Desserts
Coconut Rice Pudding Bake
A soft, gently sweet baked coconut rice pudding.
Ingredients
How many servings?
6
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 180 g short-grain rice and 650 ml coconut drink. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Slowly simmer rice in coconut and oat milk for 22–25 minutes, stirring from time to time.
- Stir in sugar, coconut, vanilla and lemon zest, then transfer into a lightly greased baking dish.
- Bake for 25 minutes at 180°C until the top turns lightly golden; rest for 10 minutes before cutting.
- Before serving, check: Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Read the whole method before starting and measure out ingredients first, so you do not have to rush while the food cooks.
- Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly.
- Check the largest piece or centre before serving. If not fully done, cook a little longer and test again.