Toasted Coconut Rice Pudding (Printable View)

A creamy, comforting coconut-infused rice dish with toasted flakes and tropical notes.

# Ingredient List:

→ Grains

01 - 1 cup Arborio rice

→ Coconut & Dairy

02 - 1 can (13.5 fl oz) full-fat coconut milk
03 - 2 cups whole milk or unsweetened almond milk

→ 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 (optional)

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 rice is tender and the pudding is creamy, about 30 to 35 minutes. Add more 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.

# Expert Tips:

01 -
  • It tastes like you spent hours on it, but honest work is maybe thirty-five minutes of gentle stirring while you sip coffee.
  • Naturally gluten-free and easily made dairy-free, so it welcomes everyone at the table.
  • The toasted coconut gives it depth that makes plain rice pudding feel like it traveled somewhere.
02 -
  • Stir this pudding often once it's simmering, because the rice wants to stick to the bottom and turn grainy where it touches the hot pan, which ruins the texture completely.
  • The pudding will keep thickening as it cools, so if it seems a little loose when you turn off the heat, that's actually perfect; it's still cooking from residual heat.
03 -
  • Buy unsweetened shredded coconut for toasting and toasted coconut flakes for topping, they're different products and both matter.
  • Stir with intention rather than distraction; the gentle repeated attention keeps everything moving and prevents the rice from settling into lumps.
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