Baked Coconut Rice Pudding

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A creamy, comforting rice pudding baked with coconut milk for tropical richness. Golden on top, soft and custardy inside, with a hint of vanilla and spice. Perfect for dessert, breakfast, or a cozy sweet treat.

Explanation

Rice pudding is a classic comfort food made by baking rice with milk, sugar, and flavorings until thick and creamy. In this coconut version, coconut milk replaces part of the dairy, adding a subtle sweetness and exotic flavor. Baking allows the pudding to set with a lightly caramelized top, while the rice absorbs the coconut richness. It can be served warm or chilled, plain or topped with fruit, nuts, or syrup.

Prep Time: 10 minutes Cook Time: 50–60 minutes Total Time: 1 hour 10 minutes Servings: 6

Ingredients

  • 1 cup cooked rice (preferably medium-grain)
  • 1 ½ cups coconut milk
  • 1 cup whole milk (or more coconut milk for dairy-free)
  • ½ cup sugar (adjust to taste)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon (optional)
  • Pinch of salt
  • ½ cup shredded coconut (toasted, optional topping)

Products for Using in Recipe

  • Use full-fat coconut milk for creaminess.
  • Medium-grain rice gives the best pudding texture.
  • Shredded coconut adds chew and flavor.
  • A ceramic or glass baking dish ensures even cooking.

Instructions

  1. Preheat oven to 350°F (175°C). Grease a baking dish.
  2. In a bowl, whisk eggs, sugar, vanilla, cinnamon, and salt.
  3. Stir in coconut milk and whole milk until smooth.
  4. Add cooked rice and mix well.
  5. Pour mixture into baking dish.
  6. Bake for 50–60 minutes, until set and lightly golden on top.
  7. Cool slightly before serving.
  8. Optional: Sprinkle with toasted shredded coconut or drizzle with honey.

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