Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees and bring a kettle of water to a boil. Whisk together eggs, sugar, vanilla seeds, and salt in a large bowl. Stir in shredded coconut, half-and-half, coconut milk, and rice.

  • Place six 6-ounce ramekins (each 1 inch deep and 5 inches in diameter) in a roasting pan and divide rice mixture evenly among ramekins. Transfer pan to oven and pour in enough hot water to reach halfway up ramekins. Bake 20 minutes, then stir each pudding to distribute rice evenly. Divide raspberries among puddings, scattering them over tops. Bake until puddings are set and barely wobbly when shaken, 18 to 20 minutes more. Carefully remove each pudding as it is ready (some will take longer than others because of placement in pan), and let cool slightly, about 15 minutes. Garnish puddings with coconut flakes and serve warm.

Reviews (2)

17 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
I had the (almost) over-ripe raspberries to use so I made this recipe tonight. I did modify it just a bit because we really love coconut. Instead of the half & half, I used a full can of coconut milk and brought the total liquid volume to 2C with 1% milk, used vanilla extract, and brown rice. It was not overly sweet and the addition of the tart/sweet raspberries were perfect. Everyone, including my toddlers, LOVED it!
Rating: 4 stars
I enjoyed this recipe- I didn't have ramekins, so I used one larger souffle dish and it worked fine, it needed another 20 minutes or so of baking. The flavor is not overpowering, however if you don't like coconut texture, you probably will not enjoy. Relatively easy to make and baked while we ate the Indian-inspired pizza from Target featured at the beginning of the magazine- they went well together. Would like to see nutritional information with all the recipes.