Dessert
Sweet Coconut Rice (Filipino-style)
Original name: Coconut Rice (Sweet)
About this dish
Growing up, my Lola always made sweet coconut rice for family gatherings. It’s a humble dish, but the aroma of toasted coconut and creamy rice always brings me back to her kitchen.
This version is softly sweet, lightly aromatic, and perfect as a comforting breakfast or dessert.
Ingredients
UK and US measurements are both included for every recipe.
jasmine rice
grain200 g
Imperial measurement: 1 cup
coconut milk
liquid400 ml
Imperial measurement: 1¾ cups
granulated sugar
seasoning50 g
Imperial measurement: ¼ cup
salt
seasoning1.5 g
Imperial measurement: ¼ teaspoon
toasted shredded coconut (for garnish)
fruit30 g
Imperial measurement: ⅓ cup
Method
Rinse the rice
2 minutesPlace the jasmine rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Combine rice and coconut milk
1 minuteIn a medium saucepan, combine the rinsed rice, coconut milk, sugar, and salt. Stir well to dissolve the sugar.
Bring to a boil
5 minutesPlace the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Simmer covered
18 minutesOnce boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-18 minutes, or until the rice has absorbed most of the liquid and is tender.
Rest and fluff
5 minutesRemove the saucepan from the heat and let it stand, covered, for 5 minutes. Then fluff the rice gently with a fork.
Toast the coconut (optional)
3 minutesWhile the rice rests, toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant. Watch it carefully, as it burns quickly.
Serve
1 minuteServe the sweet coconut rice warm, topped with the toasted shredded coconut if using. Enjoy as a dessert or sweet breakfast.
Equipment
- Fine-mesh strainer
- Medium saucepan with lid
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Fork for fluffing
Nutrition facts
Tips
- For a richer coconut flavor, you can replace up to half of the coconut milk with freshly squeezed coconut cream, but keep the total liquid the same.
- If you prefer a more firm texture, use regular long-grain rice, but note that cooking time will vary slightly.
- Toast the shredded coconut in a dry pan over medium heat, watch it constantly for the perfect golden color, as it can burn quickly.
- This dish is best enjoyed warm, but leftover rice can be reheated with a splash of coconut milk to restore its creamy texture.
Serving suggestions
- Serve warm as a dessert with fresh tropical fruit, or enjoy it for breakfast with a cup of strong coffee or tea.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.