Arróz con Leche de Coco (Coconut Rice Pudding)

Coconut Rice Pudding

This Arróz con Leche de Coco is a traditional dessert from the department of Chocó in Colombia. The coconut adds a wonderful flavor to classic rice pudding. Serving a homemade dessert is a special treat, not a daily occurrence in my house, so to me, it better be worth the extra calories.

Buen provecho!



  • 6-8 servings
  • 1 cup rice, rinsed
  • 4 cups water
  • Pinch of salt
  • 2 cups whole milk
  • 1 can (12 oz) of coconut milk
  • 1/4 cup cream of coconut
  • 1 can (14 oz) sweet condensed milk
  • 1/2 cup raisins


  1. Place the rice and the water in a large saucepan. Bring to a boil over medium heat and cook for about 5 minutes.
  2. Reduce the heat to medium-low, add the salt and stir well. Cook uncovered for approximately 30 minutes.
  3. Reduce the heat to low and add the milk, coconut milk, cream of coconut and condensed milk. Stir with a wooden spoon. Cook for 1 hour, or until the rice pudding thickens to desire consistency.
  4. Add the raisins and stir well, remove from heat, and let it cool at room temperature. The consistency should be very creamy. Refrigerate for a least 1 hour or overnight.
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  1. says

    I’ve been making my mother’s recipe for years….never thought to use coconut products in it. This is a triple threat coconut dessert! Condensed milk, the coconut creme AND the coconut milk. A delight, Erica!


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