Coconut Rice Pudding with Coconut Milk (Vegan)

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!

Indulge your sweet tooth with a comforting and delicious vegan coconut rice pudding that’s sure to become your new favorite dessert!

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 and Arroz con Leche.

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.

This versatile recipe allows for experimentation with different types of rice, such as sushi rice or jasmine rice, depending on your preference.

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. 

Whether you’re using an instant pot or a regular stovetop, this vegan coconut rice pudding is the only rice pudding recipe you’ll ever need. 

Other coconut recipes you might like are 3 ingredient coconut truffles , coconut syrup and mango coconut pancakes.

Check out the full recipe card for the best results, and enjoy this delicious and dairy-free delight that’s perfect for satisfying your cravings for a creamy and comforting dessert.

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. Jasmine rice, arborio rice, long grain rice basmati rice or brown rice, all type of rice work well

Note that different types of rice will have different cooking times. 

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. For a refined sugar-free recipe 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.

Variations / Toppings

Coconut cream – works as a non dairy replacement to heavy cream this is optional but makes a super creamy rice pudding.

Spices –  The aromatic flavour of cardamom always wins in any dessert recipe, it’s subtle and warm without overpowering. You can use cinnamon stick, cinnamon or nutmeg powder.

Citrus– A teaspoon of orange zest goes well with this vegan rice pudding, nice and bright and a little ray of sunshine in a bowl.

Nuts – A few toasted almond slivers or any other nuts will work well or you can avoid it totally.

Berries – Now that summer is on our doorstep and these juicy and fresh strawberries and blueberries are making their way to the market, why not to top it up this plain white rice pudding and make it so colourful.

How to make Vegan Coconut Rice Pudding

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.

Instant Pot Method

Place coconut milk, almond milk, rice, sugar and vanilla in the inner pot, give it a good stir.

Seal the cooker with the lid and turn the vent on sealing.

Set manual high pressure for 12-15 minutes.

Let the pressure release naturally for 10 minutes then quick release the remaining pressure manually.

If it is too thick add some coconut or any other plant milk and coconut cream.

Stir in some toasted coconut.

Serve in a serving bowl, add berries, sprinkle toasted coconut and enjoy warm or cold.

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

Basque Cheesecake

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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Note:- This post was originally posted on 2nd May 2019 but I have updated the post since with helpful content. The recipe remains the same.