To begin, prepare the coconut milk reduction. Pour the coconut milk into a medium sized pot and cook over medium heat. Stir frequently as it thickens and the natural coconut oil separates, forming a golden brown paste known as titoté. This process can take 15–20 minutes, so be patient, as the titoté is crucial for authentic flavour.

Once the titoté is ready, lower the heat slightly and stir in the grated panela or brown sugar. Mix thoroughly until the sugar dissolves and combines with the titoté to create a rich, caramel like base. Adjust sweetness to your preference, keeping in mind the dish's balance.

Rinse the rice under cold water until the water runs clear. This step removes excess starch, ensuring the rice cooks evenly and doesn’t clump. Drain the rice well and set it aside.

Add the rinsed rice to the pot with the titoté and panela mixture. Stir well to coat each grain with the flavourful base. This step ensures the rice absorbs the rich coconut flavour from the beginning of the cooking process.

Pour in 1 cup of water and 1 tsp of salt. Stir gently, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight fitting lid, and allow the rice to simmer for about 15 minutes. Avoid lifting the lid during this time to ensure even cooking.

After 15 minutes, check the rice’s progress. If the liquid has mostly evaporated and the rice is almost tender, gently stir in the raisins (if using) and the butter for a richer texture. Cover again and cook for an additional 5 minutes until the rice is fully cooked and fluffy.

Turn off the heat and let the rice rest, covered, for 5–10 minutes. This resting period allows the flavours to meld and the rice to absorb any remaining moisture. Fluff the rice gently with a fork to separate the grains before serving.

Serve the Arroz con Coco warm as a side dish to fried fish, grilled chicken, or plantains for a traditional Colombian meal. Garnish with a sprinkle of extra raisins or a drizzle of coconut milk for added richness. Pair with lime wedges for a zesty contrast.