Save I burned the coconut the first three times I tried making this. The kitchen smelled like a campfire, and I stood there scraping blackened flakes off my favorite skillet, wondering why something so simple kept going wrong. Then my neighbor told me to never walk away from toasting coconut, not even for a second. That advice changed everything, and now this pudding is what I make when I need something warm and forgiving.
My sister came over one rainy Sunday and we ate this straight from the pot, standing by the stove with two spoons. She said it tasted like vacation, which made me laugh because I was still in my pajamas. But she was right. Something about the coconut and the creaminess does feel like an escape, even if you never leave your kitchen.
Ingredients
- Arborio rice: This is the same rice used for risotto, and it makes the pudding impossibly creamy because it releases starch as it cooks.
- Coconut milk (full-fat): Do not use the light version, it will taste watery and sad, the richness here is everything.
- Whole milk: You can swap this for almond milk if you want it dairy-free, but whole milk adds a silkiness that is hard to beat.
- Granulated sugar: Start with a third of a cup and taste toward the end, you can always add more but you cannot take it back.
- Shredded unsweetened coconut: This gets toasted and stirred in, and it is where all the deep nutty flavor comes from.
- Vanilla extract: A teaspoon might not sound like much, but it ties the whole thing together in a way you will notice if you forget it.
- Ground cinnamon: Just a quarter teaspoon, enough to add warmth without making it taste like a chai latte.
- Salt: A pinch wakes up the sweetness and keeps the pudding from tasting flat.
- Toasted coconut flakes: For topping, these add crunch and a little drama when you serve it.
- Fresh mango or pineapple: Optional but highly recommended, the bright fruit cuts through the richness and makes it feel special.
Instructions
- Toast the coconut:
- Heat a dry skillet over medium and add the shredded coconut, stirring it constantly with a wooden spoon. It will go from pale to golden in about three minutes, and you will smell it before you see it change.
- Combine the base:
- Pour the rice, coconut milk, whole milk, sugar, toasted coconut, salt, and cinnamon into a medium saucepan. Stir it all together so the sugar does not clump at the bottom.
- Bring to a simmer:
- Turn the heat to medium and let the mixture come to a gentle bubble, stirring now and then to keep the rice from sticking. You will see little bubbles breaking the surface when it is ready.
- Cook low and slow:
- Drop the heat to low and let it cook uncovered for 30 to 35 minutes, stirring frequently with a wooden spoon. The rice will soften and the liquid will thicken into something creamy and custardy.
- Finish with vanilla:
- Take the pot off the heat and stir in the vanilla extract. Let it sit for five minutes, it will thicken up even more as it cools.
- Serve it your way:
- Spoon it into bowls warm, or cover and chill it for later. Top with toasted coconut flakes and fresh fruit if you have it.
Save I brought this to a potluck once and someone asked if I had been to culinary school. I had not, but I let them think I was just being modest. The truth is this recipe makes you look like you know what you are doing, even when you are winging it.
What to Do with Leftovers
Cold rice pudding from the fridge is a different experience, thicker and almost mousse-like. I have eaten it for breakfast with coffee, and I have eaten it at midnight standing in front of the open fridge. Both times were correct.
How to Make It Dairy-Free
Swap the whole milk for unsweetened almond milk or oat milk, and use another can of coconut milk if you want it even richer. The texture stays creamy, and the coconut flavor gets louder in a way I actually prefer.
Best Toppings and Mix-Ins
Fresh mango is my favorite because the sweetness and acidity balance the richness, but pineapple works too, especially if you char it in a hot pan first. You can also drizzle honey over the top, sprinkle on some toasted almonds, or stir in a handful of dark chocolate chips while the pudding is still warm.
- Try passion fruit pulp for a tangy tropical twist.
- A pinch of cardamom stirred in at the end adds a surprising warmth.
- If you like texture, fold in some chopped toasted macadamia nuts before serving.
Save This is the kind of recipe that makes you feel like you have your life together, even if the sink is full of dishes. Make it once and you will understand why I keep coming back to it.
Recipe Questions
- → What type of rice is best for this dish?
Short-grain rice like Arborio is ideal as it releases starch, creating a creamy texture essential for this pudding.
- → Can I substitute the dairy milk?
Yes, you can use unsweetened almond milk or other plant-based milks for a dairy-free version without losing creaminess.
- → How do I toast coconut flakes properly?
Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3 minutes.
- → Is it better served warm or cold?
It can be enjoyed warm for a cozy feel or chilled for a refreshing treat; both ways highlight its creamy texture and toasted coconut notes.
- → Can I adjust the sweetness level?
Absolutely, you can add more sugar or a drizzle of honey according to your taste preference.
- → What fruits pair well with this pudding?
Fresh tropical fruits such as mango, pineapple, or passion fruit complement the toasted coconut and creamy base beautifully.