Servings: 6
Total Time: 1 hour
Difficulty: Easy
Calories: ~420 per serving
Estimated Macros (per serving): 11g Protein | 55g Carbs | 18g Fat
The Cozy Coconut Dessert That Feels Like a Hug
There’s something timeless about rice pudding. It’s warm. It’s simple. It smells like comfort. This Baked Coconut Rice Pudding takes that classic dessert and gives it a rich, creamy upgrade with coconut milk and a golden caramelized top.
As it bakes, the custard thickens into a silky interior while the surface turns lightly crisp and golden. That contrast — creamy underneath, slightly caramelized on top — is what makes this version irresistible.
If you love homemade desserts that feel nostalgic but still nourishing, this baked coconut rice pudding delivers. The eggs and milk add natural protein, making it more satisfying than typical sugary desserts. It’s perfect for holidays, gatherings, or those quiet nights when you want something warm and soothing.
Simple ingredients. Deep flavor. Real comfort.
Look at the Recipe
- Creamy custard center with golden crisp top
- Rich coconut flavor with subtle sweetness
- Comforting and perfect for gatherings
Ingredients Needed
For the Rice Pudding Base
- 1 cup uncooked short or medium grain rice
- 2 cups water
- 2 cups coconut milk
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Optional Add-Ins
- ½ cup shredded coconut
- Pinch of nutmeg or cinnamon
- 1 tablespoon butter for extra richness
How to Make Our Baked Coconut Rice Pudding
1. Cook the Rice
In a saucepan, combine rice and water.
Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
Fluff with a fork and set aside.
2. Prepare the Custard
In a large bowl, whisk coconut milk, whole milk, sugar, beaten eggs, vanilla, and salt until smooth.
Stir in shredded coconut or spices if using.
3. Combine
Add the cooked rice to the custard mixture.
Stir until evenly combined. The mixture will look loose — it thickens as it bakes.
4. Bake
Preheat oven to 350°F (175°C).
Pour mixture into greased ramekins or a baking dish.
Bake 35–45 minutes until the top is golden and slightly crisp.
5. Rest
Let cool for 10 minutes before serving. This allows the custard to set while staying creamy inside.
Serve warm for best texture.
Storage & Serving Suggestions
- Store covered in the refrigerator for up to 4 days.
- Reheat gently in the microwave or oven.
- Serve with toasted coconut, fresh berries, or a drizzle of condensed milk.
- Enjoy cold for a firmer pudding texture.
It also makes a comforting make-ahead dessert for gatherings.
Tips & FAQs
Can I make it dairy-free?
Yes. Replace whole milk with additional coconut milk.
Can I reduce the sugar?
You can reduce slightly or use a natural sweetener.
What rice works best?
Short or medium grain rice gives the creamiest texture.
Can I add protein?
Stir in a scoop of unflavored protein powder with the custard mixture for a higher-protein version.
Can I freeze it?
Freezing is not recommended as texture may change.
