Creamy Coconut Rice Pudding
This plant-based treat is naturally sweet and fuss-free, perfect for breakfast or whenever you fancy a spoonful of indulgence without the guilt.
Servings 2 Servings
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.