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Turn basic white rice into a dreamy, creamy coconut treat that feels like vacation in every bite. Four types of milk come together to make this smooth dessert extra rich, plus juicy raisins and chewy coconut for texture. You'll whip it up in half an hour and everyone will ask for seconds.
I made this on a gray, rainy afternoon when I needed something soothing but didn't want my go-to desserts. As soon as the coconut scent hit the air, the whole place felt brighter. Now I make it for friends whenever we all need a bit of sunshine.
Dreamy Ingredients
- Toasted coconut: Toss this on at the end for extra crunch and coconut punch
- Sweetened shredded coconut: Mix in for a chewy, sweet touch that boosts the tropical vibes
- Golden raisins: These pop with sweetness and give a nice bite
- Cinnamon: Keeps things cozy and balances out the coconut’s sweetness
- Heavy cream: Rounds everything out with a super smooth feel
- Sweetened condensed milk: Brings both the sweet and the creamy, perfect for pudding texture
- Coconut milk: This is what really makes it taste like the islands
- Whole milk: Helps cook the rice through and adds richness
- Short grain white rice: This starchy rice gets soft and gives the pudding its signature creaminess
Mouthwatering Steps
- Final coconut touch:
- Once you’re done simmering, pull the pot off the heat. Fold in the shredded coconut. This step keeps the coconut soft and tasty, giving every bite a bit of chew. Serve now if you want it warm or let it cool off and stash in the fridge if you like it cold.
- Getting it velvety:
- Mix in the cream, sweetened condensed milk, cinnamon, and raisins. Give it another 12 minutes on low. It'll start to thicken up and cling to your spoon. That’s when you know it’s getting good.
- Time to simmer:
- Let the rice cook gently for about 15 minutes, stirring now and then so it doesn’t stick. You want the rice soft but not mushy, so taste a grain—it should squish but keep a little shape.
- Kick things off:
- Pour rice, whole milk, and coconut milk in a big saucepan and bring it to a boil over medium-high. Once you see bubbles, dial the heat down right away. Pop on a lid to keep the steam in so the rice soaks up all the goodness.
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The way I love this most is when it’s a little warm and loaded up with even more toasted coconut. That heat makes the cinnamon come alive, and you get this awesome mix of creamy and crunchy, like you’re eating dessert at a beachside cafe.
Storage Made Easy
If you wanna stash it for later, just stir in some extra milk—about a third or half a cup does the job. The rice keeps soaking up liquid as it sits, so this stops it from getting stiff in the fridge. I like scooping it into single-serve containers so you can grab a portion whenever you get a craving.
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Fun Variations
This pudding’s a total blank slate if you want to play. Try using chopped dried mango or pineapple instead of raisins for a bigger tropical kick. Sprinkle in toasted macadamias for more texture and richness. Serving adults? A hint of coconut rum at the end turns this into a seriously grown-up treat.
How to Serve
Dress things up by layering it with fresh mango chunks or pineapple in clear glasses—people will think it’s from a fancy shop. For a breakfast twist, warm it up and top with bananas and a drizzle of honey. When it’s cold outside, scoop some hot pudding in a bowl and add a scoop of vanilla ice cream for a treat that’s both warming and creamy.
Cultural Backstory
You’ll find some kind of rice pudding just about everywhere, like India’s kheer or arroz con leche in Mexico. This coconut version pulls from Thai and Caribbean touches since coconut milk shows up in a ton of their rice dishes. People first made puddings like this to use up leftover rice, turning something basic into something special with a few sweet extras.
Common Recipe Questions
- → What can I do to keep it creamy after it cools down?
Pour in about 1/3 to 1/2 cup of extra milk after you finish cooking so it stays soft and doesn’t get thick once chilled.
- → Is it easy to switch up the flavor?
For sure! Toss in some vanilla, rum, or coconut extract. Want extra island flavor? Use dried mango or pineapple in place of raisins.
- → How do I warm up leftovers?
Pop it in the microwave or heat it gently on the stove. If it’s thicker than you like, just add a bit more milk while warming.
- → Can I swap out the type of rice?
Stick with short grain rice for max creaminess. Medium grain works too, but stay away from long grain since it won’t get wonderfully creamy.
- → Is it okay to make this in advance?
Totally! Keep it sealed up in the fridge for as long as five days. Enjoy it straight from the fridge or warm it up a bit before eating.