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milchreisauflauf mit heidelbeere und Baiserhaube

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.