Description
This creamy Coconut Rice Pudding is a tropical twist on a classic dessert, combining fragrant long-grain rice with rich coconut milk and shredded coconut. Perfectly sweetened and topped with toasted coconut flakes for added texture and flavor, this comforting pudding can be served warm or chilled, making it a versatile treat for any time of year.
Ingredients
Scale
Rice & Liquid
- 1 cup (200 g) long-grain white rice such as Basmati (do not wash or soak)
- 2 cups (500 ml) water
- 2 cups (500 ml) canned coconut milk (such as Goya or Arroy-D)
Sweeteners & Coconut
- 2 cups (200 g) coconut flakes or shredded coconut (or to taste)
- 1/3 cup (60 g) white granulated sugar
Topping (Optional)
- 2 tbsp coconut flakes (for toasting)
Instructions
- Cook the Rice: In a medium pot over medium heat, combine the rice and water. Bring to a boil, then cover and reduce heat to low. Cook until the water is fully absorbed and the rice is tender, about 5 to 15 minutes depending on the rice variety.
- Add Coconut Milk, Sugar, and Coconut: Stir in the canned coconut milk, sugar, and shredded coconut to the cooked rice. Cook over medium heat, stirring constantly to prevent sticking, until the mixture comes to a gentle boil and thickens, about 5 to 10 minutes.
- Toast Coconut Flakes: Optional step—heat 2 tablespoons of coconut flakes in a dry pan over medium-high heat, stirring frequently until golden brown, approximately 2 to 4 minutes. Remove from heat.
- Serve: You can enjoy the coconut rice pudding warm immediately or let it cool to room temperature and refrigerate for a chilled version. Before serving, sprinkle toasted coconut flakes on top if desired.
Notes
- Do not rinse or soak the rice before cooking, as this helps retain the desirable texture for the pudding.
- Adjust the amount of sugar to taste depending on desired sweetness.
- For extra creaminess, use full-fat canned coconut milk.
- To vary flavors, consider adding a pinch of cinnamon or cardamom during cooking.
- The pudding thickens more as it cools; you can stir in additional coconut milk to loosen it if needed.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion (Tropical/Asian-inspired)
Nutrition
- Serving Size: 1 cup (approximately 200 g)
- Calories: 320
- Sugar: 15 g
- Sodium: 35 mg
- Fat: 14 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: coconut rice pudding, coconut dessert, creamy rice pudding, tropical dessert, coconut milk pudding
