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I have a confession to make: My new job is making me lazy.

Exhibit A: After being on my feet for 8 hours, I come home exhausted. Doing anything aside from collapsing in bed sounds like a monumental feat. And that’s if I haven’t gone to the gym after work. Phew.

Exhibit B: Due to where our store is located, we are required to wear hats. In case you couldn’t figure out where this is going…washing my hair has become a rarity. Forget two-day hair. We’re lookin’ at four-day hair. At least.

Exhibit C: I can’t tell you the last time I wore jeans. It’s either my uniform, workout clothes, or yoga pants (if any). I had to go to an event the other day around real people, thus requiring me to put on polite-company clothes. I dealt by wearing black pants that look cute and borderline dressy, but feel like leggings. Jeans were just too much to handle.

Basically, I am one cat and a mumbling-to-myself habit away from being that lady that mothers direct their small children away from at the grocery store.

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Admittedly, there’s no real mystery behind why I’m single.

But, just on the off chance that I do get a date, I’ll go ahead and pull together some of this coconut rice pudding, which I adapted and scaled down from my Momma’s baked rice pudding recipe into the perfect serving size for two.

And if I don’t have anyone to share with? Well…let’s just say that polishing off that second serving on my own should be no problem. Especially if I’m wearing my yoga pants.

And you know I probably will be.

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Coconut Rice Pudding

4.67 from 3 votes
Print Pin Rate
Servings: 2

Ingredients 

  • 1 1/4 cups cooked rice
  • 3/4 cup coconut milk light or full-fat
  • Pinch of salt
  • 2 tablespoons sugar
  • 1/2 tablespoon softened butter
  • 1/2 teaspoon vanilla
  • 1 egg
  • 3 tablespoons chopped macadamia nuts
  • 3 tablespoons raisins optional
  • 2 tablespoons shredded sweetened coconut

Instructions

  • Preheat oven to 325 degrees. Grease two 8-ounce ramekins. Set aside.
  • In a medium bowl, stir together all ingredients except shredded coconut with a fork. Divide into the prepared ramekins and sprinkle with the coconut. Place ramekins on a baking sheet and bake for 50 minutes, until the centers of each are set and the tops are lightly golden.
  • Serve warm, at room temperature or cold. Store in the refrigerator, well-covered.

 

27 Comments

    1. It absolutely keeps well in the fridge! While you can eat it warm or cold, I think I might like this version better cold, so all the better. It should keep at least 3 days if you have it covered. I have never frozen it but I can’t say that I would recommend it.

  1. Oh how I love coconut rice! Have tried several stove top methods. Your display leaves me no choice but to try this baked variety. Ridiculously delicious!

    1. I grew up on the baked stuff, and I think it’s really the only way to go! I mean, it’s hard to go wrong when coconut and rice are involved, right? 😉

  2. Single shmingle…. You are awesome! I have to tell you, rice pudding scares me. I tried it once as a kid I think it was a consistency/texture thing. I still love you, so you make this and I will try it! Even if you got 20 more cats and never put another pair of jeans on ever again I will be your friend!

    1. You’re an enabler and I love you for it.

      This might be a good rice pudding for you to try if you aren’t sure about the texture of traditional rice puddings. Since its baked the consistency is closer to that of bread pudding than spoonable pudding.

  3. Oh, Stephie! There’s nothing wrong with a little relaxing. Are you reading that Bible of yours on your couch? That’s what I do to forget about feeling lazy. I have such a hard time with guilt when I relax. I feel like I don’t deserve it.
    You can make me this coconut rice pudding anytime! I’ll be your date! xo

  4. Jobs really do suck the life right out of ya! You don’t sound lazy at all!! 8 hours on your feet is tough stuff! Looking all fresh and put together is over-rated when you have a busy life….the going to the store in your pajamas or yoga pants it definitely excusable when you have a long day! Your rice pudding is amazing…I can already tell that through the computer screen…it’s making my taste buds go bonkers!!

  5. This looks wonderful! I love anything coconut! I am choosing this as my Foodie Friends Friday host favorite, so it will be featured on Daily Dish Magazine Monday.

  6. Thank you for sharing your fantstic recipe on #TheWeekendSocial ! I am always thrilled to see your amazing contributions to the Link Party! I hope to see you again this Thursday at 9 PM EST.
    XoXo
    Heidy L. McCallum

  7. I have tried many of your recipes…each one has been a keeper until this one. I LOVE rice pudding and I am nuts about coconut so what is not to like here. I made the recipe and it came out slightly dry and no noticeable coconut flavor. Needless to say, this one is off the list. I have retreated back to my old fashioned egg custard style rice pudding which is super creamy with a rich flavor.

    I will, however, continue to be tempted with your wonderful recipes trying at least one or two a week! Keep them coming!

    1. Hi there – I am sorry this wasn’t quite what you were looking for. This baked style of rice pudding is definitely very different from the creamy, almost pudding-style that most people are familiar with. Thank you for continuing to read!

  8. My family loves rice pudding – definitely making! Thank you so much for sharing your grandma’s recipe – those are the best recipes to make 😀

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