Creamy Coconut Pudding

This cloud-like coconut rice pudding turns everyday items into a decadent treat that'll soothe your soul with each bite. The velvety consistency paired with exotic coconut notes creates a versatile dessert you'll enjoy either warm from the pot or cool from the fridge.

I came up with this rice pudding for a beach-themed dinner with friends, and it's now become my go-to sweet finale. The magic happens when you mix coconut and condensed milks - they create this smooth, silky finish that always gets compliments.

Ingredients

• Medium or short-grain white rice: Gives you that dreamy creaminess since it lets out more starch than longer varieties
• Whole milk: Forms the foundation that softens the rice just right
• Coconut milk: Brings genuine island flavor and wonderful richness
• Sweetened condensed milk: Adds silky smoothness with just the right touch of sweetness
• Heavy cream: Boosts the indulgent feel and keeps the pudding from getting too thick
• Cinnamon: Gives a cozy spice kick that works against the sweetness
• Golden raisins: Add pops of sweet fruitiness and nice chewy bits throughout
• Sweetened shredded coconut: Doubles down on the tropical taste and adds interesting texture
• Toasted coconut for topping: Makes it look fancy while adding a satisfying crunch

Step-by-Step Instructions

Getting The Rice Going:

Mix your rice with whole milk and coconut milk in a big pot over medium-high heat until bubbling. This blend makes the perfect bath for tasty, tender rice. Once it's bubbling away, turn the heat down low and pop on a lid. This slow approach helps the rice soak up all that goodness without burning.

Softening The Rice:

Let it cook for 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. Stirring helps spread the heat around and keeps the bottom from burning.

Making It Creamy:

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. This is where the magic happens - it'll turn into that classic pudding texture you're after. You'll notice it getting thicker as it bubbles away.

Last Touches:

Take it off the heat and mix in the shredded coconut. The warmth from the pot will soften the coconut bits while keeping some texture. Let it cool a bit before eating warm, or chill it completely for a cold treat. Sprinkle toasted coconut on top for extra crunch and a pretty look.

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You Must Know

The condensed milk really is the hidden gem in this dish. During a cooking workshop in Thailand, I found out that condensed milk doesn't just add sweetness - it creates that can't-resist smoothness that makes this pudding so special. Now my family asks for this dessert at every holiday get-together.

Perfect Consistency Tips

How thick or thin your rice pudding turns out is mostly down to what you like best. For a runnier, more oatmeal-type texture, just splash in some extra milk when you're done cooking. If you want it thicker and more spoonable, let it bubble a few minutes more. Just keep in mind that your pudding will get thicker as it cools, so it's best to take it off the heat when it looks a bit thinner than what you're going for.

Storage and Make-Ahead

This coconut treat works great when made in advance. Once it's fully cooled, put it in a sealed container and keep it in the fridge for up to 5 days. The taste actually gets better after sitting overnight as the spices blend together and the coconut flavor gets stronger. When you're ready to eat it, warm it gently in the microwave or on the stove, adding a bit of milk if it's too thick. You can even pack single servings in small jars for quick snacks on busy days.

Flavor Variations

The standard recipe works as a great starting point for trying new things. Switch out raisins for bits of dried tropical fruits like mango, pineapple or papaya for an even stronger island vibe. A splash of vanilla or coconut extract adds wonderful aroma, while a spoonful of dark rum makes a grown-up version with some kick. For some crunch, try throwing in toasted chopped macadamias or pistachios right before serving. In summer, fresh mango or pineapple chunks make a fantastic fresh topping.

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Serving Suggestions

This coconut rice pudding tastes great by itself but really shines with thoughtful pairings. Serve it warm with a scoop of vanilla ice cream on top for a fancy dessert. For breakfast gatherings, offer small cold portions alongside fresh tropical fruits. During cold months, warm pudding drizzled with caramel sauce makes a comforting treat. For a fancy presentation, layer the pudding in clear glasses with fruit sauce and finish with toasted coconut flakes and a small mint leaf.

Frequently Asked Questions

→ Could I use a different rice type here?

Short or medium-grain white rice works best because it releases starch, making the mixture creamy. If you'd prefer, arborio or jasmine rice are good substitutes. Long-grain rice is okay but might not be as creamy.

→ What's the best way to keep it from turning too thick?

If you'll be chilling it, stir in ⅓ to ½ cup of extra milk as soon as you take the pot off the heat. Reheat with a bit of milk while stirring to get the creaminess back if needed.

→ Can I make this without using dairy?

Sure! Trade the whole milk and cream for more coconut milk or try almond milk. For the condensed milk, look for dairy-free coconut condensed milk at specialty stores.

→ What other mix-ins could I put in instead of raisins?

Dried mango or pineapple would give it a tropical twist. Cranberries, chopped dates, chocolate chips, or toasted nuts like macadamias are all great options too.

→ How long can I keep this pudding in the fridge?

If you pack it into an airtight container, it'll stay fresh for about 5 days in the fridge. You can even prep single servings for quick treats during the week.

→ Is it okay to freeze this dessert?

Yes, you can freeze it for up to 3 months. Just know the texture might shift when thawed. Leave it in the fridge to thaw overnight and mix in some milk if it seems too thick.