Save There's something about the smell of coconut toasting in a dry pan that makes you pause whatever else you're doing. I discovered this pudding on an ordinary Tuesday morning when I had leftover arborio rice and a can of coconut milk, and decided to see what would happen if I treated breakfast like it deserved a little ceremony. The result was so creamy and fragrant that it became my answer to days when I needed comfort that didn't feel heavy.
My neighbor tasted this straight from the pot while visiting one afternoon, and she actually sat down uninvited just to finish her bowl. She asked for the recipe, which made me realize this wasn't just something I liked, but something that made people want to linger in the kitchen.
Ingredients
- Arborio rice: Short-grain rice releases starch as it cooks, which is exactly what makes the pudding naturally creamy without cream; if you can't find it, any risotto rice works the same magic.
- Full-fat coconut milk: Don't reach for the light version here; the fat is where the flavor lives and it's what makes every spoonful taste rich.
- Whole milk: This balances the coconut so the pudding stays elegant instead of turning into a dessert that feels heavy, though almond milk works beautifully if you're avoiding dairy.
- Granulated sugar: Start with the amount given, but taste as you cook because sweetness is personal, and this pudding carries sweetness delicately.
- Shredded unsweetened coconut: Toast this yourself and the difference is immediate; it adds complexity and keeps the pudding from tasting one-note.
- Vanilla extract: Added at the very end so it stays bright and doesn't cook away into something muddled.
- Ground cinnamon: A small whisper that reminds you this is something warm, not overpowering.
- Toasted coconut flakes for topping: These stay crispy while the pudding stays soft, which matters more than you'd think.
Instructions
- Toast the coconut first:
- Put the shredded coconut in a dry skillet over medium heat and stir constantly, watching until it turns golden and the smell makes you stop what you're doing. This takes about three minutes and changes everything about the final taste.
- Combine everything:
- Pour the coconut milk and whole milk into a medium saucepan with the rice, sugar, toasted coconut, salt, and cinnamon. Stir so everything mingles together from the start.
- Bring to a simmer:
- Set the heat to medium and watch as it begins to bubble gently around the edges. Stir every couple of minutes so nothing sticks to the bottom.
- Cook low and slow:
- Lower the heat and let it bubble very gently for thirty to thirty-five minutes, stirring often. The rice will soften, the liquid will thicken, and it will smell sweeter with each stir. If it looks too thick before the rice is tender, add a splash more milk.
- Finish with vanilla:
- Remove from heat and stir in the vanilla, then let it sit for five minutes while the heat softens it into something even creamier.
- Serve as you like:
- Warm pudding poured into bowls with toasted coconut flakes scattered on top tastes like breakfast if you're feeling celebratory, or like dessert if the day needs it that way.
Save I made this for my partner on a morning when everything felt slightly off, and watching them taste it made the whole day shift. Somehow a bowl of rice pudding became the thing that said I'm thinking of you in a way words couldn't.
Why This Works as Comfort Food
Rice pudding has a way of feeling nostalgic without being old-fashioned, and when you toast the coconut first, it stops tasting like something your grandmother made and becomes something entirely your own. The cinnamon connects everything warm in your memory, while the coconut milk whispers of somewhere else, somewhere quieter.
The Art of Toasting Coconut
This step seems small until you taste the difference. Coconut that's been toasted develops a nutty sweetness that coconut used raw simply cannot match, and it changes the entire personality of the pudding. You'll know it's ready when your kitchen smells almost tropical and the flakes have turned pale gold, which happens faster than you expect.
Serving and Variations
Serve this warm if you want it to taste like breakfast or morning comfort, or chill it completely if you want dessert that feels light and summery. Fresh tropical fruit on top isn't decoration, it's a flavor conversation between the creamy base and something bright that cuts through the richness.
- Try mango, pineapple, or passion fruit depending on the season and what calls to you in the market.
- You can make this entirely with coconut milk for richer flavor, or swap the whole milk for almond milk to keep it dairy-free.
- Taste and adjust sweetness at the end since every palate is different, and this pudding is too good to be anything less than exactly what you want.
Save This pudding is the kind of thing that becomes part of your routine once you've made it once, because it asks so little and gives so much. It's proof that comfort doesn't have to be complicated.
Saffron Brook Recipe Q&As
- → What type of rice works best?
Short-grain rice like Arborio is ideal for creamy texture, but other short-grain varieties also work well.
- → Can I use dairy-free milk alternatives?
Yes, substituting whole milk with unsweetened almond or more coconut milk keeps it creamy and suitable for dairy-free diets.
- → How do I toast shredded coconut properly?
Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3 minutes.
- → What give the dish its tropical flavor?
The combination of coconut milk, toasted coconut flakes, and optional fresh mango or pineapple slices bring bright tropical notes.
- → How to adjust sweetness if desired?
Modify sugar amount to taste or add a drizzle of honey for natural sweetness before serving.