Toasted Coconut Rice Pudding (Printable)

Creamy, comforting rice pudding with toasted coconut and tropical hints, great as a sweet treat anytime.

# Ingredient List:

→ 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 - ⅓ cup granulated sugar
05 - ¼ cup unsweetened shredded coconut

→ Flavorings

06 - 1 teaspoon vanilla extract
07 - ¼ teaspoon ground cinnamon
08 - Pinch of salt

→ Toppings (optional)

09 - ¼ 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 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.
04 - Reduce heat to low and cook uncovered, stirring frequently, until rice is tender and the pudding reaches a creamy consistency, 30 to 35 minutes. Add more milk if needed to adjust thickness.
05 - Remove from heat, stir in vanilla extract, and let stand for 5 minutes to thicken.
06 - Serve warm or chilled, topped with toasted coconut flakes and fresh tropical fruit slices as desired.

# Expert Advice:

01 -
  • It tastes like vacation but uses things you probably already have in the pantry.
  • The texture is soft and creamy without feeling heavy, and it works warm or cold depending on your mood.
  • Toasting the coconut makes the whole dish smell like something you'd pay too much for at brunch.
02 -
  • Stir the pudding frequently once it starts simmering or the rice will clump and stick to the bottom of the pan.
  • If it gets too thick before the rice is tender, add a splash more milk and keep stirring until it loosens up again.
  • Toasted coconut burns in seconds, so stay at the stove and keep it moving the entire time.
03 -
  • Use a heavy-bottomed saucepan to prevent scorching, especially during the long simmer.
  • Taste the pudding before adding the vanilla so you can adjust the sugar while it's still warm and dissolves easily.
  • Toast extra coconut and keep it in a jar, it's good on yogurt, oatmeal, or eaten straight from the spoon when no one's looking.
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