Individual Coconut Rice Pudding Cup Recipe

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I cooked up a huge batch of rice the other day.  I figured if I was going to the trouble of making rice the real way (not 5 minutes in the microwave.)  Then I better make enough for several meals.

After using most of the rice I had about a cup left over, which lucky for us, is more than enough to make rice pudding.  Mmm… I do love rice pudding.  Especially when it is baked with eggs and lots of vanilla.  (but never with raisins- I just don’t enjoy that flavor combo…)

Since school is out (and my kids are asking for snacks every hour.)  I thought I would make the pudding in ramekins for an easy to grab and serve, single serving.
I love coconut in everything (from cookies, to drinks to pies and even in my rice krispy treats.) Why not in my rice pudding too?  It should be no surprise that I had coconut milk in the fridge and shredded coconut in the pantry…

The rice pudding cups are baked until just set.  To be safe, whenever there is a chance of under-cooked eggs, I always like to use Davidson’s Safest Choice® Eggs (they are pasteurized in the shell eggs) and eliminate the chance of salmonella in the eggs. 
The Safe Eggs cook and taste the same as regular eggs, plus I love the little red P stamped on the eggs. (get a coupon here.)


I added a few blueberries for color, you can leave them out or add whatever you like.  (Bananas would be yummy…)

Coconut Rice Pudding Cups


  • 3 Davidson’ Safest Choice Eggs
  • 1/4 cup sugar
  • 1 tsp Vanilla
  • 1/8 tsp salt
  • 1/2 cup shredded sweetened coconut
  • 1 cup half n half
  • 1 cup unsweetened coconut milk
  • 3/4 cup of cooked rice (different types of rice will yield different results.  Short grain rice is recommended since it gives a creamier texture than long grain rice, which gives a chewier texture.
  • optional fruit (about a handful)
  • Extra shredded coconut (toasted) for garnish (just stick in in the oven to toast for a few minutes while preparing the rice pudding.  Just don’t forget about it or you will have this.
  1. Preheat oven to 325.  Fill a microwave safe bowl with 5 cups water and heat in microwave for about 5 minutes.
  2. Whisk together eggs, sugar, vanilla and salt.
  3. Stir in half n half, coconut milk, shredded coconut and rice
  4. Place 6 ramekins in a large flat bottom pan and evenly divide rice pudding mixture between the ramekins. Move pan to oven and pour water into the pan.
  5. Bake 20 minutes and give each pudding a stir, add fruit if using.
  6. Bake another 15 to 25 minutes or until the puddings are just set.  (I only had 2 of these little flat creme brule sized ramekins, the rest I cooked in a regular size ramekin, like I used here.  The regular ramekins needed an additional 8 minutes to cook in my oven. )  Just give the pan a shake.  When the centers barely wobble, the rice pudding cups are done.
  7. Garnish with the toasted coconut and a bit more fruit
Yum, wouldn’t you like a bite of that?

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( I’m a brand ambassador for Davidson’s Safest Choice® and a member of their Darling Dozen. This post is sponsored but all opinions are 100% my own- I love these eggs and used them even before I was lucky enough to partner with them!)

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  1. Amy @ The Happy Scraps says:

    These look delicious! One of my boys would love this, I'll have to give it a try. Thank you for sharing at The Creative Exchange.

  2. Kimberly Lewis says:

    My husband would seriously love this! Pinned. Hugs! Lou Lou Girls

  3. Mandee Thomas says:

    Visiting from the Project Stash link up. This looks SO yummy! Thanks for sharing 🙂 Pinned!

  4. Artsy VaVa says:

    That looks so good! My mother always made rice pudding but I never learned how. This recipe brings back great memories. Thanks. I'm pinning and will give it a try.

  5. Cindy DIYbeautify says:

    This looks really interesting and yummy! I'm always wondering what to do with leftover rice (I usually make fried rice, lol). Thanks for sharing another {sweeter} alternative!

  6. Diane | An Extraordinary Day says:

    Ooooo sounds yummy! And I love the thought of adding banana too! Pinning!
    Thanks so much for sharing your recipe with us at Project Inspire{d}!
    p.s. If you live where you can buy local eggs from an individual or small farm there isn't the same worry for salmonella as when purchasing factory raise chicken eggs. 😉

  7. Cheryl Dewees says:

    I LOVE rice pudding. This takes it to a whole new and spectacular level. Pinned this one too!

  8. pixiedusk says:

    Being from a tropical country, coconut is a staple in our dishes and this is something new for me. Looks really yummy and your photos so enticing! #CreativeMondays

  9. Yalanda Ludtke says:

    I am a coconut fanatic! This is right up my alley! Stopping by via Making Monday!

  10. Crystal Nell says:

    Great idea for left over rice which I happen to have in my refrigerator. Laughed when I saw the instragram pic of very toasty coconut. I've done that before. Thanks for the recipe!!

  11. Steph @ Three Loud Kids! says:

    Mmm. I have never had rice pudding before, but this looks incredible!