Coconut-Raisin Rice Pudding

stock photo

Gluten-free

1/4 cup coconut oil, liquid
3 eggs
2 cups water mixed with 2 tablespoons coconut cream concentrate
1 cup organic whole milk
1 cup organic whole sugar
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 1/2 cups cooked brown rice (mixed beans optional)
3/4 organic raisins
3 tablespoons coconut flour
3/4 cup organic flaked coconut

Preheat oven to 325 degrees F.

Place coconut oil in a 9×13 baking dish; set aside.

In a large bowl, combine the eggs, water, milk, sugar, vanilla, nutmeg and salt. Stir in the rice, raisins and coconut flour. Pour into prepared baking dish.

Bake pudding (uncovered) for 30 minutes. Sprinkle flaked coconut on top and bake for an additional 15 minutes or until a thermometer reads 160 degrees F. Serve warm. Refrigerate leftovers.

Recipe submitted by Caryn, Sacramento, CA

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Published on July 22, 2009

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2 Comments

Caroline September 20, 2011 at 6:23 pm - Reply

thanks for this tasty recipe. My family enjoyed this very much. i did not have coconut flour, so used corn starch as a thickener. I also like the taste of cardamom and cinnamon, so I added that.  For my oven, I needed to cook it about an hour. Excellent!

caroline February 9, 2011 at 12:05 pm - Reply

Hi, this looks delicious! Will other flour or thickening agent work if one doesn’t have coconut flour? Also have you tried it with honey instead of sugar? thanks for your help

Coconut-Raisin Rice Pudding