Pin This The first time I made toasted coconut rice pudding was during a rainy weekend when my best friend came over feeling under the weather. Something about the combination of warm rice pudding and toasted coconut felt like the ultimate comfort food hug. We ended up eating it straight from the saucepan while watching old movies and forgetting about the gloom outside completely. Now it is my go to whenever I need to feel wrapped in warmth and sweetness.
Last winter I made this for a dinner party and served it warm with fresh mango slices. My friend who claims to dislike coconut pudding actually went back for thirds. Watching people close their eyes and make happy little sounds after that first bite is exactly why I keep making this. It has become the recipe I am most asked to bring to potlucks and family gatherings.
Ingredients
- Arborio rice: Short grain rice creates that luxurious creamy texture but do not worry if you only have regular rice on hand
- Coconut milk: Full fat is absolutely worth it here for that rich silky mouthfeel that makes this pudding special
- Whole milk: You can use almond milk but dairy gives it that classic comforting pudding vibe
- Granulated sugar: This amount hits that perfect sweet spot but taste as you go since coconut milks vary in sweetness
- Shredded coconut: Toasting this first is the secret step that elevates the whole dish from good to unforgettable
- Vanilla extract: Use the good stuff if you have it because vanilla plays so nicely with coconut
- Ground cinnamon: Just a whisper adds warmth without overpowering the delicate coconut flavor
- Salt: A tiny pinch balances the sweetness and makes all the flavors pop
Instructions
- Toast the coconut flakes:
- Keep them moving in the pan because coconut goes from golden to burned faster than you would expect
- Combine everything in the saucepan:
- Pour in both milks and add the rice along with your sugar cinnamon salt and that beautiful toasted coconut
- Bring to a gentle bubble:
- Watch closely and stir occasionally because coconut milk can catch on the bottom if you walk away
- Let it simmer slowly:
- This low and slow cooking is what transforms the rice into creamy pudding goodness so stay close and stir often
- Add the vanilla:
- Stir it in right at the end when you remove the pan from the heat so all that fragrant goodness stays intact
- Let it rest:
- Five minutes of sitting time helps the pudding thicken up perfectly and gives you time to pick out your serving bowls
Pin This This recipe became a staple in our house after my daughter requested it for her birthday instead of cake. There is something so universally comforting about warm spiced rice pudding that appeals to both kids and adults. Now every time I smell coconut toasting in a pan I think of celebration and simple joys.
Make Ahead Magic
This pudding actually tastes better the next day after the flavors have had time to mingle and deepen. Store it in the refrigerator and reheat gently with a splash of milk to bring back that creamy consistency.
Topping Ideas
Beyond the classic toasted coconut and mango try toasted macadamia nuts for crunch or a drizzle of caramel sauce. A sprinkle of lime zest cuts through the richness beautifully and adds a bright tropical twist.
Serving Suggestions
Warm is my favorite way to serve this especially on cold days when you need something comforting. Chilled is perfect for summer and makes an excellent make ahead dessert for dinner parties.
- Use pretty glass bowls to show off those lovely mango toppings
- Have a pitcher of warm milk on the table in case anyone wants to thin theirs slightly
- Sprinkle extra toasted coconut right before serving for that fresh crunch
Pin This I hope this toasted coconut rice pudding brings as much comfort and joy to your kitchen as it has to mine. May every bowl taste like a little vacation.
Recipe FAQs
- → What type of rice works best for this dish?
Short-grain rice such as Arborio rice yields a creamy texture ideal for this dish, as it absorbs flavors well and becomes soft without losing shape.
- → Can I use dairy-free milk alternatives?
Yes, unsweetened almond milk can replace whole milk for a dairy-free version without compromising creaminess when combined with coconut milk.
- → How do I toast the shredded coconut properly?
Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant, usually about 3 minutes, to develop a richly nutty flavor.
- → Is it possible to adjust the sweetness to taste?
Absolutely, you can add more sugar or a drizzle of honey during cooking to balance the tropical flavors to your preference.
- → What toppings complement this dish best?
Toasted coconut flakes and fresh tropical fruits like mango or pineapple slices add texture and brighten the creamy base with fresh, vibrant notes.