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Forbidden Black Rice Coconut Pudding

Forbidden Black Rice Coconut Pudding

This recipe is for parents who want to add a little spook to their breakfast routine. The pudding reheats well, but can also be served cold in lunches the next day.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 5 servings
Calories 215 kcal
Author Allie Howe


For the Pudding:

  • 1 ½ cups Forbidden Black Rice Cooked
  • 2 cups coconut milk can substitute one cup for another type of milk
  • 3 tablespoons maple syrup

Optional Flavor Add-Ins:

  • 1 teaspoon freshly ground cinnamon
  • 2 cardamom pods remove after cooking
  • ½ teaspoon freshly ground nutmeg

Toppings with Halloween-y Colors:

  • Orange or pomelo sectioned into supremes
  • Mango sliced
  • Pomegranate Seeds
  • Dried fruit raisins or blueberries
  • Dried coconut
  • Almonds sliced


  1. Turn your oven on and set to 325 degrees F.
  2. Dump cooked rice, coconut milk, maple syrup and any flavor add ins into an 8"x8" glass baking dish or enameled Dutch oven and stir.
  3. Cover and cook for 40-45 minutes.
  4. Allow to cool slightly and serve with toppings of your choice.