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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




  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.


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


  • 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