Caribbean Coconut Rice Pudding (Print)
Creamy coconut rice with cinnamon and vanilla, served with tropical fruit and toasted coconut flakes.
# What You'll Need:
→ Main Ingredients
01 -
1/2 cup short-grain rice (e.g., Arborio or sushi rice)
02 -
1 can (13.5 oz) full-fat coconut milk
03 -
1 cup whole milk or almond milk
04 -
1 cup water
05 -
1/4 cup sugar
06 -
Pinch of salt
07 -
1/2 teaspoon ground cinnamon
08 -
1 teaspoon vanilla extract
09 -
1/4 cup shredded coconut (optional)
→ For Serving
10 -
Fresh fruit such as mango, pineapple, or banana slices
11 -
Cinnamon for dusting
12 -
Toasted coconut flakes for garnish
# How to Make It:
01 -
Rinse the rice under cold water until the water runs clear. This removes excess starch and ensures a creamier texture.
02 -
In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over medium heat, reduce to a simmer, and cook until the rice absorbs most of the water, about 15 minutes.
03 -
Add the coconut milk, whole milk or almond milk, sugar, and ground cinnamon to the cooked rice. Stir well to combine.
04 -
Continue to cook the rice mixture over low heat, stirring frequently, until it thickens to a pudding-like consistency. This should take about 20–25 minutes. Avoid letting it scorch.
05 -
Stir in the vanilla extract and shredded coconut (if using) during the last 5 minutes of cooking. Mix well.
06 -
Spoon the warm rice pudding into bowls. Top with fresh fruit, a dusting of cinnamon, and toasted coconut flakes for garnish.
# Additional Notes:
01 -
For a creamier texture, use Arborio or sushi rice and avoid overcooking the mixture.