Colombian Coconut Rice is a sweet and savory Latin side dish made by caramelizing coconut milk for deep flavor. Easy, unique, and perfect with any meal.
Colombian Coconut Rice (Arroz Con Coco)
Tired of boring white rice? Same. This Colombian Coconut Rice, also known as arroz con coco, is anything but basic.
It’s sweet, salty, slightly toasty, and completely addictive. The magic comes from slowly cooking coconut milk until it caramelizes, creating deep flavor and those signature golden bits at the bottom.
In Colombia, this technique is what makes the rice so special. It’s not just rice with coconut milk, it’s rice with layers of flavor.
Every time I make it, it disappears fast. It’s perfect for weeknight dinners, but also fancy enough for entertaining.
Why This Colombian Coconut Rice Works
- ✔ Caramelized coconut milk adds deep, rich flavor
- ✔ Perfect balance of sweet and salty
- ✔ Easy to make with simple ingredients
- ✔ Pairs with everything from fish to beans
Pro Tips for Perfect Arroz Con Coco
- Use full-fat coconut milk for best flavor
- Don’t rush the caramelization step, this is where the magic happens
- Stir occasionally to prevent burning but allow browning
- Add a pinch of salt to balance the sweetness
Serving Ideas
This rice goes with everything:
- Grilled fish or shrimp
- Roasted chicken
- Black beans or lentils
- Fried plantains
You can even eat it straight from the bowl… I won’t judge 😄
I hope you try this Colombian Coconut Rice at home. If you do, tag me @livingsweetmoments or use #LivingSweet so I can see your creations!
Colombian Coconut Rice (Arroz Con Coco)
Ingredients
- 1 14 oz can coconut milk, divided
- 1 cup long grain white rice
- 1 teaspoon sugar
- 1/4 cup water
- Salt and pepper to taste
- 1/2 cup unsweetened coconut flakes optional
Instructions
- In a heavy-bottomed pan, add 3/4 cup of the coconut milk over low heat
- Cook slowly, stirring frequently, until the liquid reduces and thickens
- Continue cooking and scraping the bottom of the pan until the coconut solids turn golden brown and caramelized
- Add the remaining coconut milk, water, rice, sugar, salt, and pepper
- Stir, bring to a simmer, then cover and cook on low heat for about 15–20 minutes, or until rice is tender and liquid is absorbed
- If needed, add a splash of water and continue cooking until done
- Meanwhile, toast the coconut flakes in a dry pan until golden (optional)
- Fluff the rice with a fork and mix in the toasted coconut flakes
- Taste and adjust seasoning
- Serve and enjoy
Notes
- Keep heat low to avoid burning the coconut solids
- Stir frequently but allow browning to happen
- If the rice cooks too fast, add a little water and continue cooking covered
- Coconut flakes are optional but add great texture
Nutrition
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I must ask, what specific brand of coconut milk do you use? You say there are coconut bits in it? My husband is Colombian and I would love to make this for him. I’ve tried making it but it didn’t taste like the coconut rice I had in Colombia. I will be giving your recipe a try ^_^. Thanks in advance!
Hi Valerie! I use either the Thai Brand or the Goya brand. Let me know how it comes out!
Choosing a coconut milk without stabilizers will facilitate the separation.
This recipe worked in the end, but requires a couple of tweaks. You need to heat the coconut milk over higher temperatures until near the end or you will be at the stove for hours. Liquids do not heat above their boiling pint until they are greatly reduced, so there is no risk of burning the milk until it is starting to caramelize. I suggest medium high and then reduce to medium low once the paste forms.
You will need much more water, at least 1 cup more, if you want the rice to be fully cooked. I did this in three aliquots of a little over a cup total until it was right. Next time will start with 1 1/4 cups. Make sure you let the rice sit for 15 minutes after it is done. That will allow it to fully cook and dry out a bit, giving a better texture.
So delicious. My family called it a keeper. Thanks
You’re welcome Susan! glad you and your family liked it!
Como lo pasan a español ????
Necesitas la receta en espanol Miguel?
When do u put the sugar in?
Step 7 Eunice, sorry
This is one of my favorite recipes of rice! Thanks
you’re welcome Pia!
Where did you get this recipe? My family’s Arros con Coco is totally different
From a Colombian friend who taught me how to make it and I also grew up on this flavor! My nanny was Colombian and also made it this way. What is different from yours?
Can you make this with brown rice?
Yes Allison. It’ll need to cook a little longer
I tried this and it took way longer than 30 minutes and needed 1 1/2 cups of extra water. Flavor was excellent but it needed way more water than what you said to use.
Hi AJ I am so sorry it took longer to cook. What kind of rice did you use?
Hi: Can I use shredded coconut instead?
yes! just keep in mind that the rice wil be sweeter