Save to Pinterest I burned the coconut the first three times I tried this. Standing over the stove, watching those shreds go from pale to gold to smoking in what felt like seconds, taught me more about patience than any cookbook ever did. Now I keep the heat medium and stir constantly, and that nutty aroma filling the kitchen is worth every moment of attention.
My neighbor once knocked on the door while I was simmering a batch, following the smell like a cartoon character. We ended up eating it straight from the pot with two spoons, laughing about how something so simple could taste this good. She still texts me every few months asking if I have any leftover.
Ingredients
- Arborio rice: The starch in short-grain rice is what makes this pudding creamy instead of soupy, so dont swap it for long-grain unless you want disappointment.
- Coconut milk (full-fat): The richness here is not optional, light coconut milk will leave you with a thin, sad pudding that tastes like regret.
- Whole milk: This balances the coconut so it doesnt taste like sunscreen, you can use almond milk but add a little extra coconut milk to keep it lush.
- Granulated sugar: Start with a third of a cup and taste as you go, some people like it sweeter and some like the coconut to shine through.
- Shredded unsweetened coconut: Sweetened coconut will make this cloying, and you want the toasted nuttiness, not candy.
- Vanilla extract: Add it at the end so the heat doesnt cook off all the floral notes.
- Ground cinnamon: Just a whisper, enough to make people wonder what that warmth is without identifying it.
- Pinch of salt: It wakes up the sweetness and makes the coconut taste more like itself.
- Toasted coconut flakes: These add crunch and a little drama on top.
- Fresh mango or pineapple slices: Bright, juicy, and the perfect contrast to all that creaminess.
Instructions
- Toast the coconut:
- Heat a dry skillet over medium and add the shredded coconut, stirring constantly with a wooden spoon. The moment it turns golden and smells like vacation, pull it off the heat and set it aside.
- Combine the base:
- In a medium saucepan, stir together the rice, coconut milk, whole milk, sugar, toasted coconut, salt, and cinnamon. It will look like a lot of liquid, trust the process.
- Simmer gently:
- Bring everything to a gentle simmer over medium heat, stirring occasionally so nothing sticks to the bottom. Once it bubbles softly, lower the heat and let it cook uncovered.
- Stir and watch:
- For the next 30 to 35 minutes, stir frequently and keep the heat low. The rice will slowly absorb the liquid and release its starch, turning the whole thing creamy and thick.
- Finish with vanilla:
- When the rice is tender and the pudding coats the back of your spoon, remove it from the heat and stir in the vanilla. Let it sit for 5 minutes to thicken up even more.
- Serve:
- Spoon it into bowls warm or chill it in the fridge, then top with toasted coconut flakes and fresh fruit. Either way, its perfect.
Save to Pinterest I made this the morning after a hard week, standing barefoot in the kitchen while rain hit the windows. Eating it slowly with a cup of coffee, I realized comfort food doesnt have to be complicated. Sometimes its just rice and patience and the smell of toasted coconut filling the room.
Making It Your Own
If you want it richer, use all coconut milk instead of mixing in dairy. If you want it less sweet, cut the sugar in half and drizzle honey on top at the end. I have also stirred in cardamom instead of cinnamon, and it tasted like something from a different continent entirely.
Serving Suggestions
Warm pudding with cold mango is a texture and temperature dream. Chilled pudding with caramelized pineapple on top feels fancy enough for company. I have eaten it straight from the fridge at midnight with nothing on it, and that was perfect too.
Storage and Leftovers
This keeps in the fridge for up to four days in an airtight container. It will thicken as it sits, so stir in a splash of milk before reheating or eating it cold.
- Reheat gently on the stove with a little extra milk, microwaving makes it grainy.
- Add toppings fresh each time, toasted coconut gets soggy if you store it on top.
- If you double the batch, it freezes okay but the texture is never quite as silky after thawing.
Save to Pinterest This recipe has gotten me through cold mornings and late nights and moments when I just needed something gentle. I hope it does the same for you.
Recipe Questions & Answers
- → What type of rice works best?
Short-grain rice like Arborio is ideal for creating a creamy texture but other short-grain varieties work well too.
- → Can I substitute dairy milk with plant-based milk?
Yes, unsweetened almond milk or other plant-based milks can replace whole milk to make it dairy-free without sacrificing creaminess.
- → How do I toast coconut properly?
Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3 minutes.
- → What fruit toppings complement this dish?
Fresh tropical fruits such as mango, pineapple, or passion fruit add bright, fresh notes that balance the creamy texture.
- → How can I adjust the sweetness?
Adjust sugar to taste or add a drizzle of honey if you prefer a sweeter finish.
- → Is this suitable for gluten-free diets?
Yes, using gluten-free rice ensures the dish remains gluten-free, but always verify ingredient labels to avoid cross-contamination.