Baked Coconut Milk Rice With Pears Preparing rice pudding in the FRESH & SAVE casserole dish saves tedious stirring. Fruity-sweet pears with hazelnuts complete the dessert.
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6-8 servings


2 h (incl. baking time)



Coconut rice pudding

  • 1 vanilla pod
  • 800 ml coconut milk
  • 30 g sugar
  • 1 pinch of salt
  • 200 g pudding rice

Baked pears

  • 2 pears
  • 20 g chopped hazelnuts
  • 2 tbsp maple syrup


  • Butter for greasing


Preheat the oven to 160 °C fan (top and bottom heat not recommended). Grease the ZWILLING FRESH & SAVE Gratin Dish with butter.

Cut the vanilla pod in half lengthways and scrape out the seeds. Mix the vanilla seeds with the coconut milk, sugar and salt. Spread the pudding rice evenly in the baking dish and pour the coconut milk over it. Cover the dish with baking parchment and bake in the oven for about 1 hour.

In the meantime, peel the pears, quarter them and remove the core. Mix the pears with maple syrup, vanilla, cinnamon and chopped nuts. When the time is up, stir through the rice pudding and place the pears on top. Continue baking without aluminium foil for approx. 15-20 minutes until the pears are soft.


Apples can be used instead of pears.

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