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Coconut Tres Leches Rice Pudding Recipe

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3.9 from 27 reviews

This Coconut Tres Leches Rice Pudding is a luscious fusion of creamy coconut milk, sweet condensed milk, and tender arborio rice, infused with a hint of cinnamon and a delicate touch of rose water. Perfectly chilled and topped with toasted shredded coconut, this dessert offers a rich tropical twist on the classic Latin American tres leches cake in a comforting pudding form.

Ingredients

Main Ingredients

  • 1 cup arborio rice or any short grain rice
  • 1 can sweetened condensed milk (14 oz)
  • 1 can full fat coconut milk (13.5 oz)
  • 1-2 cups 2% fat milk
  • 1 cinnamon stick
  • Few tablespoons rose water (optional but recommended)
  • Few tablespoons shredded coconut for topping

Instructions

  1. Cook the Rice: In a pot, combine the arborio rice with approximately 3 cups of water and a cinnamon stick. Bring to a boil, then reduce to medium-high heat and simmer, stirring occasionally, until the rice is soft and fully cooked. If water starts to dry up before the rice is tender, add a bit more water as needed.
  2. Drain and Remove Cinnamon: Once the rice is cooked and soft, drain any excess water if present and discard the cinnamon stick.
  3. Add Milks and Simmer: Transfer the cooked rice to a large pot and pour in the sweetened condensed milk, full-fat coconut milk, and 1 to 2 cups of 2% milk. Stir to combine and cook gently over medium-low heat for 15 to 20 minutes, stirring frequently to prevent sticking and allow flavors to meld. The mixture will be liquidy at this point.
  4. Chill to Thicken: Turn off the heat and allow the pudding to cool to room temperature. Then transfer it to the refrigerator and chill for several hours or overnight. During chilling, the rice will absorb the milk mixture, resulting in a thick and creamy consistency.
  5. Toast Coconut Topping: In a dry pan over medium heat, toast shredded coconut until golden brown, stirring frequently to avoid burning. Remove from heat.
  6. Serve: Serve the chilled rice pudding garnished with a few drops of rose water and a sprinkle of toasted shredded coconut for added aroma and texture.

Notes

  • Keep the rice pudding covered with plastic wrap to prevent a skin from forming on top while chilling.
  • Stored properly in an airtight container and refrigerated, this pudding stays fresh for up to 10 days.
  • Rose water is optional but highly recommended for authentic floral notes.
  • Use short grain rice like arborio for the creamiest texture; other short grain rice varieties can be used as substitutes.

Find it online: https://flavorspath.com/coconut-tres-leches-rice-pudding-recipe/