Baked Cranberry Rice Puddings with Cranberry Coulis Drizzle
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
An easy and festive way to serve rice pudding for your holiday table!
  • 16 ounces Cape Cod Select Premium Frozen Cranberries
  • 2 cups water
  • ½ cup sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 3 large eggs
  • ¼ cup sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon coarse salt
  • ¾ cup sweetened shredded coconut
  • 1 can (14 ounces) unsweetened coconut milk
  • ½ cup cooked medium- or short-grain rice
  • ½ cup unsweetened large coconut flakes, toasted, for garnish
  1. Place the frozen cranberries and water, sugar and lemon juice and zest in a medium saucepan and bring to a boil. Reduce to a simmer and let simmer for about 10 minutes, stirring occasionally, until mixture thickens slightly. Strain though a strainer and separately reserve both the liquid and the thickened cranberry mixture. Let both mixtures cool to room temperature.
  2. Whisk together eggs, sugar, vanilla and salt in a large bowl. Stir in shredded coconut, coconut milk and rice.
  3. Place six 6-ounce ramekins (each 1 inch deep and 5 inches in diameter) is a roasting pan and divide rice mixture evenly among ramekins. Place ramekins in a large roasting pan. Transfer pan to oven and pour in enough hot water to reach halfway up ramekins. Bake 20 minutes, and then stir each pudding to distribute rice evenly. Spoon a little of the solid cranberry mixture on top of each ramekin and swirl in a circle pattern.
  4. Bake until puddings are set and barely wobbly when shaken, 18 to 20 minutes more. Carefully remove each pudding and let cool slightly, about 15 minutes. Garnish puddings with coconut flakes and serve warm, drizzled with a little of the reserved Cranberry Coulis.
Recipe by Healthy Family Recipes at