A creamy Ghanaian coconut rice pudding warmed with cinnamon, nutmeg and ginger, sweetened with condensed milk.
Rice pudding sweetened with coconut milk and warm spice isn't a single named dish in Ghana the way jollof or red red are, but it draws directly on real ingredients and flavors deeply woven into Ghanaian home cooking — coconut, ginger, nutmeg and cinnamon all appear regularly in Ghanaian porridges and sweet treats like tombrown (a roasted corn and millet porridge) and koko. This pudding brings those familiar warm spices into a coconut-rice format that would feel at home on a Ghanaian breakfast or dessert table. The rice is simmered slowly in a mix of coconut milk and regular milk until it breaks down slightly and thickens the pudding naturally, a process that shouldn't be rushed if you want a truly creamy texture rather than a soupy one. Warm spices — cinnamon, nutmeg and fresh grated ginger — are added early so they infuse throughout the cooking rather than just sitting on top, echoing the way ginger is used generously across Ghanaian drinks and porridges. Sweetened condensed milk stirred in near the end adds richness and a deep caramel-like sweetness that plain sugar can't match, finishing a pudding that's comforting, warmly spiced and distinctly West African in character.
Serves 5
Combine rice, coconut milk, whole milk, cinnamon, nutmeg, ginger and salt in a heavy pot. Bring to a gentle simmer over medium heat.
Reduce heat to low and simmer uncovered, stirring often, 30-35 minutes until the rice is very tender and the mixture has thickened into a creamy pudding.
Stir in the condensed milk and simmer 5 minutes more, adjusting sweetness to taste.
Remove from heat and let sit 10 minutes; the pudding will continue to thicken as it cools.
Spoon into bowls warm, or chill for a cold pudding, and top with toasted coconut flakes.
Stir often during the long simmer to prevent the rice from sticking and scorching on the bottom of the pot.
Grate the ginger finely so it distributes smoothly through the pudding rather than leaving stringy bits.
The pudding thickens significantly as it cools, so remove it from the heat while it's still slightly looser than you want the final texture.
Extra warmth: add a pinch of ground cloves along with the cinnamon and nutmeg for a deeper spice profile.
Fruit-topped: serve with sliced ripe mango or banana for a fresh, fruity contrast.
Less sweet: reduce the condensed milk to a quarter cup and add a tablespoon of regular sugar instead for a more subtly sweet pudding.
Refrigerate covered up to 4 days. The pudding thickens considerably once chilled; loosen with a splash of milk when reheating gently on the stovetop or in the microwave.
Ginger, nutmeg and coconut are all deeply embedded in Ghanaian cooking, appearing in everyday porridges like koko (fermented millet porridge) and warm ginger drinks sold across the country. While this specific coconut rice pudding isn't a single named heritage dish, its spicing draws directly on flavors that have long been part of Ghanaian breakfast and snack culture.
You can, but the pudding will be noticeably less creamy and rich. Full-fat coconut milk gives the best texture for this style of pudding.
This usually just means it needs more time — keep simmering and stirring; rice pudding thickens gradually and also continues to set as it cools off the heat.
Yes — use a full-fat plant-based milk in place of the whole milk and a dairy-free sweetened condensed milk alternative, both widely available, for a fully dairy-free version.
Per serving (220g / 7.8 oz) · 5 servings total
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