Creamy rice pudding with coconut milk, cinnamon, and raisins — a warming, nostalgic dessert.
This comfort pudding combines cooked rice with sweetened coconut milk, warm spices, and plump raisins. The rice becomes soft and creamy while retaining a slight chew. Served warm or chilled, it's a beloved Palauan dessert that feels both familiar and tropical.
Serves 4
In a saucepan, whisk together coconut milk, whole milk, and palm sugar over medium heat.
Stir until sugar dissolves completely, about 3 minutes. Don't boil.
Fold in cooked rice and raisins. Stir gently to combine evenly.
Reduce heat to low and simmer for 15 minutes, stirring occasionally, until creamy.
Add a pinch of cinnamon. Serve warm or chill and serve cold.
Use jasmine rice — its aroma complements the coconut well.
Whole milk adds creaminess without being overly rich.
Don't boil the mixture, or the coconut milk can separate.
Add diced mango or pineapple for tropical flavor
Sprinkle toasted coconut flakes on top
Use cardamom instead of cinnamon for an Indian twist
Refrigerate up to 4 days. Reheat gently with a splash of milk.
Rice pudding traditions span the globe. In Palau, coconut milk and local fruit adaptations make it distinctly island cuisine.
Yes — slightly drier day-old rice actually works better, as it absorbs the creamy liquid without becoming mushy.
You can use it, but the flavor will be different. Reduce the whole milk if you do.
Per serving (180g) · 4 servings total
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