Save to Pinterest The coconut scent hit me before I even opened the kitchen door. My roommate had burned coconut again, but this time it was different. She was trying to make rice pudding like her grandmother used to make in Manila, but she kept getting distracted by phone calls. After the third attempt, we finally got it right, and that golden, creamy pudding became our weekend ritual through college exams and heartbreaks alike.
My apartment smelled like a tropical vacation for days after I finally mastered this recipe. Friends started showing up at random times, bowls in hand, claiming they just happened to be in the neighborhood. I stopped believing in coincidences and started keeping extra coconut milk in the pantry.
Ingredients
- Arborio rice: Short-grain rice releases more starch and gives you that velvety restaurant texture, but regular short-grain white rice works in a pinch
- Coconut milk: Full-fat is non-negotiable here, the creaminess carries the whole pudding
- Whole milk: Balances out the coconut intensity, though almond milk gives a lighter version
- Granulated sugar: You can go lighter if you plan to top it with sweet fruit
- Shredded unsweetened coconut: Toasting this transforms it from background note to star player
- Vanilla extract: Use real vanilla, it makes a difference you can actually taste
- Ground cinnamon: Just enough to warm up the coconut without overpowering it
- Salt: A tiny pinch wakes up all the other flavors
- Toasted coconut flakes: The crunch on top is what makes it feel special
- Fresh mango or pineapple: Acidic fruit cuts through the richness beautifully
Instructions
- Toast the coconut first:
- Keep the skillet dry and stir constantly, coconut goes from golden to burned in seconds
- Combine everything in the saucepan:
- Dump in the rice, both milks, sugar, your toasted coconut, salt, and cinnamon all at once
- Bring it to a gentle simmer:
- Watch for bubbles around the edges and steam rising, then immediately turn it down
- Let it cook low and slow:
- Stir every few minutes, scraping the bottom so nothing sticks, until the rice is tender and the liquid has thickened into pudding
- Add vanilla and rest:
- Stir in the vanilla off the heat, then let it sit for five minutes while it finishes thickening
- Top and serve:
- Warm is cozy, chilled is refreshing, either way pile on the toppings
Save to Pinterest I made this for my dads birthday instead of cake, and he talked about it for months. Now he requests it for every family gathering, even in the middle of winter when tropical fruit feels completely out of place.
Make It Your Own
Sometimes I throw in a cardamom pod or two while the rice simmers, just to see what happens. Other times I swap the cinnamon for a pinch of nutmeg when Im craving something more like a chai spice situation.
Serving Ideas
This pudding shows up differently depending on the mood. Warm with a drizzle of coconut cream is pure comfort. Cold from the fridge with fresh berries feels almost healthy. My personal favorite is topped with toasted macadamia nuts and a squeeze of lime.
Make Ahead Strategy
The pudding actually tastes better on day two when all the flavors have had time to really get to know each other. Store it in the fridge with a piece of parchment pressed against the surface to prevent a skin from forming.
- Reheat individual portions in the microwave with a splash of milk
- Warm it gently on the stove over low heat, stirring constantly
- Cold from the fridge works perfectly if you prefer it that way
Save to Pinterest Some recipes are just comfort in a bowl, and this one never fails to make everything feel a little more okay.