You know that cozy feeling when you curl up with a blanket and a bowl of something warm and sweet? That’s exactly what this vegan coconut rice pudding delivers — comfort in a spoon. It’s rich, creamy, and infused with a gentle coconut aroma that makes the whole kitchen smell like a tropical getaway.
And the best part? You don’t need fancy equipment or hours of prep. In fact, you can make this with cooked rice you already have in the fridge. Whether you’re craving a quick dessert or a make-ahead breakfast, this recipe ticks all the boxes.
Vegan Coconut Rice Pudding Recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 2 cups cooked jasmine rice (or basmati)
- 2 cups full-fat coconut milk (from a can)
- 1 cup almond milk (or other plant-based milk)
- 1/4 cup maple syrup (or coconut sugar)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- Pinch of sea salt
Optional toppings: toasted coconut flakes, chopped mango, fresh berries, chia seeds, or crushed pistachios.
Instructions
Step 1 – Combine the base
In a medium saucepan, add cooked rice, coconut milk, almond milk, and maple syrup. Stir gently to combine.
Step 2 – Simmer to perfection
Place over medium heat. Bring the mixture to a gentle simmer, stirring occasionally so it doesn’t stick to the bottom.
Step 3 – Flavor it up
Once simmering, stir in vanilla, cinnamon, and salt. Continue to cook for 20–25 minutes until the pudding thickens.
Step 4 – Adjust to taste
If it’s too thick, splash in more almond milk. For extra sweetness, add a little more maple syrup.
Step 5 – Serve warm or chilled
Scoop into bowls, top with your favorite add-ons, and enjoy immediately. Or chill for a cold, creamy treat.
Why You’ll Love This Vegan Coconut Rice Pudding
- Dairy-Free & Lactose-Free: 100% plant-based, so everyone can dig in.
- Great for Leftover Rice: A brilliant way to use up cooked rice from last night’s dinner.
- Naturally Sweetened: No refined sugar if you use maple syrup or coconut sugar.
- Customizable: From mango to chia seeds, you can dress it up any way you like.
- Comfort Food with a Twist: The coconut milk adds a rich, tropical spin to a classic dessert.
Pro Tips for Success
- Choose the right rice: Jasmine or basmati gives the best aroma. Short-grain rice creates an extra creamy texture.
- Stir often: Coconut milk can stick if left unattended. Give it a loving stir every few minutes.
- Sweetness check: Coconut milk is naturally sweet, so taste before adding more syrup.
- Make it thicker or thinner: Add more plant-based milk for a looser pudding, or cook longer for a thicker one.
Variations & Add-Ins
- Tropical twist: Add diced pineapple or passionfruit before serving.
- Nutty crunch: Sprinkle toasted almonds, pistachios, or hazelnuts on top.
- Chocolate lover’s version: Stir in 2 tbsp cocoa powder for a chocolate-coconut pudding.
- Spiced version: Add cardamom, nutmeg, or even a pinch of turmeric for color.
- Overnight chia rice pudding: Mix in 2 tbsp chia seeds before chilling for extra texture and nutrients.
Tips for Trying
- If you’re making vegan rice pudding with leftover rice, make sure the rice isn’t too dry — add a splash of extra almond milk during cooking.
- For healthy rice pudding, use unsweetened coconut milk and reduce the maple syrup to 2 tbsp, letting the natural coconut flavor shine.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of plant-based milk.
- Want it extra creamy? Replace almond milk with oat milk for a richer mouthfeel.
Final Thoughts
This vegan coconut rice pudding is proof that dessert doesn’t have to be complicated. With just a few pantry staples, you get a comforting, dairy-free treat that works for breakfast, snack time, or after-dinner indulgence.
Next time you’ve got leftover rice, don’t just reheat it — turn it into this creamy, coconutty bowl of goodness. Trust me, your spoon won’t want to stop.
Vegan Coconut Rice Pudding
Ingredients
Method
- Combine ingredients – In a medium saucepan, add the cooked rice, coconut milk, almond milk, and maple syrup. Stir gently.
- Heat the mixture – Place over medium heat. Bring it to a gentle simmer, stirring occasionally so it doesn’t stick.
- Add flavorings – Stir in vanilla extract, cinnamon, and sea salt.
- Cook until creamy – Let it simmer for 20–25 minutes, stirring often, until the pudding thickens.
- Adjust texture – If it’s too thick, add a splash of almond milk. Taste and add more sweetener if needed.
- Serve – Enjoy warm with toppings of your choice, or chill in the fridge for a cold version.
Notes
- You can use other plant milks like oat or soy for a different flavor.
- For a thicker pudding, cook a few extra minutes.
- Store leftovers in the fridge for up to 4 days. Reheat with a splash of almond milk.
FAQs
1. Can I make this with uncooked rice?
Yes — just increase the cooking time to 45 minutes and add 1 extra cup of almond milk.
2. Can I use light coconut milk?
You can, but the pudding will be less creamy.
3. Is this gluten-free?
Yes, as long as your ingredients (especially plant milk) are certified gluten-free.
4. Can I freeze rice pudding?
Yes, though the texture changes slightly. Thaw in the fridge and stir well before serving.
5. Can I use other sweeteners?
Absolutely. Agave syrup, brown sugar, or date syrup all work well.
