Baked coconut rice pudding with passion fruit curd
By OcadoLife
Published on 03 July 2022
This can be eaten at room temperature or even chilled, but it’s at its most delicious straight out of the oven, topped with a good dollop of chilled passion fruit curd. If you've got leftover curd it will keep for a week in the fridge. Try it swirled into yogurt, spread on toast or layered up in a trifle.Time and servings
1 hr 45 minsTotal time
4Servings
15 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 125 g of condensed coconut milk
- 120 ml of passion fruit pulp, (from approx. 2-3 fruits)
- 2 medium eggs, lightly beaten
- 1 lime, finely grated zest
- 80 g of caster sugar
- 60 g of unsalted butter, cubed and softened, plus extra for greasing
- 125 g of pudding rice
- 700 ml of whole milk
Method
Step 1
To make the curd, place the eggs, passion fruit pulp, lime zest and sugar in a bowl over a pan of simmering water. Stir continuously with a wooden spoon for 10 mins, until thickened, then remove from the heat and whisk in the butter, one cube at a time. Pour into a sterilised jar, seal, then leave to cool before putting in the fridge to chill.Step 2
For the rice pudding, preheat oven to 170°C/150°C fan/gas 3-4. Butter a shallow oven dish, approximately 20cm x 20cm. Combine the rice, condensed coconut milk and milk and pour into the dish (it looks like there’s not enough rice, but there is!). Bake for 1 hr 30 mins, stirring twice during cooking, but leaving it untouched for the last 30 mins so a lovely golden skin forms.Step 3
To serve, spoon the warm rice pudding into individual bowls then top with chilled passion fruit curd.