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Baked Coconut Rice Pudding Recipe with Passion Fruit Curd

This recipe makes a 300ml jar of passion fruit curd, and it’s best served cold. 

Serves 4 Total Time 1hr 45 mins


  • 2 medium eggs, lightly beaten
  • 120ml passion fruit pulp (from approx. 2–3 fruits) 
  • finely grated zest of 1 lime 
  • 80g caster sugar
  • 60g unsalted butter, cubed and softened
  • butter, for greasing 
  • 125g gluten-free pudding rice
  • 125g condensed coconut milk 
  • 700ml whole milk


  1. To make the curd, place the beaten eggs, passion fruit pulp, lime zest and sugar in a bowl over a pan of simmering water. Stir continuously with a wooden spoon for 10 mins until thickened.
  2. Remove from the heat and whisk in the butter, one cube at a time. Pour into a sterilised jar, seal, then leave to cool before putting in the fridge to chill.
  3. For the rice pudding, preheat the oven to 170°C/150°C fan/Gas Mark 3–4.
  4. Butter a shallow oven dish, approximately 20cm x 20cm. Combine the rice with both types of milk.
  5. Pour the mixture into the dish and bake for 1 hr 30 mins. Stir twice during cooking, but don’t touch it for the last 30 mins so a lovely golden skin forms.
  6. To serve, spoon the warm rice pudding into individual bowls then top with chilled passion fruit curd.

COOK’S TIP: Leftover curd will keep for a week in the fridge. Try it swirled into yogurt, spread on toast or layered up in a trifle.

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