Toasted Coconut Rice Pudding (Printer View)

Creamy rice infused with toasted coconut and tropical hints, perfect for warm or chilled servings.

# What You'll 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

→ 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

# Method Steps:

01 - Toast shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3 minutes. Set aside.
02 - In a medium saucepan, combine Arborio rice, coconut milk, whole milk, sugar, toasted shredded coconut, salt, and cinnamon.
03 - Bring mixture to a gentle simmer over medium heat, stirring occasionally.
04 - Reduce heat to low and cook uncovered, stirring frequently, until rice is tender and pudding is creamy, approximately 30 to 35 minutes. Add more milk if needed to achieve desired consistency.
05 - Remove from heat and stir in vanilla extract. Let stand for 5 minutes to thicken.
06 - Serve warm or chilled, topped with toasted coconut flakes and fresh tropical fruit as desired.

# Expert Advice:

01 -
  • It turns a handful of pantry staples into something that tastes like you spent all day in the kitchen.
  • The toasted coconut adds a nutty depth that canned coconut milk alone could never give you.
  • You can eat it warm for breakfast or cold from the fridge at midnight when you need something sweet and soothing.
02 -
  • If you walk away during the toasting step, you will burn the coconut and have to start over; I've done it twice and the smell lingers for hours.
  • Stirring frequently is not the same as constantly, but if you let it sit untouched for more than five minutes, the bottom layer will stick and you'll taste it in every bite.
  • The pudding will look too thin when you first take it off the heat, but it tightens up as it cools; if you overcook it trying to thicken it on the stove, you'll end up with rice glue.
03 -
  • Use a heavy-bottomed saucepan if you have one; thin pots let the rice scorch before the rest of the pudding is even close to done.
  • Taste the pudding five minutes before you think it's ready and adjust the sugar then, because once it's fully cooked and cooled, it's harder to fix.
  • If you're serving this to guests, toast extra coconut and keep it in a small bowl on the table so people can add as much crunch as they want.
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