Best 2 Baked Coconut Rice Pudding Recipes

Immerse yourself in a culinary adventure with our delectable baked coconut rice pudding, a symphony of flavors that will tantalize your taste buds. Picture fluffy rice enveloped in a creamy coconut custard, harmoniously infused with aromatic spices and the natural sweetness of coconut milk. Each bite is a journey through a tropical paradise, where the essence of coconut permeates every morsel. This delightful dessert is not only a treat for your palate but also a feast for your eyes, adorned with golden brown raisins that add a touch of visual appeal. Whether you prefer a classic rendition or crave a touch of innovation, our collection of baked coconut rice pudding recipes caters to every desire. From traditional recipes that evoke nostalgia to contemporary creations that push the boundaries of flavor, we have something for every coconut enthusiast. Indulge in the timeless charm of our classic baked coconut rice pudding, a comforting dessert that warms the soul. Embark on a culinary escapade with our Thai-inspired coconut rice pudding, where the vibrant flavors of lemongrass, ginger, and kafir lime leaves create a captivating symphony of taste. For a touch of decadence, our chocolate-coconut rice pudding is an irresistible indulgence that combines the richness of chocolate with the tropical allure of coconut. Ready to embark on this culinary expedition? Let's dive into the realm of baked coconut rice pudding and discover the perfect recipe to satisfy your cravings.

Here are our top 2 tried and tested recipes!

SIMPLE BAKED COCONUT RICE CUSTARD PUDDING

Simple Baked Coconut Rice Custard Pudding image

A very simple baked rice custard with numerous variations. All ingredients are found in the average pantry and frig. Great for a dessert, side dish or even breakfast.

Provided by rainboconfection

Categories Dessert

Time 55m

Yield 12 6 OUNCE, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups cooked rice (grain length unimportant)
6 eggs, lightly whisked
1/2 cup white sugar or 1/3 cup brown sugar
1 cup coconut milk, canned or 1 cup coconut coffee creamer
3 cups milk
1 teaspoon vanilla
2/3 cup flaked coconut
1/3-1/2 cup toasted coconut

Steps:

NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
Remove from oven and cool on rack.
Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
VARIATIONS:.
1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
2. BASIC RICE PUDDING.
Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
3.RICE AND RAISIN CUSTARD.
Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
4. SUGAR FREE CUSTARD.
FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
5. FRUITED RICE CUSTARD.
FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
MAY GOD WATCH OVER YOU.

BAKED COCONUT RICE PUDDING

Baked Coconut Rice Pudding image

Make and share this Baked Coconut Rice Pudding recipe from Food.com.

Provided by AZPARZYCH

Categories Coconut

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup short-grain pudding rice
2 1/2 cups coconut milk
1 1/4 cups milk
1 large strips lime rind
1/4 cup caster sugar
1/2 cup butter
1 pinch ground star anise
1 cup fresh fruit, to serve

Steps:

Mix the rice with the coconut milk, milk, lime rind and sugar.
Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in 300 degree oven for about 30 minutes.
Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time.
Serve the pudding warm or chilled with fresh or stewed fruit.

Tips:

For a richer flavor, use full-fat coconut milk instead of light coconut milk.
If you don't have a blender or food processor, you can grate the coconut meat by hand using a box grater. Just be sure to grate it finely.
If you want a sweeter pudding, add more sugar or honey to taste.
Be careful not to overcook the pudding, or it will become dry and tough.
Serve the pudding warm or cold, topped with your favorite toppings, such as fresh fruit, whipped cream, or toasted coconut.

Conclusion:

Baked coconut rice pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, rich coconut flavor, and versatile toppings, this pudding is sure to please everyone at your table. So next time you're looking for a sweet treat, give this baked coconut rice pudding a try. You won't be disappointed!