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.
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.
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.
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.
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.
| Calories | 540 kcal |
|---|
