Toasted Coconut Rice Pudding
Indulge in the tropical flavors of Toasted Coconut Rice Pudding, a creamy and comforting dessert elevated by the nutty aroma of toasted coconut. Made with fragrant jasmine rice, rich coconut milk, and a touch of vanilla, this luxurious pudding is slow-cooked to perfection, delivering a velvety texture that’s simply irresistible. The addition of toasted shredded coconut provides a delightful crunch, while optional garnishes like ground cinnamon or toasted coconut flakes offer the perfect finishing touch. Whether served warm or chilled, this dessert is an elegant yet easy treat that’s perfect for any occasion. With its balance of sweetness and subtle tropical flair, this coconut milk rice pudding is a must-try for lovers of indulgent yet simple homemade desserts.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 1.5 cups Coconut milk
- 1.5 cups Whole milk
- 0.5 cup Granulated sugar
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened shredded coconut
- 0.25 teaspoons Ground cinnamon (optional, for garnish)
- 0.25 cup Fresh or toasted coconut flakes (optional, for garnish)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and ensures the rice pudding won’t be overly sticky.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and let simmer for 10 minutes, or until the rice has absorbed most of the water.
Add the coconut milk, whole milk, granulated sugar, and salt to the cooked rice. Stir well to combine.
Cook the mixture over medium-low heat, stirring frequently to prevent sticking, for about 25–30 minutes, or until the pudding thickens to your desired consistency.
Meanwhile, in a dry skillet over medium heat, toast the shredded coconut. Stir constantly for about 3–5 minutes until it turns golden brown and aromatic. Remove from heat immediately to avoid burning and set aside.
Once the pudding has thickened, remove it from the heat and stir in the vanilla extract.
Divide the pudding into serving bowls and allow it to cool slightly. As it cools, it will thicken further.
Top each serving with a sprinkle of the toasted shredded coconut, a pinch of ground cinnamon (if desired), and additional coconut flakes for garnish.
Serve warm or chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 229.8 g | 84% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 149.0 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 552 mg | 42% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1270 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
