Save It I burned the coconut the first three times I tried making this. Standing at the stove, distracted by a phone call, I watched the shredded flakes go from golden to charcoal in seconds. Now I never walk away during that step. The smell of toasted coconut fills the kitchen like a gentle warning, sweet and nutty, and it taught me that patience is the secret ingredient no one writes down.
I made this for my sister after she came home from a long trip abroad. She said it reminded her of a dessert she had in Thailand, even though I'd never been. We sat on the back porch with our bowls, and she cried a little. I think it was the cinnamon, or maybe just being home.
Ingredients
- Arborio rice: The short, plump grains release starch as they cook, giving the pudding that creamy, almost risotto-like texture without any fuss.
- Coconut milk: Use full-fat or the pudding will taste thin and sad, I learned this the disappointing way.
- Whole milk: Balances the richness of the coconut and keeps it from feeling too heavy, though you can swap for almond milk if you prefer.
- Granulated sugar: Just enough sweetness to let the coconut shine without turning it into candy.
- Shredded unsweetened coconut: This gets toasted first and becomes the soul of the dish, nutty and fragrant.
- Vanilla extract: Stir it in at the end so the warmth blooms through every spoonful.
- Ground cinnamon: A whisper of spice that makes the whole thing feel like a hug.
- Salt: A tiny pinch wakes up all the other flavors.
- Toasted coconut flakes: For crunch and drama on top.
- Fresh mango or pineapple: Optional but highly recommended if you want it to taste like vacation.
Instructions
- Toast the coconut:
- Heat a dry skillet over medium and add the shredded coconut, stirring constantly with a wooden spoon. It will go from pale to golden in about three minutes, and the smell will tell you when its ready.
- Combine the base:
- In a medium saucepan, stir together the rice, coconut milk, whole milk, sugar, toasted coconut, salt, and cinnamon. Everything goes in at once, which feels wrong but works perfectly.
- Simmer gently:
- Bring it to a low bubble over medium heat, stirring now and then so nothing sticks. Once it starts to simmer, turn the heat down low.
- Cook low and slow:
- Let it cook uncovered for 30 to 35 minutes, stirring frequently. The rice will soften and the liquid will thicken into something creamy and rich.
- Finish with vanilla:
- Pull the pan off the heat and stir in the vanilla extract. Let it sit for five minutes so it thickens up even more.
- Serve your way:
- Spoon it into bowls warm, or chill it in the fridge for later. Top with toasted coconut flakes and fresh fruit if you have them.
Save It One Sunday morning I served this to a friend who said she didnt like rice pudding. She ate two bowls and texted me the next day asking for the recipe. I didnt say I told you so, but I thought it very loudly.
How to Store and Reheat
Keep leftovers in an airtight container in the fridge for up to four days. It thickens as it sits, so when you reheat it on the stove or in the microwave, stir in a little milk to bring it back to life. I actually prefer it cold straight from the fridge, spooned over fresh berries.
Flavor Variations Worth Trying
Swap the cinnamon for cardamom if you want it to taste more exotic. Drizzle honey over the top instead of adding sugar to the pot. Use all coconut milk for a richer, dairy-free version that tastes like the tropics. I once stirred in a handful of chopped dark chocolate at the end and it was dangerously good.
What to Serve It With
This works as breakfast with strong coffee, dessert after a light dinner, or a midnight snack when you need comfort in a bowl. Fresh pineapple on top makes it feel fancy, but honestly it needs nothing.
- A handful of toasted almonds adds crunch and makes it feel more complete.
- A drizzle of maple syrup or agave turns it into something you could serve to guests.
- Leftover pudding makes an excellent base for a parfait layered with yogurt and granola.
Save It This recipe has saved more mornings and late nights than I can count. I hope it does the same for you.
Recipe FAQs
- → Can I use almond milk instead of dairy milk?
Yes, almond milk can be used as a dairy-free alternative without compromising creaminess, creating a lighter texture.
- → Why toast the shredded coconut?
Toasting enhances the coconut’s nutty aroma and adds a fragrant depth that balances the sweet and creamy elements.
- → What rice type works best here?
Short-grain Arborio rice is ideal due to its high starch content, which produces a creamy consistency perfect for this dish.
- → Can I adjust the sweetness?
Absolutely, sweetness can be tailored by adding more sugar or natural sweeteners such as honey according to preference.
- → Is this suitable for gluten-free diets?
Yes, using gluten-free labeled rice and ingredients ensures the dish is safely gluten-free.
- → How do I achieve the right thickness?
Simmer gently and stir often to allow the grains to release starch, creating a thick, creamy texture; add extra milk if needed.