Save to Pinterest My neighbor once brought this back from a street market in Bangkok, served in a banana leaf and still warm. The smell alone, that gentle wave of coconut and something faintly floral, made me forget about the cake I'd been planning to bake. I asked her to show me how she made it at home, and she laughed because it turned out to be almost shockingly simple. Now it's my go-to when I want something sweet but don't want to fuss with an oven.
I made this for a potluck once, and someone asked if I'd ordered it from a restaurant. I didn't have the heart to tell them it took me less than half an hour and only one pot. The toasted coconut on top was a last-minute idea, but it turned into the thing everyone remembered. Since then, I've served it at birthdays, quiet Sunday afternoons, and even as a breakfast treat when I'm feeling a little rebellious.
Ingredients
- Jasmine rice: Rinsing it is non-negotiable because it washes away excess starch and keeps the rice fluffy instead of gummy.
- Coconut milk: Full-fat makes all the difference here, giving you that silky, creamy texture that feels indulgent without being cloying.
- Water: Balances the richness of the coconut milk so the dish doesn't feel too heavy, though you can skip it entirely for a more decadent version.
- Granulated sugar: Sweetens gently without overpowering the coconut, and you can adjust it depending on how sweet you like your desserts.
- Salt: A small pinch amplifies the sweetness and brings out the natural flavors in the coconut and rice.
- Vanilla extract: Adds a warm, subtle depth that rounds out the tropical notes beautifully.
- Toasted coconut flakes: Optional but highly recommended for a little crunch and a nutty, caramelized finish.
- Fresh mango or pineapple: Brightens the whole dish with a burst of fruit that feels like sunshine on a plate.
Instructions
- Combine the base:
- In a medium saucepan, stir together the rinsed jasmine rice, coconut milk, water, sugar, and salt until everything is evenly mixed. Bring it to a gentle boil over medium heat, watching for the moment it starts to bubble around the edges.
- Simmer low and slow:
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18 to 20 minutes. The rice should absorb most of the liquid and turn tender without drying out.
- Finish with vanilla:
- Remove the pot from the heat, stir in the vanilla extract, and let it stand covered for 5 minutes so the flavors settle in. This resting time also helps the rice firm up just a bit.
- Fluff and serve:
- Use a fork to gently fluff the rice, breaking up any clumps. Serve it warm or at room temperature, and top with toasted coconut flakes and fresh fruit if you're feeling fancy.
Save to Pinterest The first time I served this to my family, my dad said it reminded him of something his grandmother used to make, even though she'd never cooked anything remotely tropical. I think it's just one of those dishes that feels familiar no matter where you're from. It has that kind of universal comfort, the sort that makes people lean back in their chairs and sigh a little.
How to Get the Creamiest Texture
The secret is in the ratio of coconut milk to water and in resisting the urge to lift the lid too often. Every time you peek, you let out steam that the rice needs to cook evenly. I learned this the hard way after ending up with undercooked grains on one side and mush on the other. If you want an even richer result, swap out the water entirely for more coconut milk, but be warned it will be noticeably heavier and sweeter.
Variations You Might Love
You can easily turn this into a more elaborate dessert by folding in a handful of raisins or dried cranberries during the last few minutes of cooking. I've also tried it with sticky rice instead of jasmine, which gives it a chewier, almost mochi-like texture that's absolutely addictive. If you're feeling adventurous, a few cardamom pods or a cinnamon stick added to the pot will give it a warm, spiced undertone that works surprisingly well with the coconut.
Serving and Storage Tips
This dish is lovely warm, but I actually prefer it chilled the next day when the flavors have had time to meld together. You can store it in an airtight container in the fridge for up to three days, though it does firm up quite a bit once cold. Just microwave it for 30 seconds or add a splash of coconut milk to loosen it back up.
- Top with a drizzle of honey or maple syrup if you want extra sweetness without stirring in more sugar.
- Pair it with a scoop of vanilla ice cream for a hot and cold contrast that feels like a little celebration.
- Leftovers make a surprisingly good breakfast when topped with sliced banana and a sprinkle of cinnamon.
Save to Pinterest There's something quietly satisfying about a dessert that doesn't demand much from you but gives back so generously. I hope this becomes one of those recipes you turn to when you want something sweet, simple, and just a little bit special.
Recipe FAQs
- → Can I use regular white rice instead of jasmine rice?
While you can use regular white rice, jasmine rice is recommended for its delicate floral aroma that complements the coconut milk beautifully. The cooking time may vary slightly depending on the rice variety, so adjust as needed until tender.
- → How do I achieve the creamiest texture?
Use full-fat coconut milk for the richest, creamiest results. For extra creaminess, replace the water entirely with additional coconut milk. The higher fat content creates a luscious, velvety consistency.
- → Can this be made ahead of time?
Yes, this dessert can be prepared up to 2 days in advance and stored covered in the refrigerator. Reheat gently over low heat with a splash of water or coconut milk to restore creaminess, or serve cold as a refreshing pudding.
- → What tropical fruits work best as toppings?
Mango, pineapple, and papaya are excellent choices that complement the coconut flavor. Fresh strawberries or passion fruit also work beautifully. Choose ripe fruits for natural sweetness that balances the creamy coconut base.
- → Is this suitable for those with allergies?
This dish is naturally gluten-free and dairy-free. However, it contains coconut, which is a tree nut allergen. Always verify that pre-packaged coconut milk and other ingredients are certified allergen-free if serving to those with sensitivities.
- → How can I adjust the sweetness level?
Start with the suggested ⅓ cup sugar and taste before serving. You can add more sugar if desired, though the natural sweetness of coconut milk and fruit toppings often provide adequate sweetness. Less sugar creates a more subtle, delicate dessert.