Caribbean Coconut Rice Pudding

Every time I crave something both creamy and tropical this rice pudding comes to mind Its roots trace back to the comfort desserts found all over the Caribbean where coconut milk brings incomparable richness and warmth to humble rice With minimal prep and a handful of ingredients you too can make this soulful treat in your own kitchen

I first made this for my cousin after a beach day and now it is our cozy go-to when we are missing sunshine

Ingredients

• Short grain rice: gives the pudding its signature creamy consistency choose arborio or sushi rice for the best texture
• Coconut milk: provides that lush rich coconut note and unites the dish use full fat for extra silkiness
• Whole milk or almond milk: balances the richness and helps the pudding set feel free to use all coconut milk for a plant based option
• Water: helps prevent sticking and ensures even cooking
• Sugar: sweetens everything bring out those tropical flavors adjust to your taste preference
• Salt: helps enhance the flavors do not skip it
• Ground cinnamon: adds coziness and depth
• Vanilla extract: brings everything together with warmth and aroma
• Shredded coconut: folds inside for an extra boost of coconut flavor pick unsweetened if you want more control over the sweetness
• Fresh fruit: such as mango pineapple or banana for serving these add brightness and color
• A dusting of cinnamon for serving: brightens each bite
• Toasted coconut flakes for garnish: enhance coconut flavor and add a little crunch

Step-by-Step Instructions

Rinse the Rice:

Rinse the short grain rice under cool water until the water turns mostly clear This removes extra starch which helps prevent a gummy pudding

Combine Liquids and Rice:

In a heavy saucepan mix together the coconut milk whole milk water rice sugar and salt Set over medium heat Stir regularly to prevent sticking and bring the mixture to a gentle simmer

Slow Simmer:

Turn the heat to low and cook uncovered stirring every five to eight minutes Scrape the bottom often to keep the rice from catching Simmer for thirty to thirty five minutes until the grains are super soft and the mixture is thickened to a loose custard consistency

Flavor Boost:

Stir in the ground cinnamon vanilla extract and shredded coconut Continue cooking for another two to three minutes to bloom the spice and meld flavors

Adjust and Cool:

If the pudding seems too thick add a splash of milk to loosen It will thicken as it cools Taste and adjust sweetness if you wish

Serve with Flair:

Spoon warm or chilled pudding into bowls Top with fresh fruit a dusting of cinnamon and toasted coconut flakes for that tropical finish

Save

My favorite part is how the toasted coconut accents every bite and takes me right back to family tables draped with laughter and endless stories There is never a spoonful left whenever we share it for Sunday brunch

Storage Tips

Let the pudding cool to room temperature before storing Cover and refrigerate for up to four days For best texture stir in a splash of milk before reheating and warm gently on the stove or in the microwave

Ingredient Substitutions

Jasmine or Basmati rice can stand in for short grain rice but the pudding will be less creamy For the richest result always reach for full fat coconut milk Almond or oat milk work if you want to keep it dairy free and still have lovely results

Serving Suggestions

Enjoy this rice pudding as a comforting dessert or a sweet breakfast I sometimes layer it with pineapple compote or scatter on passionfruit seeds for a tart lift For gatherings set up a topping bar with nuts fruit and different spices so everyone can build their own bowl

Roots of the Recipe

Rice pudding is cherished throughout the Caribbean each island putting its twist on the tradition Coconut is often the star ingredient especially where coconut palms grow abundantly For many these puddings are part of festive family meals easy to share and always crowd pleasers

Recipe FAQs

→ Can I make this dessert dairy-free?

Yes, simply replace whole milk with extra coconut milk or almond milk to keep it dairy-free.

→ What type of rice works best?

Short-grain rice, such as Arborio or sushi rice, is ideal for a creamier texture.

→ How do I prevent the rice from sticking?

Stir regularly while cooking and use a heavy-bottomed pot to avoid sticking or burning.

→ Can I prepare this in advance?

Yes, it can be made ahead and stored in the refrigerator for up to three days. Reheat gently before serving.

→ What fruits pair well as toppings?

Fresh mango, pineapple, or banana slices add a bright tropical note and work beautifully as garnishes.

→ Is it best served warm or cold?

It's delicious both warm and cold, so serve it whichever way you prefer.