Vegan coconut rice pudding
20 Nov 2019
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This vegan coconut rice milk is not only dairy-free & gluten-free but has no refined sugar nor fat, so ideal for those who are on various diets. You can make it with precooked, leftover boiled rice or from scratch. Furthermore, it can be served warm (for breakfast or dessert) or as a cold pudding (topped with fresh fruits or compote).
Ingredients
- 1 cup pre-cooked short-grain rice
- ½ cup coconut milk
- ½ tsp ground cinnamon (or cocoa powder)
- 1 Tbsp desiccated coconut
- 1 tsp honey (optional)
- 1 Tbsp dried fruits (such as raisins, sultanas, peach, cherry, blueberries etc)
- ½ tsp fresh lemon juice
Instructions
- Put the rice and coconut milk in a pan. Bring to boiling point, then turn down the heat. Add the dried fruits, desiccated coconut, cinnamon (or cocoa) and honey (if used). Simmer over low heat, stirring, until the coconut milk has absorbed and the texture is creamy (similar to risotto).
- Turn off the heat, add some lemon juice. Taste and adjust it with honey or lemon to your liking.
- Serve warm or let it cool completely then store in the fridge until you’re ready to serve.
Tips
During Summer time use grated zest of a lemon or lime instead of cinnamon to make it zingy! If you want to make it from scratch, then cook the rice according to the packet instructions, using 50% coconut milk and 50% water.© 2026 Copyright CookTogether
Categories
- Meal Type: - Breakfast - Dessert - Everyday - Kids Food - Leftovers - Puddings - Quick & Easy
- Cuisines: - South East Asian
- Occasions: - Parties - Picnic
- Ingredients: - Rice
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Low Fat - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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