A Rice pudding with flavours so exciting compared to traditional rice pudding. This Vegan Coconut Rice Pudding is naturally dairy-free and so versatile with many variations of toppings to suit all tastes. All my sweet recipes are healthy and sugar-free, using a natural plant based sugar alternative. You may opt for sugar, honey, maple syrup or any other sweetener of your desire though.
I love the Asian version, Kheer, similar to the Turkish rice pudding but these call for whole milk and granulated sugar which spike my blood glucose levels sky high. So I tried this alternative vegan version with plant based milks and Natural Sweetener instead and loved it. A healthy guilt-free sweet dessert!
Vegan Coconut Rice Pudding goes well with :
Any chopped fresh or dried fruit of your liking.
Blueberry or other berry puree/jam/compote
Toasted nuts : Almond Flakes, Pistachios, walnuts etc.
Cinnamon
Many are now health conscious and opt for honey or agave as an alternative too. If you prefer your pudding really creamy then I suggest going for full-fat Coconut milk instead of Light. The added cashew or almond milk usually adds to the creaminess though.
Other Vegan Coconut Recipes
You may like these vegan, sugar-free and dairy-free desserts too!
Quick no bake Yogurt cheesecake in a glass
Creamy Blueberry Coconut Popsicles.
Dairy free chocolate coconut popsicles.
Sugar-Free Mango Coconut popsicles
Zesty Orange Coconut popsicles
Vegan Coconut Rice Pudding
Ingredients
- 150 g Pudding rice or short grain or brown rice. – I usually use brown rice (lower calorie), with extra liquid added to get it nice and soft.
- 400 ml Can full-fat coconut milk. – I use Light coconut Milk (lower calorie) but much tastier with full-fat.
- 250 ml Any plant based milk of your choice. (Almond/Cashew/Oat). – I used cashew milk as it tastes closest to dairy milk.
- 3 tbsp Natural sweetener of your choice. You can use Coconut sugar/light brown sugar/maple syrup or even honey. – Less or more according to personal taste. I used Sukin Gold Erythritol brown sugar and Skinny Maple Syrup, both 0 calorie.
- 1 tsp ground cinnamon
- 2 tsp vanilla extract – optional
- 1 pinch salt – optional
- ¼ cup chopped raisins – optional
TOPPING VARIATIONS:
- any chopped fresh or dried fruit of your liking
- Any Fruit or Berry Puree/sauce/compote/jam
- Toasted Almond Flakes, Walnuts, Pistachios
- Cinnamon
Instructions
- Rinse and drain the rice well.
- Place rice and coconut milk in a heavy-based saucepan and bring to the boil for 5 minutes. Reduce the heat and simmer for 20-25 minutes, stirring occasionally to avoid rice from sticking to the bottom of the pan.
- Add in vanilla extract, cinnamon, milk of choice, and mix well (You can add in the raisins and salt here as well if using). Continue to cook for another 10 minutes or until rice has absorbed most of the milk. If milk dries up before rice is cooked through, you can add a little extra milk or some water.
- If you'd like it a little more creamier add another 1/2 cup of milk/coconut milk. Add sugar or sweetener and stir until dissolved. Stir frequently at this point to avoid sticking.
- Remove from heat and let cool for at least 5 minutes before serving.
- Serve hot or cold in bowls topped with the topping of your choice.
- As a cold dessert, let the pudding cool down well before storing in fridge. Keeps well in the fridge for up to 4 days in air tight containers. If desired, You can reheat this pudding again before serving.
Notes
Nutrition
If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.
