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Creamy Vegan Coconut Rice Pudding

A spoonful of thick, creamy Vegan Creamy Coconut Rice Pudding being lifted from a white bowl.
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A recipe for rich, creamy rice pudding made entirely without dairy, using full-fat coconut milk for maximum texture.

Ingredients

Scale
  • 1 cup short-grain white rice (Arborio or sushi rice works best)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (13.5 oz) can light coconut milk
  • 1 cup water
  • 1/2 cup granulated sugar (or maple syrup for refined sugar free)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom
  • 1/4 cup shredded unsweetened coconut (optional, for extra texture)

Instructions

  1. Rinse the rice under cold water until the water runs mostly clear. Drain well.
  2. Combine the rinsed rice, full-fat coconut milk, light coconut milk, water, sugar, salt, and cardamom in a medium, heavy-bottomed saucepan.
  3. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
  4. Once simmering, reduce the heat to low. Cook uncovered for 40 to 50 minutes, stirring every 5 to 7 minutes. The pudding is done when the rice is tender and the liquid has thickened significantly into a creamy consistency. Stir more often toward the end of cooking.
  5. Remove the saucepan from the heat. Stir in the vanilla extract and shredded coconut, if using.
  6. The pudding will thicken further as it cools. Serve warm or chill completely for a firmer texture.

Notes

  • For the creamiest result, use short-grain rice like Arborio, as its high starch content releases easily.
  • If the pudding becomes too thick upon cooling, stir in a splash of plant milk or water until you reach your desired consistency.
  • You can substitute maple syrup for granulated sugar, adjusting the amount to your taste preference.
  • For a warm spice flavor, add one cinnamon stick during the cooking process and remove it before serving.

Nutrition

Find it online: https://afripaket.com/vegan-creamy-coconut-rice-pudding/