Coconut Arborio Rice Pudding

Coconut Arborio Rice Pudding

  • Prep: 10 min
  • Cook Time: 45 min
  • Total: 55 min
  • Serving: 6 Servings

This quick dessert is made with coconut milk and Arborio rice, which is Italian short-grained rice with a high starch content that is frequently used in puddings and risotto.


  • 1 quart whole milk
  • 1 cup arborio rice, about 8 ounces
  • 1/2 cup sugar
  • 1 14-ounce can unsweetened coconut milk
  • 1/2 cup coarsely shredded unsweetened coconut
  • 2 cups water


  1. Place the milk, rice, sugar and water into a saucepan over medium-high heat and bring to a boil. Once boiling, reduce the heat to medium and simmer the mixture for 30 minutes, stirring occasionally.
  2. Pour in the coconut milk and bring the mixture back to a simmer; stir and cook the rice mixture for 10 minutes.
  3. Place the shredded coconut in a small sauté pan over medium heat and toast, stirring constantly, for 3-4 minutes until golden. Set aside to cool.
  4. Transfer the pudding into bowls and serve sprinkled with the toasted coconut.

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