Coconut Rice Sweet Dessert (Print)

Fragrant jasmine rice simmered in coconut milk, lightly sweetened with vanilla for an elegant tropical dessert.

# What You Need:

→ Rice

01 - 1 cup jasmine rice, rinsed until water runs clear

→ Liquids

02 - 1 ½ cups full-fat coconut milk
03 - 1 cup water

→ Sweetener & Flavor

04 - ⅓ cup granulated sugar
05 - ¼ teaspoon salt
06 - 1 teaspoon vanilla extract

→ Garnish (optional)

07 - 2 tablespoons toasted coconut flakes
08 - 1 tablespoon chopped fresh mango or pineapple

# Directions:

01 - In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, sugar, and salt. Stir well to dissolve sugar and distribute salt evenly.
02 - Place saucepan over medium heat and bring mixture to a gentle boil, stirring occasionally to prevent rice from sticking to the bottom.
03 - Reduce heat to low, cover tightly with lid, and simmer for 18–20 minutes until rice is tender and most liquid is absorbed.
04 - Remove from heat, uncover, and stir in vanilla extract until evenly incorporated. Cover and let stand for 5 minutes to allow flavors to meld.
05 - Fluff rice gently with a fork to separate grains. Serve warm or at room temperature, topped with toasted coconut flakes and fresh fruit if desired.

# Helpful Hints:

01 -
  • The rice grains stay separate yet creamy, creating this perfect balance that even my dessert-skeptical friend Mark requested the recipe for after one bite.
  • You can make it ahead and enjoy it cold from the fridge when that late-night sweet craving hits, which happens to me more often than I care to admit.
02 -
  • Rinsing the rice thoroughly before cooking removes excess starch and prevents that gluey texture I encountered during my first three attempts.
  • The dessert will continue to thicken as it cools, so if youre serving it later, you might want to add a splash more coconut milk just before serving.
03 -
  • For special occasions, infuse the coconut milk with a kaffir lime leaf or pandan leaf while cooking, then remove before serving for an authentic Southeast Asian aromatic profile.
  • The perfect coconut rice sweet should coat the back of a spoon but still flow slowly when tilted—if its too thick during cooking, add coconut milk tablespoon by tablespoon until you reach this consistency.
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