Arroz Doce de Coco

Arroz Doce de Coco – Coconut rice pudding with cinnamon

This creamy rice pudding, Arroz Doce de Coco, brings a tropical twist to a classic Angolan treat. Imagine tender grains of rice simmered in a rich mixture of coconut milk, whole milk and fragrant spices. The starch from the rice creates a lush pudding base, while cinnamon and lemon zest add warmth and a bright aroma. The result is a silky, lightly sweet pudding – reminiscent of Portuguese arroz doce, but made with Angola’s abundant coconut for a distinct flavor.

In Angola, this dessert is often enjoyed at festive meals or in the cooler evening after a hearty dinner. The coconut milk gives it a velvety, exotic taste that pairs beautifully with the warming notes of cinnamon and the hint of citrus. Sometimes sweetened condensed milk or a touch of honey is added for extra depth. Arroz Doce de Coco can be served warm, just as it finishes cooking, or chilled for a refreshing treat. It’s naturally gluten-free and can be vegan if you use all coconut milk and plant-based milks. With its creamy texture and familiar flavor, this pudding is both comforting and special.

Arroz Doce de Coco – Creamy Angolan Coconut Rice Pudding
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Arroz Doce de Coco – Creamy Angolan Coconut Rice Pudding

Recipe by Travel S HelperCourse: DessertCuisine: AngolanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

540

kcal

Arroz Doce de Coco is a one-pot coconut rice pudding. Start by combining rice, water, coconut milk, whole milk, a cinnamon stick and lemon zest in a saucepan. Simmer gently, stirring occasionally, until the rice is very soft and the mixture is thick and creamy (about 25 minutes). Stir in sugar (brown sugar adds a caramel touch) and a little honey, cooking a few more minutes until melted and well blended. Remove the cinnamon and zest. The pudding will be thick; it sets further as it cools. Serve in bowls dusted with cinnamon or garnished with a lemon twist. The flavor is rich with coconut and warm spices, making it a cozy dessert for family gatherings or a festive holiday table.

Ingredients

  • 200 g medium-grain rice (e.g., jasmine or Carolino) – provides the starch base. Rinse before using.

  • 400 ml canned coconut milk – gives richness and signature coconut flavor.

  • 500 ml whole milk (or half water, half milk) – adds creaminess (use all coconut milk for a dairy-free version).

  • 150 ml water – to start cooking the rice.

  • 1 cinnamon stick (or 1 teaspoon ground cinnamon) – infuses the pudding as it cooks.

  • Zest of 1 lemon (optional) – adds a citrus brightness.

  • 120 g brown or granulated sugar – sweetens the pudding. Brown sugar gives a deeper flavor.

  • 2 tablespoons honey (or extra sugar) – rounds out sweetness (optional).

  • Pinch of salt – balances the flavors.

  • 1–2 tablespoons shredded coconut (for garnish, optional).

Directions

  • Combine and simmer (25 minutes): In a medium saucepan, combine the rinsed rice, water, coconut milk, whole milk, cinnamon stick and lemon zest. Bring to a gentle boil, then reduce heat to low. Simmer, uncovered, stirring occasionally, until the rice is completely soft and the liquid has thickened into a creamy consistency (about 20–25 minutes). The mixture will look soupy at first but will thicken as the rice releases starch.

  • Add sweeteners (5 minutes): Stir in the sugar and honey (if using). Continue to cook over low heat, stirring constantly, for another 5–8 minutes until the sugar is fully dissolved and the pudding thickens further. The consistency should be that of creamy porridge.

  • Finish and cool: Remove from heat and discard the cinnamon stick and lemon zest. Transfer the pudding to serving bowls or a shallow dish. Sprinkle with extra cinnamon and shredded coconut, if desired. Serve warm or allow to cool; it will set into a thicker pudding as it chills.

Equipment Needed

  • Medium saucepan with lid (for simmering rice)
  • Spatula or wooden spoon (for stirring)
  • Zester or grater (for lemon zest)
  • Measuring cups and spoons
  • Serving bowls or ramekins

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings: Arroz Doce de Coco is delicious warm or cold. For a festive touch, top each serving with toasted coconut flakes, a dollop of whipped coconut cream, or fresh mango slices. The cinnamon aroma is classic – sprinkle a little more on top before serving. It pairs nicely with strong coffee or a sweet dessert wine. Serve it as is, or accompany it with grilled pineapple or papaya for extra tropical flair.
  • Storage & Reheating: Refrigerate leftovers in a covered container for up to 3 days. The pudding will firm up; to reheat, stir in a splash of milk or water and gently warm on the stove, stirring until creamy again. Do not freeze, as the texture will become grainy.

Variations & Substitutions:

  • Vegan/Non-Dairy: Use 900 ml coconut milk (canned) instead of regular milk, and sweeten with maple syrup instead of honey.
  • Spiced Rice Pudding: Add a pinch of ground nutmeg or cardamom along with the cinnamon.
  • Fruit Add-In: Stir in raisins, diced pineapple, or mango chunks after cooking, for a fruity version.
  • No Citrus: Omit lemon zest and substitute vanilla extract for a more traditional arroz doce flavor.

Chef’s Tips:

  • Rinse the Rice: Washing the rice first removes excess starch and prevents clumping, yielding a silkier pudding.
  • Monitor Liquid: Stir often during simmering. If the liquid evaporates too quickly before the rice is cooked, add more milk or water in small amounts.
  • Sweetener Balance: Taste before adding all the sugar. Depending on your coconut milk sweetness, you may want less sugar for a milder dessert.

Shopping & Make-Ahead:

  • Shopping List: Medium-grain rice, canned coconut milk, cinnamon, lemon.
  • Prep Ahead: Rinse the rice and zest the lemon a day ahead. Arroz doce can be cooked ahead and gently reheated or served cold; flavors often improve after a few hours.

Nutrition Facts (per serving)

Calories

540 kcal

Total Fat

15 g

Sat. Fat

10 g

Carbs

75 g

Fiber

2 g

Sugar

50 g

Protein

7 g

Allergens

Coconut, Dairy (milk)

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