Cinnamon Coconut Rice Pudding is a creamy, comforting dessert with a tropical twist. This recipe combines the warm spice of cinnamon with the rich flavor of coconut milk, making it perfect for both cozy nights in and impressing guests.
Rice is the heart of this dish, providing a starchy base that absorbs flavors beautifully. Coconut milk adds a rich, creamy texture and a subtle tropical flavor. Granulated sugar sweetens the pudding, while salt enhances the overall taste. Vanilla extract complements the spices and adds a layer of aromatic sweetness. Cinnamon and nutmeg bring warmth and complexity, while shredded coconut offers a delightful texture contrast.
This pudding is delightful served warm or chilled. For a tropical flair, serve it with fresh mango slices on the side. A dollop of whipped cream or a scoop of vanilla ice cream can turn it into an indulgent dessert.
Start by rinsing the rice under cold water until the water runs clear. This removes excess starch, preventing the pudding from becoming gummy. Once rinsed, combine the rice with 2 cups of water in a medium saucepan. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 18-20 minutes. You want the rice tender and water fully absorbed. If you're unsure, give it a little taste test; it should be soft but not mushy.
Next, stir in the coconut milk, sugar, and salt. Cook this mixture over medium heat, stirring frequently. You’re aiming for a thick and creamy consistency, which should take about 15-20 minutes. Keep an eye on it — you don’t want it sticking to the bottom of the pan.
Remove the pan from heat and stir in the vanilla extract, cinnamon, and nutmeg. The spices should be well combined, giving the pudding a lovely warm hue. Let it cool for a few minutes before serving, allowing the flavors to meld together.
Finally, sprinkle the shredded coconut over the top just before serving. Toast it first if you like a nutty flavor and a little crunch.
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