Coconutty Rice Pudding

Servings: Serves: 4-6

Nutritional Information:

Per serving (315g) Calories 376, Fat 8.5g, Saturates 4.0g, Sugars 20g, Salt 0.30g




Pour one tin of full fat coconut milk into a medium size saucepan and bring to a boil.


Rinse and drain the rice well then add it to the boiling coconut milk. Let the rice boil for 5 minutes, cover, then lower down to a simmer for 20 minutes. Short grain rice absorbs a lot of water, so keep an eye on the rice pudding and gradually add the plant based milk as it’s cooking so it doesn’t dry out.


After 20 minutes, remove the lid, stir, add in the maple syrup, vanilla extract, cinnamon and the plant based milk (if you need to) then mix well.


Continue to cook for another 10 minutes. The rice will have absorbed a lot of the milk. Stir frequently so the rice doesn't stick to the bottom of the pan. At this point you can also add more cinnamon if desired.


Remove from heat and let cool for at least 5 minutes. Serve in glass bowls or cups.


For the chocolate version: Follow steps 1-6 then add in the cocoa powder and melted chocolate.


Top with shaved chocolate.


1 based on 1 reviews

One response to “Coconutty Rice Pudding”

  1. says:

     Oh my giddy aunt! This looks so good! New vegan here, and I’m always looking for vegan recipes the kids will eat too! I’ll be back soon for more yumminess!

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