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 Arroz con Coco

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This stovetop rice pudding is a traditional Spanish dessert—unpretentious yet deeply flavorful. I’ll admit I hadn’t given rice pudding much thought before, despite how iconic it is in Spanish households and restaurants. My goal was to create a healthier, creamier version with a delicious twist and no unnecessary added sugar. I hope you love it!

I think what I love most is the simplicity of it. That’s probably what gives it that cozy, “grandma’s kitchen” feeling in the first place. But I’m all about high-quality ingredients and simple, well-made food — and that’s exactly what a good rice pudding delivers.

Table of Contents

  • Why You’ll Love This Recipe
  • Ingredient Notes
  • Arroz con coco
  • How to make  Arroz con coco
  • Secrets to Success
  • Recipe Variations 
  • Storage Tips
  • Recipe FAQs
  • Related post

Why You’ll Love This Recipe

You’ll love arroz con coco because it’s the perfect blend of comfort and tropical flavor. The creamy richness of coconut milk transforms simple rice into something lush, fragrant, and deeply satisfying. Every bite carries a subtle sweetness balanced by a hint of toasted coconut, giving the dish a warm, nostalgic feel—like a bowl of sunshine that reminds you of coastal kitchens and slow, relaxed afternoons.

You’ll also love how versatile and enjoyable arroz con coco is. It pairs beautifully with savory dishes like fish or chicken, yet it’s delicious enough to enjoy on its own. The texture is soft and silky, the aroma irresistible, and the flavor both familiar and exciting. Whether you’re craving something cozy or want a taste of the tropics, arroz con coco delivers every single time.

Ingredients Note:

These ingredients aren’t just tasty but also offer amazing benefits for your health too, just like:

  • Water – Supports hydration, which is essential for healthy skin, hormonal balance, and digestion.
  • Arborio rice – Provides energy-supporting carbohydrates that can help stabilize mood and blood sugar when paired with balanced meals.
  • Cinnamon sticks – May help regulate blood sugar levels, which can support hormonal balance and reduce PMS-related cravings.
  • Cloves – Contain antioxidants that support immune health and may help ease menstrual discomfort.
  • Plant-based milk – Offers calcium and vitamin D (varies by type) that support bone health, especially important for women as they age.
  • Sweetened condensed coconut milk – Provides healthy fats that support hormone production and satiety.
  • Coconut sugar – Has a lower glycemic index than regular sugar, helping reduce sharp blood-sugar spikes.
  • Pinch of pink salt – Supplies trace minerals that support electrolyte balance, especially important during menstruation or active days.
 Arroz con Coco
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 Arroz con Coco

Recipe by Glennys MarquezCourse: Recipes
Servings

6

servings
Prep time

35

minutes

Ingredients

  • 1 1/2 cups water

  • 1/2 cup Arborio rice

  • 2 cinnamon sticks

  • 4 cloves

  • 1 cup plant-based milk

  • 1/4 cup sweetened condensed milk (coconut milk)

  • 2 tablespoons coconut sugar

  • Pinch of pink salt

Directions

  • Place the water, cinnamon sticks, and cloves in a pot. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes. Remove the cloves.
  • Add the rice and a pinch of salt and cook for 10 minutes over medium heat.
  • Add the sweetened condensed milk and cook for another 10 minutes over medium heat.
  • Add the plant-based milk and coconut sugar. Mix well and cook over medium-low heat until the rice is cooked and most of the liquid has evaporated. Turn off the heat and remove the cinnamon sticks.
  • Garnish with more ground cinnamon and raisins.

Secrets to Success

  • This recipe is a delicious treat that you can prepare in advance and refrigerate for up to 3 days.
  • You can also make it as a meal prep and freeze it in individual containers. To reheat, simply add more plant-based milk and it’s ready.

Recipe Variations

Here are two delicious varieties of  Arroz con coco that you can try at home

1. Sweet Coconut Yogurt Arroz con Coco

    Cook 1 cup of rice with 1 cup coconut milk and a pinch of salt until tender. Stir in ½ cup coconut yogurt, ¼ cup sugar, and a teaspoon of vanilla, simmering for 5 more minutes until creamy. Serve warm, topped with toasted coconut flakes.

    2. Tropical Mango Coconut Yogurt Arroz con Coco
    Cook 1 cup rice in 1 cup coconut milk with a pinch of salt, then fold in ½ cup coconut yogurt and ¼ cup sugar. Add ½ cup diced ripe mango and cook for 2–3 minutes until the mango is warm. Chill slightly or serve warm for a tropical twist.

    Recipe FAQs

    1. Can I use a different type of rice for arroz con coco?
    Yes—long-grain rice works for a fluffy texture, while Arborio or short-grain rice creates a creamier, pudding-like consistency.

    2. Is coconut milk required for authentic flavor?
     Coconut milk is essential because it provides the signature aroma, richness, and sweet nuttiness that defines arroz con coco.

    3. Can I make arroz con coco less sweet or sugar-free?
     Absolutely—simply reduce the coconut sugar or omit it entirely, and the dish will still have natural sweetness from the coconut milk.


    Try this recipe at home, share your photos on the stories, and tag us @gmarquezfitness

    Enjoyed it!

    xo,


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