This creamy vegan coconut rice pudding brings back warm memories of my mom, who adored a bowl of gently sweetened rice pudding at any hour. I’ve recreated her cosy recipe using leftover cooked rice, rich coconut milk and a pinch of cardamom. It’s gluten-free, wonderfully creamy and makes the perfect plant-based dessert or dairy-free breakfast. Whether served warm or chilled, each spoonful feels like a gentle hug and a little nod to home.
Nutritional Benefits of Coconut Rice Pudding
This healthy vegan dessert isn’t just a pretty bowl of comfort. Thanks to coconut milk’s medium‑chain triglycerides, you can have good fats that offer a slow-burning energy boost and a little love for your heart. The rice brings fibre and satisfying carbs to the party. It is gluten-free, dairy-free and sweet enough without refined sugar, which is basically pudding that behaves itself.
Plant-Based Coconut Rice Pudding in Easy Steps
Making vegan coconut rice pudding is easy and satisfying. With creamy coconut milk, tender rice, and a touch of patience, you’ll whip up a comforting dairy-free dessert in no time. Learn more about the easy steps for this recipe with my tutorial:
Video coming soon!
Creamy Coconut Rice Pudding
Ingredients
- 1 cup cooked rice jasmine or basmati
- ½ cup coconut milk
- 1 cup almond milk
- 2 cardamoms crushed
- 1 tbsp maple syrup
- 10 pistachio kernels coarsely chopped
- 2 serves seasonal fruit
Instructions
- Combine the ingredients. Place all the ingredients, except the chopped pistachios, into a medium saucepan. Give it a good stir to ensure everything is evenly mixed.
- Bring to a gentle boil. Set the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Simmer until thickened. Reduce the heat and let it simmer for around 5 minutes, stirring frequently, until the rice pudding thickens into a creamy consistency.
- Portion and garnish. Divide the pudding evenly into two bowls. Sprinkle the chopped pistachios generously on top for added crunch and flavour.
- Add seasonal fruit. Serve warm or chilled, topped with your favourite seasonal fruit such as berries, banana slices or kiwi for a fresh, colourful finish.
- Store or enjoy immediately. Enjoy straight away, or if you prefer, store in the fridge for a day or two. You can also freeze it for later, then just defrost and warm gently before serving.
Notes
Serving Suggestions and Pairings
Your coconut milk rice pudding is already dreamy, but why stop there? Give it some tasty company and make every spoonful even more satisfying. Add flair to your coconut milk rice pudding by trying these awesome pairings:- Tropical Twist: Top with fresh mango or pineapple for a burst of sunshine.
- Warm Spices: Sprinkle cinnamon, cardamom or nutmeg for spiced comfort.
- Crunchy Garnish: Add toasted coconut flakes or chopped nuts for texture.
- Fruit Compote: Spoon on a tart mixed berry or rhubarb compote for balance.
- Morning Style: Serve with a dollop of plant‑based yoghurt and granola for a hearty breakfast.
How to make the Perfect Coconut Rice Pudding
Bring out the best out of your healthy vegan dessert with these easy tricks. Even a simple, easy vegan pudding deserves a bit of extra love to turn it into something irresistibly creamy and full of flavour.- Rinse the rice: Wash the rice until the water runs clear to avoid stickiness and get a creamier texture.
- Stir gently: Keep heat low and stir often to stop sticking and create a smooth pudding.
- Sweeten to taste: Add maple syrup or sugar gradually until the sweetness suits you.
- Let it rest: After cooking, let it cool slightly so it thickens naturally.
- Reheat with coconut milk: Warm leftovers with a splash of coconut milk to bring back the creaminess.
Frequently Asked Questions
- Is coconut rice pudding vegan? Yes, when made with plant‑based ingredients. This pudding uses canned coconut milk instead of dairy, so it’s naturally vegan and dairy-free which is ideal for those on a plant-based diet or avoiding lactose.
- Can I use other rice types? You can substitute with arborio, sushi or even leftover cooked rice. Just adjust the cooking time because leftover rice will take less time to soften. The result remains creamy and delicious, perfect for coconut milk rice pudding.
How do I store leftovers?
Once cooled, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently with a bit of extra coconut milk or water to return to that creamy, indulgent texture.Stirring Up Comfort: A Bowlful of Coconut Rice Memories
I find something so comforting about stirring warm coconut milk and rice into a lusciously creamy coconut rice pudding. It brings back memories of family dinners abroad and cosy evenings in. This dairy-free rice pudding is simple, naturally sweet, and always so soothing. As a healthy vegan dessert, it’s both nourishing and nostalgic. I hope it brings you the same warmth and satisfaction, spoonful after spoonful.
Vegan Coconut Rice Pudding and Other Pudding Recipes
If you loved this coconut milk rice pudding recipe, you will surely love other healthy vegan pudding recipes such as my Blended Strawberry Chia Pudding recipe and Heavenly Healthy Chia Pudding with Coconut Milk recipe.
We’d Love Your Feedback
Tried this recipe? Share your thoughts and experiences in the comments below. Your feedback helps us grow and bring more delicious recipes to your kitchen.
Share Your Creation
Show off your vegan coconut rice pudding on Instagram, Youtube, Facebook, TikTok, or Pinterest. Don’t forget to tag @eveganrecipes – we love seeing your delightful creations!
