Toasted Coconut Rice Pudding (Printable)

Creamy rice infused with toasted coconut and tropical flavors, ideal as a warm or chilled treat.

# 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

→ 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

# Step-by-Step Guide:

01 - Heat a dry skillet over medium heat and toast the shredded coconut, stirring frequently until golden and fragrant, about 3 minutes. Set aside.
02 - In a medium saucepan, mix Arborio rice, coconut milk, whole milk, granulated sugar, toasted shredded coconut, salt, and ground cinnamon.
03 - Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
04 - Lower heat to low and cook uncovered, stirring frequently, until the rice is tender and pudding is creamy, about 30 to 35 minutes. Add additional milk if necessary to achieve desired consistency.
05 - Remove from heat and stir in vanilla extract. Allow the pudding to stand for 5 minutes to thicken.
06 - Serve warm or chilled, topped with toasted coconut flakes and fresh tropical fruit if desired.

# Expert Tips:

01 -
  • It tastes indulgent but comes together with pantry staples you probably already have.
  • The toasted coconut adds a nutty depth that makes every spoonful feel special.
  • You can eat it warm for breakfast or cold as dessert, and it works either way.
02 -
  • Stir often once you drop the heat, or the rice will stick and burn on the bottom.
  • Don't add the vanilla too early or the heat will cook off all the flavor.
03 -
  • Toast extra coconut and keep it in a jar for oatmeal, yogurt, or just snacking.
  • Use a heavy-bottomed pan to prevent scorching, especially during the low simmer.
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