definitely gonna try it!

  • Reply
    August 20, 2015 at 3:26 pm

    This is really creative, I just gave your card to a co-worker for the lentil recipe , hope is here

  • Reply
    February 21, 2016 at 6:03 pm

    How many people does this serve?

    • Reply
      Ms. Yum
      March 6, 2016 at 10:13 am

      Hi Kelly!!! I would say about 5-7 people, depending on how much you love rice pudding.

  • Reply
    Jessica S
    October 22, 2018 at 4:07 pm

    If serving warm, do you use 2 cups of coconut milk in place of the 1 cup each of coconut cream and coconut milk or 3 cups of coconut milk? Going to make this for the first time this week for dinner with friends. TIA!

    • Reply
      October 23, 2018 at 3:17 pm

      Hey Jessica! I would say keep it as is, I have been using equal parts coconut cream and milk when serving it hot and cold. I will say that you can keep an extra cup of coconut milk depending on the texture you are going for. If you want it looser, then add a splash of more coconut milk at the end of your cooking. If you prefer it thicker, then cook it for just a little longer to evaporate more liquid. I hope you enjoy!!!

  • Reply
    September 30, 2019 at 9:40 pm

    Omg this was soooooo good!!!! It wasnt hard at all. I love it and I was really proud of it when it came out well.

  • Reply
    Patricia Steele
    July 5, 2020 at 2:31 pm

    So easy, so good. Thank you very much. Now my only problem is pacing the intake while quaranteened. I think next time I’m going to add @ tropical fruit dice before it goes into the fridge.

  • Reply
    October 25, 2022 at 5:42 pm

    I just realized I don’t have coconut cream. Can I use an extra cup of coconut milk instead?

    • Reply
      February 5, 2023 at 9:23 pm

      I think you should just use the coconut milk as is. It may not be as creamy, but the texture will come out right.

  • Reply
    February 17, 2023 at 12:41 pm

    I’m looking to make this for my students when we learn about Senegal, but I want to make sure I get the recipe correct. Is the coconut milk the thick canned variety or is it thinner from the carton? Thank you!

    • Reply
      February 17, 2023 at 9:20 pm

      Hello Sarah! Coconut milk from the can is most appropriate for this recipe.

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