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A white ceramic bowl filled with thick and velvety coconut rice pudding, topped with golden-brown toasted coconut flakes and fresh mint leaves. (Coconut Rice Pudding)

Coconut Rice Pudding with Toasted Coconut and Fresh Mint

A rich, velvety Coconut Rice Pudding made with thick coconut milk and tender jasmine rice. Topped with golden toasted coconut flakes and fresh mint for a tropical, dairy-free dessert that is both comforting and elegant.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Breakfast, Desserts
Cuisine: Thai-inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (185g) Jasmine rice Rinsed thoroughly
  • 2 cans (800ml) Full-fat coconut milk Canned is essential
  • 1/2 cup (100g) Granulated sugar Keeps the pudding ivory
  • 1/4 tsp (1.5g) Fine sea salt
  • 1 tsp (5ml) Vanilla extract Added at the end
  • 1/2 cup (45g) Unsweetened coconut flakes Toasted until golden-brown
  • 2 leaves Fresh mint Garnish

Equipment

  • 1 Heavy-Bottomed Saucepan Prevents scorching
  • 1 Silicone spatula For constant stirring
  • 1 Small Non-stick Skillet For toasting coconut

Instructions
 

Cook the Rice
  1. Combine rinsed rice, 1.5 cups (360ml) water, and salt in a saucepan. Simmer covered for 15 minutes until tender.
Infuse with Coconut
  1. Stir in coconut milk and sugar. Simmer uncovered for 20-25 minutes, stirring frequently until the mixture is a thick, velvety ivory cream.
  2. Remove from heat and stir in vanilla extract. Let rest for 10 minutes to thicken.
Toast and Serve
  1. Toast coconut flakes in a dry skillet over medium heat until golden-brown. Watch closely to prevent burning.
  2. Spoon pudding into bowls, top with a cluster of toasted flakes, and add two fresh mint leaves.

Notes

Use canned coconut milk for the highest fat content and creamiest results.
Don't skip rinsing the rice; it ensures the pudding is velvety rather than sticky.
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