Toasted Coconut Rice Pudding (Printable)

Creamy rice infused with toasted coconut and subtle tropical notes for a comforting meal.

# 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 unsweetened shredded 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

# Directions:

01 - In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until golden and fragrant, approximately 3 minutes. Remove from heat and set aside.
02 - In a medium saucepan, combine 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, until rice is tender and the pudding reaches a creamy consistency, about 30 to 35 minutes. Add additional milk if needed to adjust texture.
05 - Remove from heat and stir in vanilla extract. Allow the mixture to rest for 5 minutes to thicken.
06 - Serve warm or chilled, garnished with toasted coconut flakes and fresh tropical fruit slices as desired.

# Expert Suggestions:

01 -
  • It tastes like a tropical escape but comes together faster than you'd expect.
  • One pot, barely any dishes, and you get something that feels indulgent without the fuss.
  • Works equally well for a quiet breakfast or when you need dessert and didn't plan ahead.
02 -
  • Don't skip toasting the shredded coconut—that one step transforms it from watery-tasting to deeply nutty and is what makes this pudding special.
  • Stir frequently while it cooks so the rice doesn't clump or stick; you want even, creamy texture throughout.
  • If your pudding seems too thick after sitting, thin it with milk; if it's too loose, just give it more time to cook and thicken.
03 -
  • Toasting your own shredded coconut is worth the three minutes—it's so much more flavorful than pre-toasted versions.
  • Cook on low heat; rushing this by turning up the temperature can make the pudding grainy instead of silky smooth.
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