Skip to Content

Healthy Baked Coconut Rice Pudding Cups (vegan, gluten-free}

VGF

 

These pucks are a variation of a post from earlier today: Coconut Brown Rice Pudding. It’s one of the easiest recipes you’ll ever make (i.e., dump in slow cooker and skedaddle for several hours until done).

The rice pudding also happens to be a smashing-good (and healthy) breakfast or snack. So, because I am obsessive compulsive about making everything in a muffin tin lately, I had to turn it (or, at least part of it) into a baked, portable rice pudding cup.

Everyone needs rice pudding on the go, right? Right!

 

The transformation took a few tries failures, but success eventually came with an additional coconut component: flour. I tried a psyllium egg and a flax egg, but, although both held the pucks together, the result was too sticky and fragile.

The solution? Two tablespoons of super-absorbent coconut flour (plus the psyllium) rendered perfect pucks: sturdy enough to transport, minimally sticky, and arguably even more delicious than the pudding alone.

Just think of all of the creative ways you can vary these lovelies, with different fruits, spices, or seeds. Holy yum. Enjoy!

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Baked Coconut Rice Pudding Cups (vegan, gluten-free}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 rice pudding cups 1x

Ingredients

Scale

Instructions

  1. Preheat oven to 350F. Grease or spray 6 cups of a standard size muffin tin.
  2. In a medium bowl, whisk together the milk and psyllium husk. Let stand 5 minutes to thicken. Add the rice pudding and coconut flour, stirring until blended. Divide evenly between prepared cups, smoothing tops.
  3. Bake in preheated oven for 20 minutes. Transfer to wire rack and let cool at least 1 hour. Run knife around edge of each cup and remove cooled puddings. Serve room temperature or chilled.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 dyas or freeze for up to 2 months.

Nutrition

  • Serving Size: 1 puck
  • Calories: 101
  • Sugar: 4.3 g
  • Sodium: 63 mg
  • Fat: 1.9 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 18.4 g
  • Fiber: 1.0 g
  • Protein: 1.9 g
  • Cholesterol: 0 mg

 

coconut brown rice pudding in a Mexican dish with a wooden spoon
Previous
Healthy Coconut Brown Rice Pudding {vegan, 5 ingredients}
Next
Apple Pie Protein Bars {vegan, gluten-free, no-bake}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Healthy Coconut Brown Rice Pudding {vegan, GF} | power hungry

Thursday 10th of September 2020

[…] I cannot leave well enough alone, I also used this recipe to make a portable, baked rice pudding cup. The world needs portable, pack-able rice pudding. The pucks only require half of the rice pudding […]

Slow Cooker Coconut Brown Rice Pudding {vegan + gluten-free} | power hungry

Saturday 21st of May 2016

[…] I cannot leave well enough alone, I also used this recipe to make a portable power puck. The world needs portable, pack-able rice pudding. The pucks only require half of the rice pudding […]

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Power Hungry