Coconut Blueberry Baked Rice Pudding with Meringue

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This Coconut Blueberry Baked Rice Pudding with Meringue is the ultimate comfort food recipe. Creamy coconut rice pudding is baked with juicy blueberries and topped with a light, fluffy meringue that turns golden in the oven. An easy, family-friendly dessert.

If you love sweet comfort food, this Coconut Blueberry Baked Rice Pudding Bake with Meringue is for you! Imagine creamy coconut milk rice pudding baked until golden, studded with juicy wild blueberries, and finished with a cloud of airy meringue and toasted coconut. I based this recipe off my Granny’s German rice pudding – it is a cozy dish that works as a dessert, breakfast, or even a sweet lunch. Because yes, in Germany we are big on sweet lunches– perfect for when you crave something warm and comforting.

I grew up with baked rice pudding like this Baked German Rice Pudding as a special family treat, and this coconut-blueberry twist has quickly become my new favorite. It’s indulgent yet light, fruity yet creamy, and just sweet enough to satisfy. Best of all, it can be made with frozen blueberries, so you can enjoy it all year round. perfect, right?

Tips & Variations

• Frozen berries: Use frozen or fresh berries. No need to thaw – just fold them in frozen.
• Variations: Try raspberries, cherries, or rhubarb for a fun twist.
• Make ahead: Cook the rice pudding a day in advance if you are in a hurry, then simply add egg yolks and whip egg whites and bake when ready.
• Replace coconut milk with almond milk for a lighter version.
• Add a pinch of cinnamon or cardamom for warmth.

Storage:

Fridge: Store covered for 2–3 days.

Print

Coconut Blueberry Baked Rice Pudding with Meringue

This Coconut Blueberry Baked Rice Pudding with Meringue is the ultimate comfort food recipe. Creamy coconut rice pudding is baked with juicy blueberries and topped with a light, fluffy meringue that turns golden in the oven. An easy, family-friendly dessert.

Course Dessert

Cuisine German

Keyword baked rice pudding, baked rice pudding with meringue, blueberry baked rice pudding

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 6

Calories 300 kcal

Ingredients

• 1 vanilla bean or 2 tsp vanilla extract
• 2 cans 13.5 oz each coconut milk
• ⅔ cup whole milk
• 1 cup uncooked short-grain rice pudding rice/Arborio
• 3 tbsp sugar
• Pinch of salt
• 4 large eggs separated
• 5 tbsp sugar for the meringue
• 2 cups blueberries fresh or frozen
• 1 tbsp butter for the dish
• 2 tbsp shredded coconut

Instructions

1. Preheat oven to 340°F (170°C). Grease a 13 × 9 inch baking dish.
2. Remove seeds from the vanilla bean. In a saucepan, combine coconut milk, whole milk, rice, 3 tbsp sugar ( or more – I am German, I don’t add much sugar to my desserts so please taste and adjust) , salt, and the scraped out vanilla bean. Bring to a boil, then simmer for 20 minutes until rice is almost tender. Remove vanilla pod and stir in the vanilla seeds back in. Fold in blueberries.
3. Stir egg yolks into the rice mixture and spread evenly into the dish. Bake 10 minutes.
4. Beat egg whites until stiff, gradually adding 5 tbsp sugar until glossy. Spread meringue on top and sprinkle with shredded coconut.
5. Bake another 25 minutes, covering with foil if needed.
6. Let cool slightly and enjoy warm or cold.