Save The steam curling up from my kitchen window that first rainy Tuesday carried this impossibly creamy coconut sweetness through the entire apartment. My roommate actually poked her head in, thinking I'd opened a bakery somewhere between the living room and my tiny kitchen bench.
I brought a batch to our summer potluck last year, and three people immediately asked for the recipe before even taking their second bites. Watching my friend's eyes light up when she realized it was gluten-free too—she'd been missing out on desserts for months.
Ingredients
- 1 cup jasmine rice, rinsed: The floral perfume of jasmine rice makes this dish sing, so don't swap it for plain long-grain unless you absolutely must
- 1 ½ cups full-fat coconut milk: The rich, velvety texture depends on this—light versions just don't give you that luxurious mouthfeel
- 1 cup water: Helps the rice cook through without making the coconut flavor too heavy
- ⅓ cup granulated sugar: Just enough to highlight the natural sweetness without making it cloying
- ¼ teaspoon salt: This tiny pinch wakes up all the other flavors and prevents the dessert from tasting flat
- 1 teaspoon vanilla extract: Pure vanilla adds that warm, comforting undertone that ties everything together
- 2 tablespoons toasted coconut flakes: The crunch against the creamy rice creates this perfect textural contrast
- 1 tablespoon chopped fresh mango or pineapple: Fresh fruit cuts through the richness and brightens each bite
Instructions
- Bring everything together:
- Combine your rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan. Give it a good stir to dissolve the sugar and watch the milk turn cloudy and beautiful.
- Let it gently bubble:
- Bring the mixture to a soft boil over medium heat. You'll see tiny bubbles forming around the edges and that coconut aroma will start filling your kitchen.
- Simmer slowly:
- Drop the heat to low, cover with a tight-fitting lid, and let it simmer for 18 to 20 minutes. The rice should absorb most of the liquid while staying tender and creamy.
- Awaken the vanilla:
- Pull the pan from the heat, stir in your vanilla extract, and keep it covered for five minutes. This resting period lets the flavors really meld together.
- Fluff and finish:
- Gently fold the rice with a fork to release steam and create those perfect fluffy grains. Top with toasted coconut and fresh fruit right before serving.
Save My grandmother tried this last Christmas and proceeded to eat it for breakfast three days in a row. Something about waking up to those gentle tropical flavors felt like a vacation she hadn't taken in years.
Make It Your Way
I've played around with different variations and discovered that swapping half the water for more coconut milk creates an incredibly rich version, perfect for special occasions. Just keep an eye on it—the higher fat content can sometimes make the rice stick to the bottom of the pan more quickly.
Serving Suggestions
Warm is my favorite way to serve this, especially on chilly evenings when that coconut comfort feels extra cozy. But I'll admit, chilled leftovers the next morning make an unexpected and delightful breakfast, especially when topped with a splash of extra coconut milk.
Storage Secrets
This dessert keeps beautifully in the refrigerator for up to four days, though it rarely lasts that long in my house. The rice does firm up slightly when chilled, but a quick splash of coconut milk and gentle reheating brings it right back to that creamy perfection.
- Store in an airtight container to prevent the rice from absorbing other fridge odors
- Add a tablespoon of coconut milk when reheating to restore creaminess
- Bring to room temperature for 20 minutes before serving for the best texture
Save There's something deeply satisfying about transforming a handful of pantry staples into a dessert that feels like it came from a restaurant kitchen. Maybe that's why this recipe has earned its permanent place in my regular rotation.
Recipe FAQs
- → Can I make sweet coconut rice ahead of time?
Yes, prepare it up to 2 days in advance and store refrigerated in an airtight container. Reheat gently with a splash of coconut milk to restore creaminess before serving.
- → What type of rice works best for this dessert?
Jasmine rice is traditional for its fragrant aroma and slightly sticky texture when cooked. Sticky rice creates an even chewier, more authentic version, while arborio yields a creamier result similar to rice pudding.
- → How do I store leftovers?
Keep in a sealed container in the refrigerator for 3-4 days. The rice may absorb remaining liquid and become denser—add a tablespoon of coconut milk when reheating to bring back the creamy consistency.
- → Can I use alternative sweeteners?
Absolutely. Brown sugar adds caramel notes, maple syrup provides depth, honey offers floral sweetness, or coconut sugar enhances the tropical profile. Adjust quantities to taste as sweetness intensity varies.
- → Is this dessert naturally vegan?
Yes, all ingredients are plant-based. The dessert is naturally dairy-free, gluten-free, and suitable for vegetarian and vegan diets when using pure coconut milk without additives.
- → What toppings complement sweet coconut rice?
Toasted coconut flakes add crunch, fresh tropical fruits like mango or pineapple provide brightness, a drizzle of coconut cream enhances richness, toasted sesame seeds offer nuttiness, or a scoop of vanilla ice cream creates a lovely temperature contrast.