A creamy coconut rice pudding sweetened with panela and studded with raisins, the way it's served along Colombia's Caribbean coast.
Arroz con coco is a beloved Caribbean-Colombian dish that walks the line between side dish and dessert, depending on the household. Along the coast around Cartagena, coconut is central to the local cuisine, and this rice pudding showcases it simply β simmered slowly until the milk turns rich and slightly nutty. The key technique is toasting the coconut milk on its own before adding the rice, letting the fat separate and deepen in flavor the way it would over an open fire in a traditional coastal kitchen. From there, it's a patient simmer, stirring just enough to keep the rice from sticking without breaking it down into mush. Sweetened with panela β Colombia's unrefined cane sugar β and dotted with raisins, it's traditionally served both warm as a side to fried fish and chilled as a standalone dessert.
Serves 4
In a saucepan over medium heat, simmer the coconut milk alone for 8-10 minutes until it separates slightly and the oil rises, stirring occasionally.
Stir in the rice, water, cinnamon stick, cloves and salt. Bring to a gentle boil, then reduce to low.
Cover and cook 18-20 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to a loose porridge.
Stir in the panela and raisins. Continue cooking uncovered 5 minutes, until the sugar dissolves and the pudding thickens further.
Remove the cinnamon stick and cloves. Let cool slightly β it thickens as it sits β then top with toasted shredded coconut before serving.
Serve warm or chilled; both are traditional depending on the household.
Simmer the coconut milk alone first β this toasting step is what gives the pudding its deep, nutty coconut flavor.
Use panela if you can find it; its molasses notes are closer to the traditional flavor than plain brown sugar.
Stir occasionally, not constantly, so the rice doesn't turn gluey from over-agitation.
Add a splash of dark rum at the end for an adult version popular on the Caribbean coast.
Swap raisins for chopped dried mango for a more tropical twist.
Use full-fat coconut cream instead of coconut milk for an even richer pudding.
Refrigerate in an airtight container up to 4 days. It thickens considerably when cold; loosen with a splash of milk when reheating.
Arroz con coco is a staple dessert and side dish along Colombia's Caribbean coast, particularly in Cartagena, where coconut, sugarcane and rice β all central to the region's colonial-era trade routes β combine into this comforting sweet rice.
Yes, that's standard β just shake the can well since the cream and liquid separate in storage.
Dark brown sugar is the closest substitute; light brown sugar works too but gives a milder flavor.
Simmer it uncovered a few extra minutes β the rice continues to absorb liquid and thicken as it cools, so it's often thinner than expected while still hot.
Per serving (220g / 7.8 oz) Β· 4 servings total
Ask our AI cooking assistant anything about this recipe β substitutions, techniques, scaling.
Chat with AI Chef βJoin the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1β2 business days.
Β© 2026 MyCookingCalendar. All rights reserved.
