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.
Recipe by Go Dairy Free at