Toasted Coconut Rice Pudding (Printer-friendly)

Creamy, comforting pudding featuring toasted coconut and tender grains with tropical notes.

# What You 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 option)

→ 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

# Steps:

01 - Toast the 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 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 pudding is creamy, about 30 to 35 minutes. Add more milk if needed 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.

# Top Tips:

01 -
  • It tastes like dessert but works perfectly for breakfast, so you get to skip the guilt.
  • The toasted coconut gives it a depth that canned pudding mixes could never achieve, and people always ask what your secret is.
  • Everything happens in one pot with no special skills needed, which means more time enjoying the reward and less time cleaning up.
02 -
  • Stir frequently during cooking—this isn't a set-it-and-forget-it situation, and the constant stirring is actually what creates the creamy texture.
  • Toasting the coconut separately before adding it makes the entire difference; it transforms from mild and flat to complex and warm.
03 -
  • Make a double batch and refrigerate it—it actually tastes better the next day as the flavors deepen and meld together.
  • If you're feeling fancy, a splash of dark rum stirred in at the end elevates this from breakfast to an elegant dessert that adults genuinely appreciate.
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