Puerto Rican-Style Coconut Rice Pudding
with Toasted Coconut | 2 servings
- Tree Nuts
This is a coconutty twist on the delicious Puerto Rican comfort food, arroz con leche. Warm and comforting, this mildly sweet and aromatically spiced rice pudding is usually made with milk or sweetened condensed milk. We opted for coconut milk to complement the toasted coconut topping and make this dairy-free. *Nutrition values are representative of a 1/2 bundle serving*
Ingredients
1 unit
Coconut Milk
(Contains: Tree Nuts)
¾ cup
Jasmine Rice
¼ cup
Shredded Coconut
(Contains: Tree Nuts)
1 tablespoon
Warming Spice Blend
2 tablespoon
Brown Sugar
Nutrition Values
Cooking Steps
Melt 2 TBSP butter in a small pot over medium-high heat. Add rice and cook, stirring occasionally, until rice is toasted and butter is absorbed, 2-3 minutes. Stir in 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Meanwhile, melt 1 TBSP butter in a small pan over medium-high heat. Add coconut flakes and 2 tsp white sugar. Cook, stirring occasionally, until coconut is lightly browned and fragrant, 2-3 minutes. Remove pan from heat. Once rice is done, fluff with a fork; stir in 2 TBSP butter, coconut milk, brown sugar, 1½ tsp Warming Spice Blend, and 2 TBSP white sugar. Cook over low heat, stirring occasionally, until mixture has thickened slightly, 3-5 minutes (it will continue to thicken as it cools!). Divide between shallow bowls; top with toasted coconut and a pinch of remaining Warming Spice Blend. Serve immediately.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the warm, comforting taste with toasted coconut adding a delicious touch. Some found it bland or overly spiced.
- Ease of prep: Several noted it was easy to make, though a few felt it was time-consuming for a dessert.
- Suggestions: Consider adding more coconut milk for creaminess, and watch the coconut topping closely to avoid burning 🍲.
- Texture: Some found it too thick or dry; others wished for a creamier, more pudding-like consistency.
- Portions: Generous servings reported, with some finding it made more than expected.
Reviews from our home cooks
Absolutely wonderful! The toasted coconut gives wonderful flavor and texture! This is actually very similar to the rice I grew up on!
Involved prep but worth it! Delicious! SUPER easy to over toast the coconut, use care! Coconut really makes this dessert's flavor profile something extra special.
Delish! The toasted coconut on top was a nice touch. Made more than I expected.
This reminded me of being a kid again, the way my mom would make it. It was how she had it growing up in Puerto Rico. Too bad she lives in California BUT I have sent her coupons!!!
Excellent! Spices somewhat overshone the coconut, but were balanced very well.
It was good and very thick. My mom suggested add a bit more water to make it more pudding like
My husband made this for our dessert one night and it was easy enough for him to make and very tasty. I don't know that I'd call it pudding, his was dry.
To improve, perhaps add more coconut milk or cream. I made it according to the instructions, but was not very creamy. We ate part of it but then put it back on the stove and added cream to it. Much improved.
Very yummy! Not too sweet. Also be careful, following the instructions I still burned the coconut crumble
That s needed more coconut milk. It became dry with the amount provided; I had to add more when I rewarmed it. Another package of coconut milk would be helpful!
