This creamy and luxurious vegan rice pudding is made with coconut milk and is gluten-free. I love to top my vegan coconut rice pudding with fresh fruit for a delicious dessert but you can customise it to suit the season!
Table of contents
This dairy-free rice pudding is just as creamy as the regular milk version. This vegan version uses full-fat coconut milk and only a couple more main ingredients.
Other rice pudding recipes we love are this Rice Kheer.
This creamy vegan rice pudding recipe combines the tropical twist of coconut milk resulting in the best vegan rice pudding recipes you've ever tasted.
To prepare this delightful dessert, start by simmering rice in a mix of coconut milk and vegan milk on the stovetop over low heat.
The magic happens as the rice soaks up the goodness of coconut flavor, creating a luscious and creamy coconut rice pudding.
Lucky for those with a sweet tooth, different types of sugar all work - brown sugar, cane sugar, agave nectar, or even chocolate chips to enhance the sweetness.
Other coconut recipes you might like are 3 ingredient coconut truffles , coconut syrup and mango coconut pancakes.
Coconut Milk Rice Pudding Recipe Ingredients
Main ingredients are easily available in your local grocery store.
Rice – I used pudding rice known as short-grain rice for this recipe as they are more starchy.
Coconut milk – full fat tinned coconut milk is best but light coconut milk can be used too. We like to use coconut milk in this Coconut Milk Coffee too.
Non-dairy milk - I used almond milk as you will need extra liquid to cook the pudding but any dairy-free milk can work here such as soy milk, oat milk, almond milk or cashew milk.
Sugar – To sweeten up this pudding I have used regular vegan granulated white sugar. You can use coconut sugar, maple syrup, agave syrup, coconut nectar or brown rice syrup. If not vegan, use honey. All of these options will work well for this recipe too. Vegan condensed milk works too.
Flavor - vanilla extract or vanilla bean paste.
Coconut – I have added lightly toasted coconut flakes in to the rice pudding and garnish it, but you can toast it darker or totally leave it.
Method
Lightly dry toast coconut flakes in a frying pan, until light pink. Remove and set a side for later use.
Take a heavy bottom pan, rinse it with clean water to prevent the milk burning and sticking.
Pour coconut milk and almond milk in a pan, bring it to a gentle boil on medium heat.
Add the rice and vanilla and mix well.
Let it boil for 5-7 minutes uncovered, then lowered down the heat and let it simmer for 18-20 minutes or until the rice is cooked and the pudding becomes thick.
Keep checking and stirring every few minutes so it doesn’t stick to the pan.
Add sugar or whichever sweetener you are using.
Mix well, cook another 5-7 minutes, at this time do not cook rice pudding covered and stir almost constantly.
Now add toasted coconut, if using then turn off the heat.
Let the pudding sit for a while, at this stage, it will go very creamy.
If you want to serve warm, serve after five to ten minutes, top it up with the berries, and remaining toasted coconut.
Toppings
Feel free to customize the dessert with your favorite toppings, like golden raisins or strawberry sauce.
Mango or pineapple pieces will work wonders with coconut flavour.
You can also try swirling in chocolate chips, and your favorite chopped nuts - I think hazelnuts would go great in chocolate rice pudding!
Storage
Store leftover coconut rice pudding in an airtight container. Once it cools to room temperature, place in the fridge and eat within 2 days. It can be served warm or chilled.
Other Vegan Desserts
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Coconut Rice Pudding with Coconut Milk (Vegan)
Equipment
- 1 pan
Ingredients
- 1 can coconut milk full fat (400ml)
- 1 ½ cup non-dairy milk almond milk
- ½ cup rice
- ⅓ cup sugar
- 3 tablespoon coconut flakes lightly toasted
- 1 teaspoon vanilla extract
Topping
- 1 cup berries
Instructions
- Lightly dry toast coconut flakes in a frying pan, until light pink. Remove and set a side for later use.
- Take a heavy bottom pan, rinse it with clean water to prevent the milk burning and sticking.
- Pour coconut milk and almond milk in a pan, bring it to a gentle boil on medium heat.
- Add the rice and vanilla and mix well.
- Let it boil for 5-7 minutes uncovered, then lowered down the heat and let it simmer for 18-20 minutes or until the rice is cooked and the pudding becomes thick.
- Keep checking and stirring every few minutes so it doesn’t stick to the pan.
- Add sugar or whichever sweetener you are using.
- Mix well, cook another 5-7 minutes, at this time do not cook rice pudding covered and stir almost constantly.
- Now add toasted coconut, if using then turn off the heat.
- Let the pudding sit for a while, at this stage, it will go very creamy.
- If you want to serve warm, serve after five to ten minutes, top it up with the berries, and remaining toasted coconut.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote:- This post was originally posted on 2nd May 2019 but I have updated the post since with helpful content. The recipe remains the same.
Amanda says
Your pictures are stunning! I've never made rice pudding before but this looks amazing!! Love the toppings you used and basmati rice is my favorite!!!
Marisa Franca @ Allourway says
This is truly a classic dessert. Reminds me of the desserts we used to have at school. Brings back so many great memories. I haven't had rice pudding with coconut milk but I love coconut so I believe I'd like it even more than regular rice pudding. Can't wait to make this.
SlowTheCookDown says
This really is the ultimate comfort dessert - reminds me so much of childhood! Looks great, I can't wait to try it!
Clairellyn @ The Simple, Sweet Life says
This reminds me of a rice pudding we used to eat all of the time in Norway, just it was made with cream. I bet a rice pudding with coconut milk would be a fun twist!
Dan from Platter Talk says
We served this for an early Mother's Day brunch last Sunday with rave reviews. The berries and cinnamon really compliment the coconut nicely!
Tammy says
It's been too long since I've had rice pudding...this is a lovely variation to the heavier dish I'm used to. I love the fresh fruit and coconut <3
Cathleen says
Rice pudding is one of my FAVOURITE desserts!! I love the addition of the fruit!
Jenni LeBaron says
I'm not sure that I've ever had rice pudding before, but I love all of the ingredients and flavors you've used here so I definitely need to give it a try! The coconut must make this so creamy!
veenaazmanov says
Love the toppings to this delicious pudding. Looks delicious and unique too.
Elaine says
I haven't thought about coconut rice pudding in forever! Hubby and I used to have it all the time when we lived in California! But, I have never made it myself. Now that I have your recipe, I'm going to surprise hubby! I can't wait to see his face when he eats your delicious pudding!
Swathi says
Fruity coconut rice pudding looks delicious and colorful love it as it is easy dessert idea.
Mahy Elamin says
So simple and so delicious! The combo of coconut and strawberries is really yum! perfect balance between summer and winter, so I guess it can be eaten any day 🙂
Grab a Plate says
This is such a simple, yet flavorful treat! Your photos are so lovely. I definitely need to try rice pudding again -- it's been years!
Uma Srinivas says
Perfect dessert for me and my family. I am so happy to see this recipe because its "vegan" and looks yummy too.