Luxurious Coconut Rice Pudding

This velvety coconut rice pudding turns simple staples into a sumptuous treat that'll comfort you bite after bite. Its smooth, rich texture paired with lush tropical coconut notes makes for a versatile sweet that's just as good warm as it is cold.

I whipped up this pudding for the first time during a beach-themed get-together, and it's now become my go-to dessert. The mix of coconut milk with condensed milk creates this incredible silkiness that always gets folks asking for seconds.

Ingredients

• Medium-grain or short-grain white rice: Gives you that dreamy creaminess since it lets out more starch than long-grain types
• Whole milk: Forms the foundation that cooks the rice until it's perfectly soft
• Coconut milk: Brings in that genuine island flavor and wonderful richness
• Sweetened condensed milk: Makes everything silky while adding just the right sweetness
• Heavy cream: Adds that wow-factor mouthfeel and keeps the pudding from getting too thick
• Cinnamon: Provides a cozy spice kick that works magic with the sweet elements
• Golden raisins: Add little pops of natural sweetness and nice chewy bits throughout
• Sweetened shredded coconut: Boosts the tropical vibe and gives some interesting texture
• Toasted coconut garnish: Makes it look fancy and adds a satisfying crunch

Step-by-Step Instructions

Cooking The Rice:

Mix your rice with whole milk and coconut milk in a big pot over medium-high heat until it bubbles up. This liquid combo makes the rice both tasty and tender. Once it's bubbling, turn the heat down low and put the lid on. This slow, gentle cooking lets the rice soak up all that goodness without burning.

Tenderizing The Grains:

Let it cook about 14-16 minutes, giving it a stir now and then so it doesn't stick. You'll know the rice is ready when it feels soft but still has a tiny bit of bite to it. Stirring helps spread the heat around and stops the bottom from getting scorched.

Creating The Creamy Base:

Pour in your sweetened condensed milk, heavy cream, cinnamon, and raisins if you want them. Keep stirring while it cooks on low for roughly 12 minutes. During this time, you'll see it change into that classic pudding thickness. It'll get noticeably creamier as you go.

Finishing Touches:

Take it off the heat and mix in the shredded coconut. The leftover warmth will soften the coconut a bit while keeping some texture. Let it cool a little if you want it warm, or stick it in the fridge to chill completely. Sprinkle some toasted coconut on top to make it look pretty and add a nice crunch.

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You Must Know

The condensed milk is really the magic ingredient here. During a cooking lesson in Thailand, I found out that it doesn't just sweeten things up – it's what gives you that amazing silky smoothness that makes this pudding so special. Now my family expects to see this treat at every holiday.

Perfect Consistency Tips

How thick your rice pudding should be really comes down to what you like best. Want it runnier, more like porridge? Just add some extra milk when you're done cooking. If you'd rather have it thicker so it stays on the spoon better, cook it a bit longer. Just remember it'll keep thickening as it cools, so take it off the heat when it's still a little runnier than you want it to end up.

Storage and Make-Ahead

This coconut treat works great made in advance. Once it's cooled down completely, just put it in a sealed container and it'll stay good in the fridge for up to 5 days. The flavors actually get better overnight as everything melds together and the coconut taste gets stronger. When you're ready to eat it, warm it up gently in the microwave or on the stove, and add a splash of milk if it's gotten too thick. You can even portion it into small jars for easy grab-and-go treats.

Flavor Variations

The basic version is just the starting point for getting creative. Skip the raisins and try chopped dried tropical fruits like mango, pineapple or papaya to make it even more island-inspired. A bit of vanilla or coconut extract will add amazing aroma, while a spoonful of dark rum makes a grown-up version that's really special. For some crunch, throw in some toasted chopped macadamia nuts or pistachios right before serving. In summer, fresh chunks of mango or pineapple make a fantastic fresh topping.

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Serving Suggestions

This coconut rice pudding tastes great by itself, but it really shines with the right pairings. Serve it warm with a scoop of vanilla ice cream on top for a treat that'll wow everyone. For brunch, try small chilled portions next to fresh tropical fruits. When it's cold outside, warm pudding with a drizzle of caramel sauce hits the spot. For fancy occasions, layer it in clear glasses with fresh fruit sauce and top with toasted coconut and a mint leaf.

Recipe FAQs

→ Can I use different types of rice for this pudding?

Short or medium-grain white rice works best as they let out more starch making things creamier, but you can try arborio or jasmine rice too. Long-grain rice is fine but won't give you that same creamy feel.

→ How do I prevent the pudding from becoming too thick?

If you plan to chill it, pour in another ⅓ to ½ cup of milk after you turn off the heat. When warming it up again, add a bit of milk while stirring to get back that smooth, creamy feel.

→ Can I make this pudding dairy-free?

Sure thing, just swap the whole milk and heavy cream for more coconut milk or almond milk. You'll also need to find dairy-free condensed coconut milk for the sweetened condensed milk part - you can get this at fancy food stores.

→ What are some good mix-in alternatives to raisins?

Dried tropical fruits like chunks of mango, pineapple, or papaya are great picks. You might also like dried cranberries, cut-up dates, or even throw in some chocolate chips. Crunchy toasted nuts like macadamias or almonds really jazz up the texture.

→ How long does coconut rice pudding keep in the refrigerator?

Put it in a container that seals tight and it'll stay good in the fridge for about 5 days. You can make single servings ahead of time for quick snacks throughout your week.

→ Can this pudding be frozen?

You can freeze it for up to 3 months, but it might feel a bit different when you thaw it out. Let it sit in the fridge overnight to thaw, then give it a good stir and maybe add a splash of milk to make it creamy again.