Coconut Risotto


Coconut Risotto | From My Sweet Heart

Most days, I think we can all benefit from a little ‘group therapy’.  And my favorite online group to participate in is the  Improv Cooking Challenge.  Kristen, from The Frugal Antics of a Harried Homemaker, is the wonderful creator and leader of this great group of chefs/bakers/bloggers/food fanatics!  Each month, Kristen gives us two ingredients to toss together in the recipe of our choice.  And my fellow Improvers come up with the most amazing stuff!

Kristen’s blog is all about food and family. And while she cooks full flour for her family; she is gluten free.   Her motto is “delicious doesn’t have to be expensive.” And I couldn’t agree more!   Kristen is running a new feature on her site to introduce her readers to ‘The Improvers’.  And today, I am so happy and grateful to be a guest on Kristen’s blog!  And so I’ve chosen to make. . . . .



Coconut Risotto | From My Sweet Heart

It is topped with toasted coconut, toasted almonds and a tiny bit of dark chocolate!  Rice is an inexpensive and frugal ingredient and this recipe is gluten free!  While I have over a hundred recipes on my blog, this is hands down my most favorite recipe so far! 

I have always been intimidated about making risotto.  I’ve had this impression that they are fussy and temperamental.  And for that reason, I have yet to make a savory risotto.  (But that is the first thing I hunt for on a menu in any restaurant I dine in!)  I think dessert risottos may be more forgiving.  This is my second sweet risotto.  My Chocolate Risotto is just as delicious!  And both are easier than you think.  The two things I make sure I pay attention to is that you need to have a warm brodo (or broth) which you will slowly add to your rice.

Honestly…..if I can make this… can, too!


Yields:  8 servings

Level of Difficulty:  easy



  • 2 cups of coconut water, warmed in your microwave
  • 1  (13.5 ounce) can of coconut milk
  • 1 cup of dry arborio rice
  • 2 Tablespoons of unsalted butter
  • pinch salt
  • 1 cup of sweetened shredded coconut
  • ½ cup of cream of coconut
  • about 1/4 cup of toasted almonds for garnishing
  • about 1/4 cup of toasted coconut for garnishing
  • about 1/4 cup of chopped bittersweet chocolate for garnishing


Prepare the broth by simmering 1 1/2 cups of the coconut water with the can of coconut milk in small saucepan over medium heat.  You will want to keep this warm on a burner next to your pan of rice.


Coconut Risotto | From My Sweet Heart



In a saute pan over medium heat, melt the butter.  Add the rice and saute until each grain is coated and the butter begins to get frothy.  Next, deglaze the pan by adding the remaining 1/2 cup of warm coconut water while stirring the rice.  Be careful because the rice will sizzle and steam at this point.  Once the pan is deglazed, add the warm brodo about 1/2 cup at a time.  (I used a ladle).  The reason you want to keep the brodo warm is because you don’t want to disrupt the cooking process each time you added cool broth.  Simmer and stir the rice frequently until each addition is almost completely absorbed before you add another ladle full.  You will continue this process until all the brodo has been added and the rice is tender.


Coconut Risotto | From My Sweet Heart

Finally, stir in the cream of coconut and simmer for another 2 minutes.  Add the pinch of salt and the cup of coconut and stir until the coconut is well incorporated.  Spoon this creamy lusciousness into your serving bowls and top with your desired amount of toasted almonds, a little more toasted coconut, and some bits of chopped chocolate.


Coconut Risotto | From My Sweet Heart

NOTE:  You will probably not be able to resist eating more than you intended of this incredible rice dessert.  But if you are not serving this to a group and have some leftover, it’s just as good cold.  If you prefer it warm, just add a little splash of milk to your serving and reheat it in the microwave for about 30 seconds.


I hope you enjoy this creamy, coconut risotto.  And please stop by The Frugal Antics of a Harried Homemaker for a printable version of this recipe and to check out all of Kristen’s wonderful dishes, and to begin to meet the awesome group of people who take the challenge every month!  Visit the  Improv Cooking Challenge page while you are there and consider taking the challenge, too.

Thank you, Kristen, for having me as a guest today; and for all you do to make this such a fun and fabulous group to be in.  I’m looking forward to cherries and almonds next month!



    • Anne says

      Thanks Anna! And I loved this past Monday’s version of chocolate chip cookies! Thick and chewy are my favorite….and then there’s that sprinkle of sea salt!!! : )

    • Anne says

      Thanks Anuradha! I love Kristen’s blog and the Kitchen Improv! And I also LOVE your muffin Mondays! Your apricot oatmeal muffins look like they would be the perfect start to any day! : )

    • Anne says

      Thanks Anna! You should join Kristen’s Improv Cooking Challenge! And I’m still thinking about your coconut, chocolate chip muffins! : )

    • Anne says

      Thanks Tina! And I LOVE your pretty orange crisp cookies! I’m going to have to give my cookie press a try! : )

  1. says

    Omgosh… a sweet risotto with coconut, nuts and chocolate. You’re simply amazing Anne!! If I could direct that spoon out of the screen an into my mouth….. YUM! :)

    • Anne says

      Thanks Ramona! And I feel the same way about taking a big gulp of your beautiful strawberry milkshakes!!! : )

    • Anne says

      Thanks again, Kristen, for having me! You know how much I love your Improv Cooking Challenge! I think everyone should join in on that fun! And I’m loving your beautiful taco salad recipe too! : )

    • Anne says

      Thanks Uru! Push over and let’s grab two spoons, then! And I LOVED your story and recipe for laddoos! I’m still smiling over it! : )

    • Anne says

      Thanks Anna! It’s an easy way to start for sure! And I am looking forward to trying your berry balsamic chicken breasts! That looks sooooo scrumptious! : )

    • Anne says

      Thanks Kim….and I enjoyed your guest post at Liz’s! Those berry cheesecake bars are just beautiful! : )

  2. says

    Anne, I just looked at this over on Kristen’s site, and it looks amazing! I love making risottos, and this would be a perfect dessert.

    • Anne says

      Thanks! And I’m glad you’re back! Looking forward to hearing more of your trip and seeing more of your delicious dishes….like that home made peppercorn pasta! : )

  3. says

    THIS is the favorite of all of your recipes!?!?!??! Then it’s GOT TO BE GOOD! All of your recipes are SO delicious I can’t imagine a favorite. Headed over to check it out. Have a great weekend!

    • Anne says

      Thanks MJ! Hope you are having a good week! I think mine would be much better if I started every day with one of your wonderful breakfast tostadas! : )

    • Anne says

      With your skills, Wendy….I have no doubt you can make this! Just like those amazing cheesy enchiladas! : )

    • Anne says

      Thanks Zoe! And what a FABULOUS tutorial you did for making home made vanilla extract! I am going to start a batch this weekend! : )

    • Anne says

      Thanks Jennie! And I enjoyed those luscious lemon donuts featured as a guest post on your blog! Hope you had a great vacation! : )

  4. says

    Wow, Anne! I make Risotto all the time, but I’ve never tried a sweet version – I think this one is calling my name! Very nice!

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