How to Make Rice Pudding Easy Coconut Milk

An easy-to-make and deliciously creamy arroz con leche de coco (coconut rice pudding) made Cuban-style with full-fat coconut milk, cinnamon, and toasted coconut flakes!

There's no question that Cuban-style arroz con leche is one of the most iconic desserts ever. Ok, maybe that's a reach but in my world, it's the best of the best! With that said, I was at my aunt's house recently. She was telling me how she once made arroz con leche but added canned coconut milk making it arroz con leche de coco.

Immediately, I was hooked. "DO TELL!" I said to her. She explained how she did it and how pretty much everyone devoured it. To the point, there was none left for her!

It all sounded delicious. Creamy, slight coconut flavor, sweetened with a bit of sugar, and showered with coconut flakes.

I was in! I needed to make this ASAP. And that I did, my friends, that I did. Here's how I brought my aunt's recipe to life!

How To Make Coconut Rice Pudding (Arroz Con Leche De Coco)

• Make the rice. In a saucepan, add the rice with water, lemon zest, and cinnamon stick. Cook at medium-high heat until the rice is soft, about 10-15 minutes. Remove the cinnamon stick and drain off any excess water. Most of the water should be absorbed into the rice. Place saucepan back on the stove.
• Make the coconut rice pudding. Add coconut milk, sugar, salt, and vanilla extract to rice and cook over low heat, uncovered, stirring occasionally until thick, for about 30-40 minutes. It does take time but patience is a virtue, my friends! Promise it will be worth the wait.
• That's all folks! Once it has thickened, remove from the heat. Serve with coconut flakes and sprinkle with ground cinnamon.

I transferred the coconut rice pudding to these weck jars and honestly, I cannot begin to tell you how delicious it is!

Hope you make it and LOVE it!

You may also like:

• Cuban-Style Arroz Con Leche (Rice Pudding)
• Guava Cake Bars (Cuban Masa Real de Guayaba)
• Cuban Shortbread Cookies (Torticas de Moron)

Coconut Rice Pudding (Arroz Con Leche De Coco)

An easy-to-make and deliciously creamy arroz con leche de coco (coconut rice pudding) made Cuban-style with full-fat coconut milk, cinnamon, and toasted coconut flakes!

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Dessert

Cuisine Cuban

• 1/2 cup uncooked long grain white rice
• 1 1/2 cups water
• Zest from one lemon
• 1 cinnamon stick
• 2 cups full-fat coconut milk
• 1/3 cup granulated sugar or more to taste
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Toasted coconut flakes and ground cinnamon for garnish

• In a saucepan, add the rice with water, lemon zest and cinnamon stick. Cook until the rice is soft, about 10-15 minutes.

• Remove the cinnamon stick and drain off any excess water. (Most of the water should be absorbed into the rice.) Place saucepan back on the stove.

• Add coconut milk, sugar, salt, and vanilla extract to rice and cook over low heat, uncovered, stirring occasionally until thick, for about 30-40 minutes.

• Remove from heat. Serve, top with coconut flakes, and sprinkle with ground cinnamon. Enjoy!

Serving: 1 serving Calories: 251 kcal Carbohydrates: 26 g Protein: 3 g Fat: 16 g Saturated Fat: 14 g Sodium: 111 mg Potassium: 183 mg Fiber: 1 g Sugar: 11 g Vitamin C: 1 mg Calcium: 25 mg Iron: 3 mg

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JAMIE SILVA
Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Since 2016, Jamie has been developing recipes inspired by her rich Cuban heritage and Latin-inspired recipes influenced by her hometown of Miami.

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