Prep: 1. Zest lemon. Make. 1. Combine whole milk, cinnamon sticks, and rice in a saucepan over medium-high heat. 2. Bring to a boil, then reduce heat and simmer, stirring frequently, until rice is tender and liquid is thick and creamy, about 30 min. 3. Remove cinnamon sticks; stir in coconut milk, vanilla, sugar, and 1/2 teaspoon lemon zest and simmer, stirring occasionally, until rice is very tender and liquid is thickened, about 15 min. Set aside to cool slightly. 4. Meanwhile, toast coconut in a saucepan over medium heat, stirring constantly, until fragrant and golden, about 3 min. 5. Serve pudding with coconut sprinkled on top.
This will seem like it is going to be way too milky, don't worry - it all comes together!