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Divide the rice mixture evenly among the prepared ramekins (or pour into the baking dish).
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In a small bowl, mix extra shredded coconut with 2 tablespoons sugar.
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Sprinkle this mixture generously over the tops and dot lightly with butter.
This coconut‑sugar topping is what creates the caramelized, crispy surface that matches your photo.
4. Bake in a Water Bath
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Place the pan with ramekins on the oven rack, then pour hot water into the pan so it comes halfway up the sides of the ramekins or baking dish.
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Bake 30–40 minutes for ramekins, or 45–55 minutes for one larger dish, until:
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The edges are set and golden
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The top is deeply browned and crispy
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The center still has a slight jiggle when gently shaken
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A knife inserted near the center should come out mostly clean with just a bit of creamy rice clinging to it.
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Carefully remove ramekins from the water bath and let cool at least 10–15 minutes. The pudding will firm up further as it cools.
Tips, Variations, and Serving
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Use short‑ or medium‑grain rice for the creamiest texture; long‑grain works but is less pudding‑like.
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If you like it richer, replace some or all of the regular milk with coconut milk or add an extra egg yolk.
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For a hint of warmth, add 1/4 teaspoon ground cinnamon or nutmeg to the custard.
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Stir in a handful of raisins or chopped pineapple for extra flavor and texture.
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Serve warm, at room temperature, or chilled; the crust will be crunchiest when freshly baked, while chilled pudding tastes denser and more custardy.
Leftovers keep covered in the refrigerator for up to 3 days. Reheat briefly in the oven or air fryer to re‑crisp the top, or enjoy cold straight from the ramekin for an easy make‑ahead dessert.
