Toasted Coconut Rice Pudding (Print Version)

Creamy pudding with toasted coconut and tropical flavors, ideal for breakfast or dessert.

# Components:

→ 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

# Directions:

01 - Toast shredded coconut in a dry skillet over medium heat, 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 ground 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 mixture is creamy, about 30 to 35 minutes. Add more milk if needed to reach desired consistency.
05 - Remove from heat and stir in vanilla extract. Allow to stand for 5 minutes to thicken.
06 - Serve warm or chilled, topped with toasted coconut flakes and fresh mango or pineapple slices if desired.

# Expert Advice:

01 -
  • It fills your kitchen with the kind of smell that makes people wander in asking whats cooking.
  • You can eat it warm right off the stove or cold from the fridge the next morning, and it tastes like two different treats.
02 -
  • If the pudding looks too thick while cooking, add a splash of milk and stir, it should move slowly but not stand up like paste.
  • Stirring frequently is not optional, if you leave it alone too long the bottom will scorch and you will taste it in every bite.
03 -
  • Use a timer when toasting coconut, three minutes goes by faster than you think and burned coconut tastes bitter and wrong.
  • If you want it sweeter, taste it after cooking and stir in honey or maple syrup instead of more granulated sugar, it blends in better.
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