aked coconut rice pudding is a cozy, old‑fashioned dessert where simple pantry ingredients transform into a spoonable custard with tender rice and a caramelized coconut crust. The top bakes until deeply golden and slightly chewy, while the inside stays soft, creamy, and lightly sweet. It is easy to assemble in one bowl, then bakes in individual ramekins or a baking dish until irresistibly fragrant.
Ingredients
For 4–6 individual ramekins or an 8‑inch baking dish:
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1 cup cooked short‑ or medium‑grain rice (slightly warm or cold)
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2 large eggs
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1 cup canned coconut milk (full‑fat for richest texture)
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1 cup whole milk (or more coconut milk)
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1/2 cup granulated sugar
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1/4 cup unsweetened shredded or desiccated coconut
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2 tablespoons melted butter
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1 teaspoon vanilla extract
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1/2 teaspoon coconut extract (optional but boosts flavor)
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1/4 teaspoon salt
For the crunchy top:
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1/4–1/3 cup additional shredded coconut
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2 tablespoons sugar (white or light brown)
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Small knob of butter for dotting the tops
Instructions
1. Prepare Dish and Oven
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Heat oven to 350°F (175°C).
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Grease 4–6 ramekins or an 8‑inch baking dish with butter.
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Place ramekins in a deep baking pan so you can use a water bath later; this helps the custard bake evenly and stay silky.
2. Mix the Custard Base
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In a large bowl, whisk eggs until well blended.
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Whisk in coconut milk, regular milk, sugar, melted butter, vanilla, coconut extract, and salt until smooth.
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Stir in cooked rice and 1/4 cup shredded coconut, breaking up any clumps of rice so everything is evenly distributed.
The mixture will look thin; the rice and eggs set it into a creamy pudding as it bakes.
