Toasted Coconut Rice Pudding (Printable)

Creamy rice with toasted coconut and tropical notes, ideal for a comforting breakfast or dessert.

# What You'll Need:

→ Grains

01 - 1 cup Arborio rice (short-grain)

→ 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)

→ 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:

01 - Heat a dry skillet over medium heat and toast 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 to prevent sticking.
04 - Reduce heat to low and cook uncovered, stirring frequently, for 30 to 35 minutes until rice is tender and the mixture is creamy. Add additional milk as needed to reach desired consistency.
05 - Remove from heat and stir in vanilla extract. Let the pudding stand for 5 minutes to thicken.
06 - Serve warm or chilled, topped with toasted coconut flakes and fresh mango or pineapple slices as desired.

# Expert Advice:

01 -
  • It tastes indulgent but comes together with pantry staples and one pot.
  • The toasted coconut adds a nutty depth that canned coconut milk alone never gives you.
  • You can eat it warm when you're craving comfort or cold straight from the fridge when it's hot outside.
02 -
  • Stir this more than you think you need to, especially in the last ten minutes, or the bottom will scorch and ruin the whole pot.
  • If it starts looking too thick before the rice is tender, add milk a splash at a time until you get the texture you want.
03 -
  • Toast extra coconut and keep it in a jar. It's good on yogurt, oatmeal, or eaten straight from your hand when no one's looking.
  • Use a heavy-bottomed pot if you have one. It distributes heat better and keeps the rice from scorching while you're stirring.
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