Baked Coconut Oat Pudding Recipe


4 cup organic whole milk 

14 oz Ayam Coconut Milk (Coconut Cream)

1/2 cup Essential Pantry Coconut Palm Sugar - Granulated

3/4 cup uncooked Oatmeal, Organic Stone-Cut from Scotland 


1/2 cup Essential Pantry Dried Unsweetened Coconut - Wide Cut

1/3 cup pecans, toasted and chopped


Baked Coconut Oat Pudding Recipe

The flavor of the baked pudding is more mellow and less sweet than the stovetop version, and is very easy to do, providing you can be at home for 3 hours while it cooks. The pudding will thicken as it cools. You can use “light” coconut milk in these recipes if you prefer; it tastes just as good but the pudding will not be as thick.

This baked version of the pudding is adapted from The All New Fannie Farmer Boston Cooking School Cookbook and calls for slowly baking the pudding at a low temperature.


1. Preheat oven to 300 degrees.

2. Mix the first 4 ingredients in a casserole, and bake for 3 hours. Stir mixture 2-3 times in the first hour to prevent the oats from settling.

3. Serve warm, cold, or at room temperature in individual bowls topped with toasted coconut and chopped toasted pecans.

serves 6