Coconut Rice Pudding (vegan)

reading time: ca. 1 min

Preparation time: 45 mins
Main ingredients: rice, coconut milk
difficulty level: easy
serves: 4
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"

I've been wanting to make Coconut Rice Pudding for a while now, and I've finally come around to do so! If you don't like or tolerate coconut, this is probably not for you, but for all others, try this! It's very creamy and rich, filling and satisfying. 

I ate mine with both applesauce and fresh fruit, and with raspberry ice cream, which was gorgeous because the ice cream caused the fat from the coconut to turn into frozen bits, just like when you put whipped cream on top of ice cream - aah, I love when that happens, haha! This recipe is boyfriend-approved ;)


375g short grain rice *
400ml coconut milk
1125ml water (you can also sub this for coconut milk, but that's going to be super fatty and decadent)
sweetener of choice - i'm using agave syrup
a pinch of salt
1 tsp or more cinnamon

Optional and additional condiments:

- shredded coconut
- nut slices (almonds...)
- seeds (chia, poppy, flax...)
- raisins
- ginger
- cardamom
- nutmeg
- orange or lemon peel
- vanilla
- brown sugar or coconut sugar
- cacao powder
- saffron
- fruit slices
- apple sauce

* dry and uncooked, that is.


Bring rice, water and coconut milk to a boil. Add salt, cinnamon and sweetener, stirring frequently. As soon as it boils, switch off the heat and let it simmer on its own. Keep the lid closed, and keep checking on the rice every now and then. 

After about 30 to 45 minutes your rice pudding should be ready, the consistency creamy and thick. 

Sweeten and garnish to your liking (i used cinnamon, coconut shreds, fresh raspberries, pure applesauce and some raspberry ice cream). Pineapple and mango would be great too! Enjoy :)

Another rice pudding recipe you might like:
Rice Pudding with homemade Apple Sauce (vegan)


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