Pin it The first time I made this coconut rice pudding was during a rainy Sunday when I needed something warm and comforting. I had a can of coconut milk sitting in my pantry and decided to experiment. The kitchen filled with this incredible toasted coconut aroma that made the whole house feel cozy. My roommate wandered in asking what smelled like a tropical bakery. That batch disappeared faster than I expected.
I served this at a small dinner party last spring and watched my friend who claims not to like dessert go back for seconds. She said it reminded her of this tiny rice pudding shop she visited in Thailand years ago. There is something about the combination of creamy rice and coconut that feels indulgent but still homey. Now it is my go to when I want to serve something that feels special without spending hours in the kitchen.
Ingredients
- Arborio rice: Short grain rice releases more starch creating that signature creamy texture we want in a pudding
- Full fat coconut milk: Do not use light coconut milk here the richness is what makes this pudding feel luxurious
- Whole milk: Balances the intense coconut flavor but you can use more coconut milk if you want extra richness
- Granulated sugar: Start with this amount and add more at the end if you like it sweeter
- Shredded unsweetened coconut: Toasting this first is the secret step that makes the whole dish taste deeper and more complex
- Vanilla extract: Add this at the end so the flavor stays bright and does not cook off
- Ground cinnamon: Just a hint warmth that pairs beautifully with coconut
- Salt: A tiny pinch makes all the flavors pop and keeps it from tasting cloyingly sweet
Instructions
- Toast the coconut flakes:
- Keep the skillet moving constantly because coconut goes from golden to burnt in seconds
- Combine everything in the saucepan:
- Dump in the rice coconut milk milk sugar toasted coconut salt and cinnamon all at once
- Bring to a gentle simmer:
- Watch for bubbles around the edges and steam rising then immediately turn down the heat
- Cook low and slow:
- Stir every few minutes and add splashes of milk if it starts looking too thick
- Rest off the heat:
- Let it sit for five minutes which thickens the pudding perfectly to that spoon coating consistency
Pin it This recipe became my comfort food staple during a particularly stressful month at work. I would make a batch on Sunday and eat it warm straight from the saucepan while standing in my kitchen. Something about the ritual of stirring the rice and smelling the coconut toast made everything feel manageable. Now whenever I make it I am reminded that sometimes the simplest foods are the ones that get us through.
Making It Your Own
I have started playing around with different toppings depending on my mood. Sometimes I add a handful of toasted cashews for crunch or a drizzle of honey on top. My sister loves it with fresh berries and a dollop of Greek yogurt.
Texture Tips
If you prefer a thinner consistency just stir in extra warm milk right before serving. For a thicker pudding let it chill in the refrigerator for a few hours. The rice really absorbs the liquid and becomes almost custard like when cold.
Serving Suggestions
This pudding is incredibly versatile and works in so many settings beyond just dessert. I have served it at brunch alongside fresh fruit and it felt completely appropriate.
- Try it with a squeeze of fresh lime juice for brightness
- A pinch of cardamom instead of cinnamon changes the whole flavor profile
- Top with toasted macadamia nuts for extra crunch
Pin it Whether you are feeding a crowd or just treating yourself this coconut rice pudding is one of those recipes that feels like a hug in a bowl. Enjoy every creamy coconutty spoonful.
Recipe FAQs
- → What type of rice is best for this dish?
Arborio or other short-grain rice is ideal due to its creamy texture when cooked, enhancing the dish's smooth consistency.
- → Can I substitute the dairy milk with a plant-based option?
Yes, unsweetened almond milk or other plant milks work well and maintain a creamy texture while accommodating dairy-free preferences.
- → How do I toast coconut flakes properly?
Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3 minutes, to enhance flavor and crunch.
- → Is it necessary to stir the rice mixture during cooking?
Frequent stirring helps prevent sticking and ensures even cooking, resulting in a smooth, creamy finish.
- → Can I prepare this dish ahead of time?
Yes, it can be made in advance and served warm or chilled. Storing it refrigerated helps flavors meld and texture firm up.