Creamy, fragrant, and full of tropical warmth; this coconut peach rice pudding turns ripe peaches into pure comfort! The peachy sweetness melts into coconut milk and spice for a cozy dessert that’s both fresh and indulgent!

Serves: 10 (7 cups yield)
Ready in: 40 minutes

Ingredients:

• 1 two-inch piece of ginger, peeled and smashed (or 2 tablespoons ginger)
• 2 cardamom pods, crushed ( ⅓ teaspoons ground cardamom)
• Four 14 ounce cans of unsweetened coconut milk (6 ½ cups)
• 1 cup arborio rice
• ½ cup light brown sugar, or honey
• ¾ teaspoons Kosher salt
• 2 large peaches, coarsely chopped (2 ½ cups), plus 2 thinly sliced peaches
• 1 vanilla bean, split lengthwise (or 1 tablespoon vanilla extract)
• ½ cup sweetened coconut chips (or unsweetened toasted coconut flakes)
• A sprinkle of freshly ground nutmeg

Instructions

1.  Combine ginger, cardamom, coconut milk, rice, sugar, salt, and chopped peaches in a Dutch oven or pot. Scrape seeds from vanilla bean and add to pot along with the pod.
   

2.  Bring to a boil over medium high heat; cover, reduce to simmer, and cook 15 minutes or until rice is tender.

4.  Uncover and simmer 10 more minutes, stirring often, until thickened.
   
5. Remove from heat. Remove vanilla pod, cardamom pods, and ginger piece.
   
   
6. Divide rice pudding evenly among serving dishes. Top with extra sliced peaches, coconut chips, and a sprinkle of nutmeg. May be served warm or cold.

Tip: Toast the coconut chips or flakes lightly in a dry skillet until golden and fragrant before sprinkling them on top. This brings out a deeper, nutty flavor that contrasts beautifully with the creamy pudding and sweet peaches!

Download the recipe here!