Maple-Coconut Rice Pudding

Baked rice pudding with a tropical twist. Cooked rice mixed with unsweetened shredded coconut, then baked in a maple syrup and cinnamon custard until set. The coconut toasts on the surface during baking while the rice absorbs the maple-spiced milk underneath.

This is a lighter version of traditional rice pudding. Skim milk instead of whole, ¼ cup of maple syrup instead of a cup of sugar, and no butter or cream anywhere. The eggs give it body and structure, turning the pudding from porridge into something closer to a baked custard.

Maple syrup’s flavor shines in this simple dessert. It adds a woodsy, caramel sweetness that’s more complex than white sugar and pairs naturally with the cinnamon and toasty coconut.

Bake uncovered so the top develops a golden skin. That slightly dried, coconut-flecked top layer is the best part, adding texture against the soft, creamy pudding beneath.

Chef Tips

• Use pre-cooked rice, any variety. Leftover rice from dinner works perfectly.
• Whisk the custard well before pouring over the rice. Even distribution means even setting.
• The pudding is done when a knife inserted in the center comes out clean. The center should still jiggle slightly.
• Serve warm or cold. Both are good, but warm is especially comforting on a cold evening.

Variations

• Coconut milk version: Replace skim milk with light coconut milk for a richer, more tropical flavor.
• Raisin maple: Add ¼ cup raisins to the rice before baking for a classic rice pudding touch.
• Brown rice pudding: Use cooked brown rice for a nuttier, more wholesome base.