An amazingly simple recipe made entirely from store cupboard ingredients. To me, this coconut rice pudding, suitable for everyone in the family including your baby is the ultimate comfort food for cold Irish evenings (or mornings, or afternoons!)
Coconut Rice Pudding is perfect for milk allergic babies
This rice pudding is suitable for ANY baby, child or adult! But it’s particularly handy for those babies who are milk allergic or who are being raised on a plant-based diet. Because, naturally, coconut milk is dairy-free!
Is tinned coconut milk a good substitute for milk in milk allergic babies?
No, it’s not! In this recipe, I’ve used a tin of coconut milk firstly because it gives a lovely taste and creamy texture but also because it’s a handy store cupboard ingredient. But it’s important to know that coconut milk from a tin doesn’t contain the same nutrients as other milk substitutes.
What other milk can I use?
You can use:
- Fortified coconut milk (you’ll find this in a carton with the other plant-based milk)
- Fortified oat milk
- Fortified soya milk
- Fortified nut milk
Rice milk isn’t suitable for children under five years.
Get professional, evidence-based advice on managing cows milk protein allergy
Is this pudding suitable for the whole family?
Of course! I’m a huge believer in sharing foods with your baby. But because this recipe doesn’t contain any added sugar you might not find it sweet enough for your tastes. That’s easily fixed though! Just take out your baby’s portion and then sweeten yours with a sweetener of your choice including sugar, honey or maple syrup.
How to eat it
- With chia jam
- With mashed ripe fruit or fruit finger food like banana or kiwi
- With mashed tinned fruit like mandarins or peaches
How can I store this coconut rice pudding?
This recipe is perfect for freezing. Or it will keep in your fridge for up to two days. It’s nice cold as well as hot!
What you’ll need
100g pudding rice
1 tin of coconut milk
1 tsp vanilla extract
Spray oil or unsalted butter, for greasing
What to do
Preheat the oven to 150C
Spray an ovenproof dish (diameter about 20cm) with oil or grease with unsalted butter
Add the rice, coconut milk, water and vanilla
Bake for 1 3/4 hours, stirring 3 or 4 times during that time. If you want a nice brown topping don’t stir for the last 30 minutes. That’s my favourite part!
- 100g pudding rice
- 1 tin of coconut milk
- 400mls water
- 1 tsp vanilla extract
- Spray oil or unsalted butter, for greasing
- Preheat the oven to 150C
- Spray an ovenproof dish (diameter about 20cm) with oil or grease with unsalted butter
- Add the rice, coconut milk, water and vanilla
- Bake for 1 3/4 hours, stirring 3 or 4 times during that time. If you want a nice brown topping don't stir for the last 30 minutes. That's my favourite part!