Baked Coconut Rice Pudding: A Creamy Tropical Dessert with a Golden Baked Finish

Baked Coconut Rice Pudding is a comforting, creamy dessert that combines tender rice, rich coconut milk, warm spices, and a lightly golden baked top. This classic-style pudding has a beautiful balance of sweetness and texture: the rice becomes soft and creamy while baking, the coconut adds a tropical richness, and the gentle flavors of vanilla and cinnamon create a warm homemade taste.

Unlike stovetop rice pudding, baking allows the flavors to slowly develop while creating a slightly caramelized surface. It is an easy dessert that uses simple pantry ingredients and is perfect for family dinners, holidays, weekend treats, or a cozy evening dessert.

Why You’ll Love This Coconut Rice Pudding

This dessert is special because it is both simple and luxurious. The coconut milk gives the pudding a creamy texture without making it overly heavy, while the rice creates a naturally thick and satisfying base.

The slow baking process allows the rice to absorb the sweet coconut mixture completely, creating a soft custard-like texture. It can be served warm with a spoonful of cream or chilled for a firmer dessert.

Ingredients

For the Rice Pudding

• 1 cup uncooked short-grain white rice or arborio rice
• 2 cups coconut milk
• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 tablespoons unsalted butter
• ½ cup shredded coconut (sweetened or unsweetened)
• ½ cup raisins, optional

For Topping (Optional)

• Extra shredded coconut
• Toasted coconut flakes
• Ground cinnamon
• Fresh fruit such as mango, berries, or banana slices
• Whipped cream
• A drizzle of honey or caramel sauce

Step 1: Prepare the Rice

Start by rinsing the rice under cold water until the water runs mostly clear.

Rinsing removes excess starch and helps prevent the pudding from becoming too sticky. It also helps the rice cook more evenly.

Drain the rice well before using.

For the creamiest texture, short-grain rice or arborio rice works best because it releases starch slowly during cooking and creates a naturally creamy consistency.

Step 2: Cook the Rice Partially

Place the rinsed rice in a saucepan with 2 cups of water.

Bring it to a boil, then reduce the heat to low. Cover and cook for about 10 minutes, until the rice is partially cooked but still slightly firm.

The rice does not need to be completely soft because it will continue cooking in the oven.

Drain any remaining water if necessary and set the rice aside.

Step 3: Prepare the Coconut Custard Mixture

In a large mixing bowl, whisk together:

• Eggs
• Coconut milk
• Whole milk
• Granulated sugar
• Brown sugar
• Vanilla extract
• Cinnamon
• Nutmeg
• Salt

Whisk until the mixture becomes smooth and the sugars begin to dissolve.

The eggs create the custard-like texture, while the coconut milk provides richness and tropical flavor.

Step 4: Combine the Rice and Coconut Mixture

Add the partially cooked rice to the coconut custard mixture.

Stir gently until all the rice is evenly coated.

Add the shredded coconut and raisins if using.

The shredded coconut adds extra texture and enhances the coconut flavor, while raisins provide small bursts of sweetness.

Step 5: Prepare the Baking Dish

Preheat your oven to:

350°F / 175°C

Grease a medium-sized baking dish with butter.

A ceramic or glass baking dish works especially well because it distributes heat gently and allows the pudding to cook evenly.

Pour the rice mixture into the dish and spread it evenly.

Place small pieces of butter on top. These melt during baking and help create a richer flavor and golden surface.

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