8 Comforting Reasons You’ll Fall in Love with This Creamy Coconut Rice Breakfast Bake

Creamy Coconut Rice Breakfast Bake is one of those quiet, soul-soothing recipes that feels like it belongs to slow mornings and soft sunlight spilling across the kitchen counter. Thank you for being here—truly. There’s something so grounding about transforming simple pantry staples into something warm, lightly sweet, and deeply comforting.

This Creamy Coconut Rice Breakfast Bake sits gently between pudding and cake. The rice thickens softly in the coconut milk as it bakes, creating a creamy yet sliceable texture that feels almost custardy in the center with just enough structure to cut into squares. If you adore cozy breakfasts that feel homemade and nourishing, you’re going to treasure this one.

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Let’s make something beautiful together.

Overview of Recipe Content

What Is Creamy Coconut Rice Breakfast Bake?

This bake is a cross between:

• Rice pudding
• A light custard
• A tender breakfast cake

It’s baked slowly so the rice absorbs the coconut milk, thickening naturally without flour. The result? A creamy center with softly set edges that slice beautifully once cooled slightly.

It’s perfect for:

• Weekend brunch
• Meal prep breakfasts
• Holiday mornings
• Cozy winter days
• A lightly sweet afternoon treat

Why You’ll Love This Recipe

• Uses leftover cooked rice
• Naturally creamy from coconut milk
• Simple ingredients
• Gluten-free
• Make-ahead friendly
• Comforting but not overly heavy

This bake feels nostalgic, even if you’ve never had it before.

What It Tastes Like

Imagine:

• Creamy coconut richness
• Gentle vanilla warmth
• Light sweetness
• Soft, custardy texture

It’s not overly sugary—it’s delicate and soothing. Add fruit or toasted coconut, and it transforms into something brunch-worthy.

Ingredients

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• 1 cup cooked rice
• 3 eggs
• ½ cup sugar
• 2 cups coconut milk
• ½ cup milk
• 1 tsp vanilla

Tools You’ll Need

• 8×8 baking dish
• Mixing bowl
• Whisk
• Measuring cups
• Spatula

Substitutions & Additions

• Use maple syrup instead of sugar for a deeper sweetness.
• Add cinnamon or cardamom for warmth.
• Stir in shredded coconut for extra texture.
• Add berries before baking.
• Swap milk for almond milk to keep it dairy-free.

How to Make Creamy Coconut Rice Breakfast Bake

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Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Lightly grease your baking dish.

I always say this is where the calm sets in—the oven warming, the quiet rhythm of whisking.

Step 2: Whisk the Custard

In a large bowl, whisk together:

• Eggs
• Sugar
• Coconut milk
• Milk
• Vanilla

Whisk until smooth and slightly frothy.

The coconut milk gives it that silky, tropical aroma—so inviting.

Step 3: Fold in the Rice

Add the cooked rice and stir gently to combine.

The rice should be evenly distributed, but don’t overmix.

Step 4: Pour & Bake

Pour the mixture into your prepared dish.

Bake for 40–45 minutes, or until the center is just set but still slightly soft.

The top will turn lightly golden, and the edges will look softly puffed.

Step 5: Cool Slightly Before Slicing

Let it rest for 10–15 minutes before cutting.

It will firm up as it cools, becoming perfectly sliceable while staying creamy inside.

What to Serve with Creamy Coconut Rice Breakfast Bake

This bake pairs beautifully with:

• Fresh berries
• Toasted coconut flakes
• A drizzle of honey
• Greek yogurt
• Chopped mango or pineapple

If you’re creating a brunch spread, pair it with:

• https://poulef.com/banana-bread-recipe/
• https://poulef.com/vanilla-cupcakes/
• https://poulef.com/lemon-bars-recipe/
• https://poulef.com/chocolate-brownies/
• https://poulef.com/protein-cookie-dough/

And don’t forget to save your breakfast inspiration on Pinterest at https://www.pinterest.com/poulefrecipe/

Tips for Making It Perfect

• Use day-old rice for best texture.
• Don’t overbake—slightly soft center is ideal.
• Full-fat coconut milk gives the creamiest result.
• For extra indulgence, sprinkle sugar on top before baking for a delicate crust.

Storage Instructions

Refrigerator: Store covered for up to 4 days.

Freezer: Slice and freeze individually for up to 2 months.

Reheat: Warm gently in microwave or oven until heated through.

It actually tastes even better the next day—the flavors deepen beautifully.

General Information

Rice-based breakfast bakes are common in many cultures, often evolving from traditional rice puddings. Coconut milk adds a tropical twist while keeping the texture luscious and naturally thick.

This version is simple and versatile—perfect for adapting seasonally with fruit or spices.

Frequently Asked Questions

Can I use brown rice?

Yes, though texture will be slightly firmer.

Can I reduce the sugar?

Absolutely. You can reduce to 1/3 cup for a lightly sweet version.

Can I make it dairy-free?

Yes—replace milk with almond or more coconut milk.

Why is my bake too loose?

It may need 5 more minutes in the oven, or it hasn’t rested long enough.

Can I make this ahead?

Yes! Bake the night before and reheat gently.

Conclusion

This Creamy Coconut Rice Breakfast Bake is soft, comforting, and beautifully balanced between pudding and cake. It’s the kind of breakfast that makes you slow down and savor.

If you love coconut flavors, you might also enjoy the Choc Coconut Slice or even a banana-based bake for another cozy morning option.

Thank you for sharing your kitchen time with me. Recipes like this are meant to be enjoyed slowly.

Interactive Elements

If you make this bake, leave a review and let me know how you served it!

Share your slice on Pinterest and tag me at https://www.pinterest.com/poulefrecipe/ — I love seeing your creations.

Nutritional Information (Approximate per serving, 9 servings)

Nutrient	Amount
Calories	240 kcal
Carbohydrates	30g
Sugar	18g
Fat	10g
Saturated Fat	7g
Protein	6g
Fiber	1g
Sodium	90mg

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