Pin it I made this on a drizzly Sunday when I had leftover coconut milk and no plan. The kitchen smelled like a vacation I couldn't afford, all toasted coconut and vanilla steam curling up from the pot. My kid wandered in, still in pajamas, and asked if we were making dessert for breakfast. I said yes, because sometimes you just need that kind of morning.
The first time I served this to friends, I panicked because it looked too simple. But one of them closed her eyes after the first bite and said it reminded her of something her grandmother made in Manila. I hadn't tried to do that, but it made me realize how certain flavors carry weight we don't always see coming.
Ingredients
- Arborio rice: The starch in short-grain rice is what makes this creamy without needing eggs or cornstarch, so don't swap it for long-grain.
- Coconut milk (full-fat): This is where the richness lives. Light coconut milk will leave you with something watery and sad.
- Whole milk: It stretches the coconut milk and keeps the pudding from feeling too heavy. Almond milk works if you want it dairy-free, just expect a thinner texture.
- Granulated sugar: Just enough to sweeten without masking the coconut. You can adjust this based on how sweet you like things.
- Shredded unsweetened coconut: Toasting this first is non-negotiable. It transforms from bland to deeply nutty in under three minutes.
- Vanilla extract: Adds warmth and rounds out the tropical notes without shouting.
- Ground cinnamon: A whisper of spice that makes the whole thing feel cozy instead of just sweet.
- Salt: A pinch wakes up every other flavor. Don't skip it.
- Toasted coconut flakes (optional): For crunch and a little drama on top.
- Fresh mango or pineapple (optional): Brings brightness and a pop of color that makes this feel like a treat.
Instructions
- Toast the coconut:
- Put the shredded coconut in a dry skillet over medium heat and stir it almost constantly. It'll go from white to golden in about three minutes, and it can burn fast, so don't walk away.
- Combine the base:
- In a medium saucepan, stir together the rice, both milks, sugar, toasted coconut, salt, and cinnamon. Everything goes in cold.
- Simmer gently:
- Bring it up to a low bubbling simmer over medium heat, stirring now and then so nothing sticks. Once it's simmering, turn the heat down to 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 spoonable and creamy.
- Finish and rest:
- Pull the pot off the heat and stir in the vanilla. Let it sit for five minutes so it thickens up a little more before you serve it.
- Serve your way:
- Spoon it into bowls warm, or chill it and serve it cold. Top with toasted coconut flakes and fresh fruit if you want it to look as good as it tastes.
Pin it One night I made this after a long week and ate it on the couch with a book I wasn't really reading. It wasn't fancy, but it felt like taking care of myself in a way that mattered. Sometimes that's enough.
How to Store and Reheat
This thickens up a lot in the fridge, so when you reheat it, stir in a little milk to loosen it back up. I usually add a few tablespoons and warm it gently on the stove, stirring until it's creamy again. It keeps covered in the fridge for up to four days, though it rarely lasts that long.
Ways to Make It Your Own
If you want it richer, swap the whole milk for more coconut milk. If you're out of mango, try passion fruit pulp or even a drizzle of honey and a sprinkle of pistachios. I've also stirred in a little cardamom instead of cinnamon when I wanted something that tasted a little less familiar.
What to Serve Alongside
This works as breakfast with strong coffee or as dessert after something spicy. I've also brought it to brunch in a big bowl with toppings on the side, and people always go back for seconds.
- Serve it with sliced bananas and a drizzle of maple syrup for a breakfast vibe.
- Pair it with iced Thai tea if you're leaning into the tropical angle.
- Top with a handful of chopped dark chocolate if you want it to feel more like dessert.
Pin it This is the kind of recipe that doesn't ask much of you but gives back something warm and satisfying. I hope it finds a spot in your rotation the way it did in mine.
Common Questions
- → How do I toast coconut properly?
Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3 minutes, to enhance its natural flavor.
- → Can I use dairy-free milk alternatives?
Yes, substituting whole milk with unsweetened almond milk or extra coconut milk works well, maintaining creaminess and flavor.
- → How long should I cook the rice mixture?
Simmer the rice mixture uncovered over low heat for 30–35 minutes, stirring occasionally until the rice is tender and creamy.
- → What toppings pair best with toasted coconut rice pudding?
Toasted coconut flakes, fresh mango, pineapple slices, or other tropical fruits complement the rich, creamy base beautifully.
- → How can I adjust sweetness to preference?
Modify sugar amount to taste, or add a drizzle of honey for natural sweetness without overpowering the coconut flavors.