Baked Berry-Topped Coconut Rice Pudding

1 1/3 cups cooked short-grain rice
3 large eggs
1 teaspoon vanilla extract or vanilla bean
1/3 cup and 1 tablespoon sugar
1/4 teaspoon salt
1/3 cup sweetened shredded coconut, packed
1 1/2 cups coconut milk beverage, unsweetened
1 cup plain low fat yogurt or goat milk yogurt
Freshly grated nutmeg
Ground cinnamon, optional
1 pint fresh raspberries, fresh or frozen berries of your choice or berry fruit preserves
2 tablespoons maple syrup
2 1/2 tablespoons pistachio nuts, optional garnish

Preheat the oven to 325 F. and boil about 6 cups of water to make a water bath.
In a large bowl, whisk together the eggs, vanilla, sugar and salt. Stir in the shredded coconut, coconut milk beverage, yogurt and cooked rice.
Arrange 8, 1-cup ramekins in a roasting pan. If they don't all fit, make a separate pan for the remainder. Ladle about 2/3 cup of the mixture into each ramekin. Transfer the pans to the preheated oven and pour in the hot water, until it reaches halfway up the sides of the ramekins.
Bake for 20 minutes, then gently stir each pudding to evenly distribute the rice. Sprinkle with freshly grated nutmeg and optional cinnamon, if desired. Top with the raspberries, or topping of choice and drizzle with maple syrup.
Return to the oven and bake an additional 20 minutes or until puddings are barely wobbly. Remove from the heat and allow to cool in their water bath.
Serve warm garnished with chopped pistachios, if desired.
This recipe does not meet MHealthy Nutrition Guidelines. 1/2018

Nutrition Information