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creamy vegan coconut rice pudding

Vegan Coconut Rice Pudding

This vegan coconut rice pudding is creamy, rich, and naturally sweet. Made with cooked jasmine rice, coconut milk, and maple syrup, it’s an easy dairy-free dessert that’s perfect for using leftover rice.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 People
Course: Breakfast, Dessert
Cuisine: American, comfort food, Fusion
Calories: 280
Ingredients Method Notes

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.

Method
 

  1. Combine ingredients – In a medium saucepan, add the cooked rice, coconut milk, almond milk, and maple syrup. Stir gently.
  2. Heat the mixture – Place over medium heat. Bring it to a gentle simmer, stirring occasionally so it doesn’t stick.
  3. Add flavorings – Stir in vanilla extract, cinnamon, and sea salt.
  4. Cook until creamy – Let it simmer for 20–25 minutes, stirring often, until the pudding thickens.
  5. Adjust texture – If it’s too thick, add a splash of almond milk. Taste and add more sweetener if needed.
  6. 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.