Description
This Coconut Tres Leches Rice Pudding is an ultra-creamy, indulgent dessert with a tropical twist! Infused with coconut milk and topped with toasted coconut flakes, this dish is rich, comforting, and beautifully presented with edible flowers for an elegant touch.
Ingredients
Units
Scale
For the Rice Pudding
- 1 cup Arborio or short-grain rice
- 2 cups water
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream (or more coconut milk for dairy-free)
- 1/4 cup sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For Garnish
- 1/2 cup shredded coconut (toasted)
- Edible flowers (optional)
- A sprinkle of cinnamon
Instructions
-
Cook the Rice
- In a medium saucepan, bring water and rice to a boil over medium heat.
- Reduce to low, cover, and simmer until water is absorbed (about 15 minutes).
-
Make It Creamy
- Stir in coconut milk, evaporated milk, sweetened condensed milk, heavy cream, sugar, vanilla, cinnamon, and salt.
- Cook over low heat, stirring frequently, until thick and creamy (about 20–25 minutes).
-
Toast the Coconut
- In a dry pan, toast shredded coconut over medium heat until golden brown, stirring constantly.
-
Serve & Garnish
- Pour warm or chilled rice pudding into bowls or elegant teacups.
- Sprinkle with toasted coconut and a light dusting of cinnamon.
- Garnish with edible flowers for a stunning presentation.
Notes
- Dairy-Free Option: Replace evaporated milk, condensed milk, and heavy cream with coconut cream or almond milk.
- Make It Ahead: Rice pudding thickens as it cools—add a splash of milk when reheating for a creamy consistency.
- Baked Version: For a firmer pudding, transfer to a baking dish, sprinkle with cinnamon, and bake at 350°F (175°C) for 15 minutes.
- Leftover Rice? Use 2 cups of cooked rice and skip the initial water step.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: Latin American, Tropical
