Toasted Coconut Rice Pudding (Printable)

Comforting creamy rice with toasted coconut and tropical fruit flavors for an inviting treat.

# What You’ll Need:

→ 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)

→ 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

# How To Make:

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 the rice is tender and the pudding is creamy, about 30 to 35 minutes. Add additional milk if needed to achieve 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 if desired.

# Top Suggestions:

01 -
  • It transforms pantry staples into something that tastes like you spent all day in the kitchen, but really you just stirred a pot.
  • The toasted coconut brings a depth you won't find in most rice puddings, almost like caramel but brighter.
  • You can serve it warm for cozy nights or cold straight from the fridge when it's too hot to turn on the oven.
  • It's forgiving enough for beginners but impressive enough to serve to guests who think you know what you're doing.
02 -
  • Stirring frequently is not a suggestion. If you walk away for ten minutes, you'll come back to a burnt bottom and a ruined pot.
  • The pudding will thicken as it cools, so if it looks a little loose in the pan, that's exactly right.
  • Toasting the coconut in advance saves you from juggling two pans at once, and it keeps for weeks in an airtight container.
03 -
  • Use a heavy-bottomed saucepan to prevent scorching, especially if your stove runs hot.
  • If you want it extra creamy, stir in two tablespoons of butter at the end along with the vanilla.
  • Make a double batch and freeze half in portions. It thaws beautifully and tastes just as good as the day you made it.
Go Back