Vegan Coconut Rice Pudding


Packed with beneficial vitamins and minerals, coconut milk is a versatile dairy alternative that transforms ordinary rice pudding into a heavenly creamy treat. Enjoy this dish fresh and warm, or refrigerate overnight for a chilled treat. Garnish with fruit, shredded coconut and a dash of cinnamon.

Homemade Vegan Coconut Rice Pudding |

Homemade Vegan Coconut Rice Pudding |
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Vegan Coconut Rice Pudding

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 176 kcal


  1. In stainless steel 3-qt. saucepan, combine risotto rice, water, salt, lime peel and cinnamon sticks. Bring to boil and stir constantly (to prevent stickiness) until water is fully absorbed and rice is soft and tender (not mushy); roughly 25 minutes.
  2. Turn heat to simmer. Stir in coconut milk or cream, sugar, vanilla and coconut oil. Add raisins. Continue to mix, gently, to avoid sticking.
  3. On low simmer, reduce liquid for 10-15 minutes until mixture becomes silky and creamy. Garnish with cinnamon and dried coconut flakes and serve warm or refrigerate to enjoy a chilled treat.

Recipe Notes

  • If using a regular long-grain rice, rinse rice 2 to 3 times before cooking.
  • Refrigerate rice pudding in sealed glass container up to five days.
  • Order the ingredients you need to make this recipe at

Nutrition Facts
Vegan Coconut Rice Pudding
Amount Per Serving (1 g)
Calories 176 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 8g40%
Sodium 53mg2%
Potassium 143mg4%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin C 2mg2%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.