About the Recipe
This simple kiribath recipe has become one of my favorite treats to make-ahead. It’s soft, creamy, and naturally sweet from coconut milk — no added sugar needed! I love how it firms up overnight into the perfect texture for little hands to hold. This recipe makes enough to add to his lunches all week. It compliments so many dishes like salmon, chicken and can even be served at breakfast when mornings are busy!
Ingredients
1 ½ cups basmati rice
2 ½ cups water
1 can (13.5 oz) unsweetened coconut milk
Sprinkle of cinnamon (optional)
1 tbsp salt (optional)
Cook the rice: Rinse basmati rice until the water runs clear. Add 2 ½ cups of water and cook according to package directions until soft and fluffy.
Add coconut milk: While the rice is still warm, pour in the coconut milk and stir until creamy.
Set and chill: Line a baking sheet with parchment paper and spread the warm rice mixture into an even layer, about ½ inch thick. Sprinkle lightly with cinnamon if desired.
Refrigerate: Cover and chill for 8 hours or overnight, until firm.
Serve: Cut into small bars or finger-sized pieces for baby to self-feed.
Why You’ll Love This Recipe
Naturally sweet & dairy-free: The coconut milk gives it a creamy flavor babies love — no added sugar or dairy needed.
Easy to hold: Once chilled, it firms up into perfect little bars for self-feeding.
Simple ingredients: Just rice, coconut milk, and a sprinkle of cinnamon — pantry staples you probably already have.
Great for meal prep: Make it the night before and have breakfast or snacks ready for the next few days.
Inspired by tradition: A gentle twist on Sri Lankan kiribath, made with little ones in mind.
Storage Tips
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individual bars on a parchment-lined tray, then transfer to a freezer-safe bag. Keeps well for up to 2 months. Thaw overnight in the fridge before serving. FYI, I do think this changes the texture of the rice and it isn't quite the same, eat it fresh if you can!
To reheat: Serving it cold is the best way to keep its form so baby can hold it. Feel free to heat for 30 seconds if you prefer, just know it may crumble in babies hand.
FAQ: Kiribath for Babies
🍼 When can babies have kiribath? Babies can enjoy kiribath around 6 months old, once they’ve started solids and show signs of readiness for finger foods. Always make sure the texture is soft and easy to mash between your fingers.
🍚 Can I use another type of rice? Yes! While basmati gives a light, fragrant texture, you can use short-grain white rice or jasmine rice for a stickier version that holds together well for baby-led weaning.
🥥 Is coconut milk safe for babies?Yes — unsweetened coconut milk is safe in cooking for babies. It’s not a replacement for breast milk or formula, but it adds healthy fats and creaminess to recipes like this.
❄️ Can I freeze kiribath? Absolutely! Once firm, cut it into bars, freeze them on a parchment-lined tray, and store in a freezer bag for up to 2 months.
✨ Can adults eat this too? Definitely. Add a drizzle of honey or fruit puree (for adults only — not babies under 1 year) and it makes a delicious breakfast or snack for everyone.