How do you make creamy, coconut rice pudding even more delectable? Top it with crunchy, buttery toasted coconut caramel brittle!
Combine rice, whole milk, and salt in a medium saucepan over medium heat and cover. When milk just begins to come up to a boil, turn it down to very low heat and cook, covered, until the liquid is almost fully absorbed, about 20 minutes. Stir frequently so the pan doesn't scorch. You may need to crack the top so it doesn't boil over.
Stir in the toasted coconut and cinnamon. The rice pudding can be served warm or chilled with a wedge of brittle for garnish.
While the rice pudding cooks, make the brittle. Place a piece of parchment or a silpat on a sheet tray and reserve for the cooked brittle.
Combine both the sugars, corn syrup, and butter in a medium saucepan over med/high heat fitted with a candy thermometer.
Cool the pan to room temperature or to speed up the cooling, place the pan in the refrigerator. Break up pieces with your hands or a rolling pin.