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!
Tulip Weck Glass Jars
These glass weck jars are the perfect way to serve individual portions!
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)
Ingredients
- 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
Instructions
- 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!
Lara says
Do you think I could make this with leftover rice? We often have leftovers from another meal. I’m wondering if it would still thicken?
Jamie Silva says
Yes, you can! Just start your process on step 3 since you’re using cooked rice. :)