Toasted Coconut Rice Pudding


This recipe for toasted coconut rice pudding is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Robin Batterson. To qualify, the recipe contains 8 core ingredients or less, but includes Coconut Milk Beverage by So Delicious Dairy Free.

Toasted Coconut Rice Pudding (dairy-free, gluten-free)So Delicious Dairy Free Recipe Madness Contest - BadgeRobin says this dairy-free and naturally gluten-free toasted coconut rice pudding is “an upscale company version of a homey family dessert.”

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Toasted Coconut Rice Pudding

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

Toasted Coconut Rice Pudding
Prep time
Cook time
Total time
Note that the recipe also requires some chilling time in the refrigerator.
Serves: 2-4
  1. Mix egg yolks, coconut milk, sugar, rice, and vanilla in saucepan, bring to boil, turn down the temperature, and simmer, stirring occasionally. Keep cooking until most all the milk is absorbed and you just have cooked rice in a custard type base. Transfer custard to a bowl, cover and chill.
  2. While custard cools spread coconut on a baking sheet and toast in a 350ºF oven until lightly toasted, stirring every 2 minutes for even browning. Cool.
  3. When custard has cooled, in separate bowl beat reserved egg whites till stiff peaks form, fold into custard and return to refrigerator.
  4. Rice pudding can be put into individual dishes or one large one, Cover top with coconut or just around edges, your choice.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: