Toasted Coconut Rice Pudding (Print View)

Creamy rice enriched with toasted coconut and tropical hints, a comforting and flavorful dish.

# Components:

→ Grains

01 - 1 cup Arborio rice or other short-grain rice

→ Coconut & Dairy

02 - 1 can (13.5 fl oz) full-fat coconut milk
03 - 2 cups whole milk or unsweetened almond milk for dairy-free option

→ Sweeteners

04 - 1/3 cup granulated sugar
05 - 1/4 cup unsweetened shredded coconut

→ Flavorings

06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon ground cinnamon
08 - Pinch of salt

→ Toppings (optional)

09 - 1/4 cup toasted coconut flakes
10 - Fresh mango or pineapple slices

# Directions:

01 - In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until golden and fragrant, about 3 minutes. Set aside.
02 - In a medium saucepan, combine rice, coconut milk, whole milk, sugar, toasted shredded coconut, salt, and cinnamon.
03 - Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
04 - Reduce heat to low and cook uncovered, stirring frequently, until rice is tender and pudding is creamy, 30 to 35 minutes. Add more milk if necessary for desired consistency.
05 - Remove from heat and stir in vanilla extract. Let stand for 5 minutes to thicken.
06 - Serve warm or chilled, topped with toasted coconut flakes and fresh tropical fruit as desired.

# Expert Advice:

01 -
  • It feels indulgent but comes together with pantry staples you probably already have.
  • The toasted coconut adds a depth of flavor that makes it taste like you spent hours perfecting it.
  • You can serve it warm on a cold morning or chilled as a refreshing dessert on a hot afternoon.
02 -
  • Stir frequently during the last 15 minutes of cooking or the rice will clump and stick to the bottom of the pan.
  • Don't skip toasting the coconut, that step is what separates this from ordinary rice pudding.
  • If you want it sweeter, taste after adding the vanilla and stir in more sugar or a drizzle of honey while it's still warm.
03 -
  • Use full-fat coconut milk, the lite versions just don't give you that silky richness you're looking for.
  • If the pudding seems too thick after cooking, don't panic, just stir in a little warm milk until it loosens up to your liking.
  • For a restaurant-worthy finish, caramelize a thin layer of sugar on top with a kitchen torch before serving.
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