Coconut Rice Pudding That’s Creamy Bliss

Spread the love

Coconut Rice Pudding That’s Creamy Bliss

Okay, friends, let me tell you about my all-time favorite cozy dessert that feels like a warm hug in a bowl—coconut rice pudding. I can’t even count how many times I’ve stirred this velvety, fragrant pot on chilly evenings, the kitchen filling up with that gentle scent of toasted coconut and vanilla. It’s that kind of simple comfort food that makes you want to curl up with your favorite blanket and forget about the world for a little while. Creamy, just sweet enough, and with a little tropical twist thanks to the coconut milk, this pudding never fails to bring smiles and happy sighs. Plus, it’s easier to make than you think! Let’s dive in and make some creamy bliss happen.

Quick Facts

  • Yield: Serves 4-6
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes

Ingredients

For the Main Dish:

  • 1 cup Arborio rice (or medium-grain rice)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon (optional)

For the Garnish (Optional):

  • Toasted shredded coconut
  • Fresh mango chunks or toasted nuts
  • A sprinkle of cinnamon or nutmeg

How I Make It

Step 1:

Start by **rinsing the rice** under cold water until the water runs clear—this washes away extra starch so your pudding won’t get gluey. Then, combine the rice, coconut milk, whole milk, sugar, and salt in a **medium saucepan** over medium heat.

Step 2:

Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom. Once simmering, reduce heat to low and let it cook slowly, stirring every few minutes. This is the key to getting that wonderfully creamy texture.

Step 3:

After about 30 minutes, when the rice is tender and the pudding has thickened nicely (think creamy porridge consistency), stir in the **vanilla extract** and cinnamon if you’re using it. Taste and adjust sweetness if needed.

Step 4:

Remove from heat and let it sit for 5 to 10 minutes—the pudding will thicken even more as it cools. If it gets too thick, you can always stir in a splash of milk to loosen it up.

Step 5:

Before serving, give it a good stir to bring out that luscious creaminess. For an extra touch, sprinkle toasted shredded coconut or fresh mango chunks right on top. Trust me, that tropical crunch is a game-changer.

Step 6:

Serve warm or chilled, depending on your mood. No matter the temperature, every spoonful is pure creamy bliss!

Variations & Tips

  • Swap whole milk for almond or oat milk for a dairy-free version (adjust sweetness accordingly).
  • Add a handful of golden raisins or chopped dried apricots when you stir in the vanilla for chewy, fruity pops.
  • Use jasmine or basmati rice for a slightly different texture and aroma.
  • For an indulgent twist, stir in a tablespoon of melted white chocolate right before serving.
  • If the pudding thickens too much after refrigerated, gently reheat with a splash of milk to revive the creamy consistency.

How I Like to Serve It

I love dishing out this coconut rice pudding on breezy summer afternoons topped with juicy mango chunks and a handful of toasted coconut for that island vibe. In cooler months, it’s divine warmed up with a dusting of cinnamon and a sprinkle of chopped toasted pecans. It’s also a lovely dessert for dinner parties — creamy, comforting, and just a bit exotic to impress without stress.

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently in the microwave or on the stovetop with a splash of milk to bring back its creamy texture.

Closing: This coconut rice pudding has become my go-to comfort dessert because it’s reliably creamy, gently sweet, and feels like a small tropical escape no matter the day.


Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *