Save I was standing in my kitchen one rainy Sunday, craving something warm and soothing but also a little luxurious. I had leftover coconut milk from a curry earlier that week and a bag of Arborio rice sitting in the pantry. The idea hit me to turn those simple ingredients into something sweet and comforting. As the rice simmered and the scent of toasted coconut filled the air, I realized I'd stumbled onto something special.
The first time I made this for my family, my daughter kept sneaking spoonfuls straight from the pot before I could even finish plating it. She said it reminded her of the sticky rice desserts we had on vacation in Thailand, but somehow even creamier. Now it's become our weekend ritual, especially when we want something that feels like a treat without too much fuss.
Ingredients
- Arborio rice: This short-grain rice releases starch as it cooks, giving the pudding that luscious, creamy texture without any effort.
- Coconut milk (full-fat): Don't skimp here, the richness is what makes this pudding silky and adds that authentic tropical flavor.
- Whole milk: Balances the coconut milk and keeps the pudding from being too heavy, you can swap it for almond milk if you need dairy-free.
- Granulated sugar: Just enough sweetness to let the coconut shine without overwhelming the delicate flavors.
- Shredded unsweetened coconut: Toasting this transforms it from bland to nutty and aromatic, it's a small step that makes a huge difference.
- Vanilla extract: A touch of warmth that ties all the flavors together at the end.
- Ground cinnamon: A whisper of spice that adds complexity without taking center stage.
- Pinch of salt: This is the secret, it amplifies the sweetness and makes every other flavor pop.
- Toasted coconut flakes: For topping, they add crunch and a gorgeous golden finish.
- Fresh mango or pineapple slices: Optional but highly recommended, the bright fruit cuts through the richness beautifully.
Instructions
- Toast the coconut:
- Heat a dry skillet over medium and add the shredded coconut, stirring constantly until it turns golden and smells like the beach. This takes about 3 minutes, but watch it closely because it can go from perfect to burnt in seconds.
- Combine the base:
- In a medium saucepan, stir together the rice, coconut milk, whole milk, sugar, toasted coconut, salt, and cinnamon. Make sure everything is evenly mixed before you turn on the heat.
- Bring to a simmer:
- Set the heat to medium and bring the mixture to a gentle simmer, stirring occasionally so nothing sticks to the bottom. You'll see tiny bubbles around the edges when it's ready.
- Cook low and slow:
- Turn the heat down to low and let it cook uncovered for 30 to 35 minutes, stirring frequently to keep it creamy. The rice should be tender and the pudding should coat the back of your spoon, add a splash more milk if it gets too thick.
- Finish with vanilla:
- Remove the pan from the heat and stir in the vanilla extract. Let it sit for 5 minutes to thicken up and settle into itself.
- Serve and top:
- Spoon it into bowls warm, or let it chill in the fridge for a few hours. Top with toasted coconut flakes and fresh tropical fruit just before serving.
Save There's something about the way this pudding fills the kitchen with warmth and sweetness that makes everyone slow down and gather around. It's not fancy, but it feels like a small celebration every time I make it. That's the kind of recipe I hold onto.
Storing and Reheating
This pudding keeps beautifully in the fridge for up to 4 days in an airtight container. It thickens as it cools, so when you reheat it, add a splash of milk and warm it gently on the stove or in the microwave. I actually love it cold straight from the fridge on a hot day, it's like a tropical rice cream.
Customizing Your Pudding
If you want to go full coconut, swap the whole milk for more coconut milk, it becomes incredibly rich and almost custard-like. I've also tried adding a handful of chopped dark chocolate at the end for a coconut-chocolate twist, and it was a hit. You can play with the toppings too, passion fruit pulp, toasted nuts, or even a drizzle of caramel all work beautifully.
Making It Ahead
This is one of those recipes that actually improves after a few hours in the fridge because the flavors meld together. I often make a big batch on Sunday and portion it out for easy breakfasts or late-night snacks during the week. Just remember to store the toppings separately so they stay crispy and fresh.
- Make it the night before and let it chill overnight for the creamiest texture.
- Keep toasted coconut in a separate jar so it doesn't get soggy.
- Fresh fruit should always be added right before serving for the best color and flavor.
Save This pudding has become my go-to when I want something that feels like a hug in a bowl. I hope it brings you the same kind of comfort and joy it's brought to my kitchen.
Recipe FAQ
- → What type of rice is best for this dish?
Short-grain rice like Arborio is ideal as it becomes creamy and tender, perfect for the desired texture.
- → Can I substitute the milk for a dairy-free option?
Yes, unsweetened almond milk or extra coconut milk can be used to keep it dairy-free without sacrificing creaminess.
- → How do you toast the shredded coconut properly?
Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3 minutes.
- → What fruits pair well with this dish?
Tropical fruits like fresh mango, pineapple, or passion fruit provide a refreshing contrast and complement the coconut flavors.
- → How can the sweetness be adjusted?
Sweetness can be customized by altering the amount of granulated sugar or adding a drizzle of honey as desired.