Toasted Coconut Rice Pudding (Printable)

Creamy rice pudding with toasted coconut and tropical flavors, great served warm or chilled.

# What You’ll Need:

→ Grains

01 - 1 cup Arborio rice (short-grain rice)

→ Coconut & Dairy

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

→ 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, full-fat coconut milk, whole milk, sugar, toasted shredded coconut, salt, and ground cinnamon.
03 - Bring mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
04 - Reduce heat to low and cook uncovered, stirring frequently, until rice is tender and pudding is creamy, approximately 30 to 35 minutes. Add more milk if necessary to achieve desired consistency.
05 - Remove from heat, stir in vanilla extract, and 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's forgiving enough for weeknight breakfast but elegant enough for unexpected guests.
  • The toasted coconut gives it depth that feels indulgent without any complicated techniques.
  • It works warm or cold, making it perfect for meal prep or spontaneous cravings.
02 -
  • Resist the urge to skip toasting the coconut; raw shredded coconut tastes flat and this step takes less time than it would to pour coffee.
  • Stir frequently during cooking, especially near the end, because pudding can stick stubbornly to the bottom if you're not paying attention.
03 -
  • Toast extra coconut flakes for the topping and store them in an airtight jar; they keep for weeks and make any breakfast feel special.
  • Use a wooden spoon or silicone spatula for stirring so you can hear and feel when the pudding starts to thicken, giving you better control than a regular spoon.
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