Necessity did mother this invention. Wanting to make a semi-special old-fashioned dessert but with no time to run to the store, I did a quick fridge inventory: plenty of eggs, no cream, surplus leftover rice and coconut. Hmmmm. Some kind of custard pie? No time to make a crust. Rice pudding? No cream. Still, I remembered having had rice pie once, and thought, what about doing a sort of coconut custard version, with a make-it’s-own-crust? Eureka! This, then, is the lovely result. Made with coconut cream (extra-thick, condensed, no-sugar-added coconut milk) and soy butter, this pie is dairy-free and firms up to a very nicely-textured, easy to slice dessert that tastes good hot or room temperature (cold it’s not as good.) The flour, coconut and rice in the mix collaborate to make a nicely browned top and bottom “crust.” I grate plenty of nutmeg over the top to add fragrance and pretty speckles. Our cupboard had no raisins in it the day I made this, but we think rum-plumped raisins would be a nice addition.
Makes 1, 10-inch pie
Coconut Rice Pudding Pie Ingredients
- 1, 10-inch pie dish, lightly greased with coconut oil
- 4 large eggs
- 1 cup sugar
- 1 14-ounce can Coconut Cream (I used Trader Joe’s Extra Thick and Rich; be sure to use no-sugar added product)
- 1 stick soy butter, melted
- 3/4 cup flour
- 1/2 tsp salt
- 2 tsp vanilla
- 1 cup shredded coconut (sweetened)
- 2 cups cooked white rice (basmati or jasmine are nice)
- nutmeg, grated
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk eggs together until foamy. Add coconut cream, sugar, and melted butter and whisk until smooth. Sift flour and salt over bowl and whisk to combine. Stir in vanilla. Add coconut and rice. Pour into pie pan. Grate a fresh nutmeg over the pie until well speckled. Set pie plate on a baking sheet in the center of the oven.
- Bake 1 hour at 350 degrees until center of pie feels firm. Remove to a cooling rack. Serve warm or cold.