Pin it I used to think rice pudding was bland until a rainy afternoon when I accidentally grabbed coconut milk instead of regular cream. The kitchen smelled like a beach vacation within minutes, and I knew I'd stumbled onto something worth keeping. Now it's my go-to when I need comfort with a little escape built in. The toasted coconut adds a nutty crunch that makes every spoonful feel intentional. It's become the dessert I make when I want to feel like I'm somewhere warm, even in the middle of winter.
The first time I made this for friends, I forgot to toast the coconut and threw it in raw. Halfway through cooking, someone walked in and asked why it didn't smell like anything. I toasted a handful on the spot, stirred it in at the end, and watched everyone go quiet after the first bite. That's when I learned that three minutes in a skillet can be the difference between fine and unforgettable. Now I toast extra and keep it in a jar, because it's good on everything.
Ingredients
- Arborio rice: The starch in short-grain rice is what makes this pudding creamy without needing eggs or cornstarch, so don't swap it for long-grain unless you want soup.
- Coconut milk (full-fat): The richness here is not optional. Light coconut milk will leave you with something watery and sad, so commit to the good stuff.
- Whole milk: This balances the coconut so it doesn't taste like sunscreen. You can use almond milk, but add a tablespoon of butter or the texture won't hold.
- Granulated sugar: Just enough to let the coconut shine without turning this into candy. Taste as you go and adjust to your mood.
- Shredded unsweetened coconut: Sweetened coconut will make this cloying. Unsweetened gives you control and a cleaner flavor.
- Vanilla extract: Adds warmth without competing with the coconut. Use the real thing, not imitation, or you'll taste the difference.
- Ground cinnamon: A whisper of spice that makes the whole pot smell like a hug. Don't skip it.
- Toasted coconut flakes: This is the textural moment that makes people ask for the recipe. It's worth the extra pan.
- Fresh mango or pineapple: Bright, juicy fruit cuts through the richness and makes this feel like a meal you'd eat barefoot.
Instructions
- Toast the coconut:
- Heat a dry skillet over medium and add the shredded coconut, stirring constantly so it doesn't burn. It'll go from pale to golden in about three minutes, and the smell will tell you when it's done.
- Combine the base:
- Pour the rice, coconut milk, whole milk, sugar, toasted coconut, salt, and cinnamon into a medium saucepan. Stir it once so nothing sticks to the bottom right away.
- Bring to a simmer:
- Turn the heat to medium and let it come to a gentle bubble, stirring every minute or so. You'll see the liquid start to thicken as the rice releases its starch.
- Cook low and slow:
- Drop the heat to low and let it cook uncovered for 30 to 35 minutes, stirring frequently so the bottom doesn't scorch. If it looks too thick, add a splash of milk and keep going.
- Finish with vanilla:
- Pull the pan off the heat and stir in the vanilla extract. Let it sit for five minutes to settle and thicken up even more.
- Serve and top:
- Spoon it into bowls warm, or chill it in the fridge for later. Scatter toasted coconut flakes and fresh fruit on top right before serving.
Pin it I once brought this to a potluck in a glass jar, still warm, with mango chunks in a separate container. Someone ate it with a spoon straight from the jar while standing in the kitchen, and I didn't even mind. It's the kind of dish that makes people forget about manners for a minute. That's when I knew it was a keeper.
How to Store It
Rice pudding keeps in the fridge for up to four days in an airtight container. It'll firm up as it chills, so loosen it with a splash of milk when you reheat it. I like it cold for breakfast, straight from the container with a spoon, no reheating required. If you're meal prepping, portion it into jars and add toppings fresh each time so they don't get soggy.
What to Do with Leftovers
Leftover pudding makes an incredible base for parfaits. Layer it with granola, yogurt, and fresh berries for breakfast that feels like dessert. You can also fold in a beaten egg and pan-fry spoonfuls into crispy fritters, which is something I did on a whim and now can't stop making. It's proof that even the second day can be better than the first.
Ways to Make It Your Own
This recipe is a template, not a rule. Swap the cinnamon for cardamom if you want something a little more exotic, or stir in a tablespoon of cocoa powder at the end for a chocolate-coconut version that tastes like a candy bar. If you don't have fresh fruit, dried mango or toasted macadamia nuts work just as well.
- Add a pinch of nutmeg or ginger for warmth that sneaks up on you.
- Stir in a spoonful of peanut butter or almond butter while it's still hot for a creamy, nutty twist.
- Top with a drizzle of maple syrup or honey if you want extra sweetness without mixing it into the base.
Pin it This is the dessert I make when I need something that feels like care without a lot of fuss. It's warm, it's easy, and it always delivers.
Recipe FAQs
- → What type of rice works best for this dish?
Short-grain varieties like Arborio are ideal, providing a creamy texture as the starches release during cooking.
- → Can I use dairy-free milk alternatives?
Yes, unsweetened almond milk can replace whole milk to keep the dish dairy-free while maintaining creaminess.
- → Why is the shredded coconut toasted first?
Toasting enhances its nutty aroma and flavor, adding depth and a subtle crunch to the final dish.
- → How can I adjust the sweetness level?
Increase or reduce granulated sugar, or add a drizzle of honey after cooking to suit your taste.
- → What toppings complement this dish?
Toasted coconut flakes paired with fresh tropical fruits like mango, pineapple, or passion fruit enhance flavor and texture.