Toasted Coconut Rice Pudding (Printable)

A creamy rice dish featuring toasted coconut and tropical hints, comforting and flavorful.

# What you need:

→ Grains

01 - 1 cup Arborio rice (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)

→ Sweeteners

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

→ Flavorings

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

→ Toppings

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

# Directions:

01 - Toast shredded unsweetened coconut in a dry skillet over medium heat, stirring frequently, until golden and aromatic, about 3 minutes. Set aside.
02 - In a medium saucepan, combine Arborio rice, coconut milk, whole milk, granulated sugar, toasted shredded coconut, salt, and cinnamon.
03 - Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
04 - Reduce heat to low and cook uncovered, stirring frequently, until the rice is tender and the mixture is creamy, about 30 to 35 minutes. Add more milk if needed to reach desired consistency.
05 - Remove from heat, stir in vanilla extract, and let rest for 5 minutes to thicken.
06 - Serve warm or chilled, garnished with toasted coconut flakes and fresh tropical fruit slices if desired.

# Expert tips:

01 -
  • The toasted coconut adds this incredible nutty depth that you cannot get from regular coconut milk alone
  • It works beautifully for breakfast dessert or that midnight snack you are pretending you do not want
02 -
  • Arborio rice needs that frequent stirring or it will stick to the bottom and burn
  • The pudding continues thickening as it cools so do not panic if it looks a little loose
03 -
  • Use a heavy bottomed saucepan to prevent hot spots that scorch the rice
  • Make extra toasted coconut because you will want to snack on it while the pudding cooks
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