Baked coconut rice pudding







Cook Time

30-35 Min


  • 100g/4oz short-grain rice
  • 600ml/1 pint coconut milk
  • 300ml/10fl oz milk
  • 50g/2oz caster sugar
  • 1–2 teaspoons butter
  • Lightly grease a 1.2-litre/2pt shallow ovenproof dish.
  • Mix the rice with the coconut milk, milk and sugar until all the ingredients are well blended.
  • Pour the rice mixture into the prepared dish, and dot the surface with the butter. Bake in the oven for about 30 minutes. Serve hot.


  • Check the freshness and expiration dates of all ingredients.
  • If catering to a gluten-free audience, use certified gluten-free rice and ingredients.
  • Thoroughly clean utensils to prevent cross-contamination, especially for specific dietary requirements.
  • Check for nut allergens in coconut products, particularly for those with nut allergies.
  • Rinse rice thoroughly to remove excess starch for a desirable texture.
  • Shake coconut milk well before opening to ensure a consistent flavor.
  • Use room temperature eggs to prevent curdling in the mixture.
  • Calibrate the oven for accurate temperature during baking.
  • Avoid over-stirring to maintain the texture of the rice grains.
  • Cover the baking dish with foil initially to prevent the top layer from drying out.
  • Regularly check the pudding’s progress to prevent overcooking.
  • Allow the pudding to cool slightly before serving for a firmer texture.
  • Store leftovers in airtight containers in the refrigerator.
  • Clearly communicate ingredients to those with dietary restrictions, emphasizing potential allergens.
  • Inform guests about the heat of the pudding when serving to prevent burns.
  • Adapt precautions based on specific dietary needs and preferences. Enjoy your Baked Coconut Rice Pudding!


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