Toasted Coconut Rice Pudding (Print-Friendly)

Creamy Arborio rice blended with toasted coconut and tropical hints, ideal for a comforting dish.

# What You'll Need:

→ 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 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

# How To Make It:

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, combine 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 the pudding is creamy, about 30 to 35 minutes. Add additional milk if needed to reach desired consistency.
05 - Remove from heat, stir in vanilla extract, and let stand for 5 minutes to thicken.
06 - Serve warm or chilled, garnished with toasted coconut flakes and fresh tropical fruit slices if desired.

# Expert Advice:

01 -
  • It feels like a warm hug in a bowl, creamy and soothing without being too heavy.
  • The toasted coconut adds a depth you just dont get from the untoasted stuff, almost caramel-like.
  • You can eat it for breakfast and feel virtuous or serve it for dessert and feel indulgent.
02 -
  • Stirring frequently is not a suggestion, if you walk away for too long the bottom will scorch and you will taste it in every bite.
  • The pudding thickens as it cools, so if it looks a little loose in the pot, dont panic and keep cooking it.
03 -
  • Toast extra coconut and keep it in a jar, it makes everything better for weeks.
  • Taste the pudding before adding vanilla, sometimes it needs a pinch more salt or sugar first.
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