Vegan Coconut Rice Pudding

sweetsharings

Prep Time: 10 minutes

Cook Time:

Serves: 6

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.

Vegan Coconut Rice Pudding

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

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

vegan coconut rice pudding

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.

Vegan Coconut Rice Pudding

Other Vegan Coconut Recipes

You may like these vegan, sugar-free and dairy-free desserts too!

Turkish Pumpkin Candy Dessert

Quick no bake Yogurt cheesecake in a glass

Summer Fruit Cobbler

Layered Coconut Water Jelly

Creamy Blueberry Coconut Popsicles.

Dairy free chocolate coconut popsicles.

Sugar-Free Mango Coconut popsicles

Zesty Orange Coconut popsicles

Dairy-free Coconut Milk Pudding
vegan coconut rice pudding

Vegan Coconut Rice Pudding

A less watery and more exciting in flavour than traditional rice pudding. This Vegan Coconut Rice Pudding is sugar-free, dairy-free and so versatile with many variations of toppings to suit all tastes.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert, Snack
Servings 6
Calories 171 kcal

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

TIPS
You can also cook the rice pudding in a casserole, in an oven preheated to 180°C, fan 160°C, gas 4. Stir the ingredients together well, cover and cook for 55 minutes, stirring halfway. Remove the lid for a further 20 minutes to create a crisp, golden topping. Check during the last few minutes as each oven is different.
I chop raisins so the flavour of raisins are released into the pudding to improve taste.
For added creaminess, just add a little bit of milk over the top or a dollop of whipped coconut cream.
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.

Nutrition

Serving: 250gCalories: 171kcalCarbohydrates: 23.3gProtein: 3.4gFat: 7.7gSaturated Fat: 4.9gSodium: 0.08mgFiber: 1.2gSugar: 0.6g
Keyword coconut milk, comfort, dairy-free, dessert, diabetic friendly, gluten-free, rice, sugar-free, sweet, vegan, vegetarian
Tried this recipe?Let us know how it was with a Rating or Comment!

If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.

  • Prep Time: 10 minutes
  • Total time: 35 minutes
  • Serves: 6

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