Rice Pudding With Coconut Custard Topping

Rice Pudding With Coconut Custard Topping

Course Dessert, Snack
Cuisine Filipino
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 to 8
Author CASA Veneracion


For the custard

  • 1 and 1/2 cups fresh milk
  • 1/2 cup mixture of honey and pancake syrup you can use honey only or pancake syrup only
  • 1 cup thick coconut milk
  • 2 tablespoons all-purpose flour
  • 2 egg yolks


  • Cook the rice in coconut milk, stirring in the sugar and salt before it starts to boil. Start with only 4 cups of coconut milk and add little by little if 4 cups aren't enough to cook the rice completely.
  • Transfer the cooked rice pudding to a baking dish. Do not fill up the baking dish to the brim. Allow enough space for the custard.
  • Prepare the custard. Mix together the milk, honey and pancake syrup mixture, flour and coconut milk.
  • Cook over low heat, stirring, until thick. 
  • Beat the egg yolk in a bowl, pour half of the milk-flour mixture, beat until smooth, then pour the egg mixture back into the pan. Cook over low heat for another minute or so.
  • Pour the custard over the rice pudding. Bake in a preheated 180C oven until the top is browned in places, about 15 minutes.
  • Cool completely before cutting to make sure that both the pudding and the custard are firm enough. 


The slice of rice pudding in the photo below was cut while still warm and I thought the custard would run down. I was hungry, what can I say?
So, if you want better looking slices of rice pudding, wait, wait and wait until the rice pudding with coconut custard topping has cooled.