Toasted Coconut Rice Pudding (Printable)

Creamy rice blended with toasted coconut and vanilla, perfect for a comforting sweet dish.

# 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 - ⅓ cup granulated sugar
05 - ¼ cup shredded unsweetened 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

# 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, mix Arborio 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 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 the pudding 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 comes together in under an hour and somehow tastes like you spent all day in the kitchen.
  • The toasted coconut brings a depth that makes people ask for your secret ingredient.
  • One bowl works equally well at breakfast or after dinner, hot or chilled.
02 -
  • Constant stirring prevents the rice from sticking to the bottom and burning, which can happen quietly and suddenly—if you catch even a faint scorched smell, start fresh.
  • The pudding will seem thinner than you want when you pull it off heat, but it thickens as it cools; this is the moment when patience pays off and stopping too early means a runny disappointment.
03 -
  • If you find yourself with leftover pudding, it keeps beautifully in the refrigerator for three days and actually improves as the flavors meld overnight.
  • A squeeze of fresh lime juice over a bowl of chilled pudding transforms it into something completely new, brightening the coconut and adding a complexity that feels like a discovery every time.
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