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Coconut Rice Pudding with Toasted Coconut

Ingredients · Serves 6 · Prep 5 min · Total 1 hr

  • Pudding
  • ¾ cup arborio rice, or other medium-grain white rice
  • 1 ½ cups water
  • ¼ tsp kosher salt
  • 2 cans coconut milk, 13.5 oz each, full fat, shaken well
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • Topping
  • ¼ cup unsweetened shredded coconut
  • 1 lime, for zest (optional)
  • 1 cup mango, diced (optional)
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Coconut Rice Pudding with Toasted Coconut

Steps

  1. Put the rice, water and salt in a heavy saucepan and bring to a boil over medium-high heat.
  2. Turn the heat to low, cover and simmer until most of the water is absorbed.
  3. Stir in the coconut milk and sugar and bring back to a gentle simmer over medium heat, stirring.
  4. Lower the heat to medium-low and cook uncovered at a bare simmer, stirring often and scraping the bottom, until the rice is soft and the pudding is thick and creamy.
  5. While the pudding cooks, toast the shredded coconut in a dry skillet over medium-low heat, stirring constantly, until golden.
  6. Tip the toasted coconut onto a plate so it stops cooking.
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Coconut Rice Pudding with Toasted Coconut

Steps, continued

  1. Take the pudding off the heat, stir in the vanilla and let it stand to thicken.
  2. Spoon into bowls and top with the toasted coconut, a little grated lime zest and mango if you like.