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This ultra-smooth coconut rice pudding turns simple rice into a lush treat that'll take your taste buds straight to a sunny beach. It gets super creamy thanks to a mix of four milks, with plump golden raisins and sweet coconut flakes showing up in every bite. Total comfort food and you're digging in within half an hour.
I whipped this up on a gray, drizzly weekend when I wanted something cozy but out of my norm. That amazing coconut smell took over my place and now this is my go-to when friends come by and we could all use a quick tropical vibe.
Dreamy Ingredients
- Toasted coconut: Sprinkled on top for crunch and deeper coconut punch
- Sweetened condensed milk: Boosts sweetness and ups that smooth, gently sticky feel
- Golden raisins: Sweet pops of chewy deliciousness tucked in throughout
- Sweetened shredded coconut: Doubles down on that coconut taste and mixes in soft texture
- Heavy cream: Luxurious richness, thickens it up to perfection
- Coconut milk: Where all the tropical flavor comes from, plus that creamy body
- Whole milk: Makes everything soft and makes sure the rice cooks up nice and tender
- Short grain white rice: Starchier than most, so your pudding is extra creamy
- Cinnamon: Just enough warmth and spice to balance out the coconut
Simple How-To
- Finish with texture:
- Once you've taken your pot off the heat, gently stir in your shredded coconut. That way, you keep the coconut's chewy bite and amp up the flavor right at the end. Let it cool down just a bit if you want it warm, or let it chill out completely if cold pudding's your thing.
- Add richness:
- Next, stir in heavy cream, sweetened condensed milk, cinnamon, and those golden raisins. This combo is what cranks up the decadence and brings it all together. Keep it over low heat for about a dozen minutes, stirring now and then, until it's thick enough to coat a spoon.
- Cook the rice:
- Drop the heat and cover with a lid after you hit a boil. Let it simmer for around 15 minutes. Give it a stir every so often, so nothing sticks. The rice should be tender but still a little firm—not mushy.
- Start with the rice base:
- Get going by tossing your rice, whole milk, and coconut milk in a big pot. Turn up the heat until it boils. That's your creamy base right there, so the rice soaks up all that flavorful liquid.
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My absolute favorite is eating this pudding while it's still a little toasty, then I pile extra toasted coconut on the top. The heat cranks up the cinnamon and the creamy pudding with the crispy coconut is just pure vacation vibes in every bite.
Easy Storage Method
If you want to stash leftovers in the fridge, go ahead and add another splash of milk—somewhere between a third and a half cup. Since rice keeps soaking up liquid, this stops it from going dry and stiff. I usually scoop it into small containers before chilling, so it's easy to grab one serving without messing with the rest.
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Fun Twists
This pudding's ideal for mixing things up. Trade the golden raisins for bits of dried mango or pineapple if you want even more island flavor. A few toasted macadamias on top? You'll get bonus crunch. Or, if you're looking for a grown-up treat, try a shot of coconut rum after cooking—it’s a hit at dinner parties.
Tasty Ways to Serve
Up your dessert game by layering this pudding in glasses with diced tropical fruit like mango or pineapple. For breakfast, warm some up and top with bananas and a squeeze of honey. When it’s chilly out, serve it warm and add a scoop of vanilla ice cream—the contrast is super comforting and delicious.
Cool Backstory
Folks enjoy rice pudding all over—from Indian kheer to classic arroz con leche in Mexico. This coconut twist gets its inspiration from Thai and Caribbean cooking, where coconut milk is the star. It all started as a clever way to use leftover rice and show that basic stuff can turn out awesome with a little creativity.
FAQs About the Recipe
- → How can I keep it smooth after cooling?
Just mix in a bit more milk—about 1/3 to 1/2 cup—once it's cooked. That way, it won't get too thick after sitting in the fridge.
- → Is it easy to swap flavors?
Definitely! Try rum, coconut, or vanilla extracts for extra flavor. Skip raisins and go for dried mango or pineapple for a sunny twist.
- → What's the smart way to warm up leftovers?
Warm it up on the stove on low or use the microwave. Splash in some milk if it looks thick!
- → Can I use any rice I’ve got?
Short-grain white rice turns out the creamiest. Medium-grain works fine too, but skip long-grain—it just doesn't get that nice, soft texture.
- → Is it alright to make this ahead of time?
For sure! Pop it into a sealed container and keep chilled for five days. Eat it cold or warm it up before digging in.