Pin It I discovered this pudding one lazy Sunday afternoon when a friend brought back a jar of toasted coconut from a farmers market and insisted I do something special with it. I had leftover Arborio rice from risotto night, and suddenly the kitchen smelled like a tropical getaway as that coconut turned golden in the skillet. What started as me throwing together whatever I had on hand became something my family now requests constantly, especially on mornings when we need comfort without the fuss.
There was this moment when I made it for my neighbor who had just moved in, and she took one spoonful and actually closed her eyes. She said it tasted like her grandmother's kitchen in Thailand, which was such a beautiful accident since I'd never intended that at all. Now whenever I make it, I think about how food carries memories we didn't even know we were creating.
Ingredients
- Arborio rice: The short grains absorb liquid slowly and release starch, which creates that silky creaminess without any cream—this is where the magic lives.
- Coconut milk: Full-fat is non-negotiable here; the thinner versions won't give you that rich body you're after.
- Whole milk: This balances the intensity of coconut so it doesn't overwhelm; dairy-free works too but use something with actual substance, not the watery stuff.
- Granulated sugar: Start with the 1/3 cup and taste as you go; you might like it sweeter or more subtle depending on your mood.
- Shredded unsweetened coconut: The key word is unsweetened—you're toasting it yourself to control the depth, and it makes an enormous difference.
- Vanilla extract: Add this at the very end so the heat doesn't cook off those delicate flavors.
- Ground cinnamon: Just a whisper of it; it reminds your brain that this is something special without announcing itself.
Instructions
- Toast your coconut first:
- Put the shredded coconut in a dry skillet over medium heat and stir it constantly—don't look away because it goes from golden to burnt in about 30 seconds flat. You'll know it's done when your kitchen smells like a beach vacation and the flakes are light brown with darker edges.
- Combine everything in one saucepan:
- Pour in the coconut milk, whole milk, and rice, then add the toasted coconut, sugar, cinnamon, and salt. Give it a good stir so nothing settles at the bottom.
- Bring it to a gentle simmer:
- Use medium heat and watch until you see small bubbles breaking the surface—this usually takes about 5 minutes. Stir occasionally so the rice doesn't stick to the bottom.
- Let it cook low and slow:
- Drop the heat to low and let it bubble away gently for 30-35 minutes, stirring frequently so you can keep an eye on the texture. The rice will gradually soften and the liquid will thicken into something creamy and luxurious.
- Finish with vanilla and rest:
- Once the rice is tender and the pudding looks creamy, remove it from heat and stir in the vanilla. Let it sit for 5 minutes—it'll thicken more as it cools slightly, and you'll get the perfect spoonable consistency.
- Serve warm or cold:
- Spoon it into bowls while warm, or chill it in the refrigerator and serve it cold for a different kind of comfort. Top with toasted coconut flakes and fresh tropical fruit if you want to make it feel extra special.
Pin It I made this for my daughter's school potluck last spring, and three parents asked for the recipe on the spot. She felt so proud walking around telling people her mom made it, which reminded me that the best dishes are the ones that make someone else feel cared for.
Consistency Matters
The pudding will look looser than you think while it's cooking, but it continues to thicken as it cools. I learned this the hard way by adding extra milk thinking something was wrong, and ended up with something too thin. If you're unsure, let it cool for a few minutes before deciding it needs more liquid—patience here is key.
Make It Your Own
This pudding is genuinely flexible, which is part of why I love it. I've swapped almond milk for whole milk when that's what I had, used honey instead of sugar once when my partner insisted, and even added a pinch of cardamom because I was experimenting. The foundation is solid enough that you can play with it without breaking anything.
Serving Suggestions
Serve it warm on a chilly morning with fresh mango, or chill it overnight and bring it out as a light dessert that doesn't feel heavy. I've even served it at dinner parties in small glasses with a dollop of whipped coconut cream on top, and it always impresses without looking like you fussed.
- Fresh pineapple brings a sharp brightness that cuts through the richness beautifully.
- A drizzle of honey on top adds glossy sweetness and a professional touch.
- Try it with a sprinkle of toasted coconut flakes for extra texture and that tropical feel.
Pin It This pudding has become my go-to recipe when I need something that feels indulgent but doesn't require hours in the kitchen. It's proof that simplicity, when done with intention and good ingredients, is often exactly what we're actually hungry for.
Recipe Q&A
- → What type of rice works best?
Short-grain rice like Arborio is ideal for a creamy texture, absorbing liquids well without becoming mushy.
- → Can I substitute the dairy milk?
Yes, unsweetened almond milk or other plant-based alternatives can be used to suit dietary preferences.
- → How should the coconut be prepared?
Shredded coconut is toasted in a skillet until golden to bring out a nutty aroma and deeper flavor.
- → What flavors enhance this dish?
Vanilla extract and a hint of cinnamon add warmth and depth, complementing the coconut and rice perfectly.
- → Is this good served cold or warm?
Both options work well, allowing for versatility; it can be enjoyed chilled or fresh from the stove.