Go Back

Vegan coconut rice pudding

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).
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

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

Method
 

  1. 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).
  2. Turn off the heat, add some lemon juice. Taste and adjust it with honey or lemon to your liking.
  3. Serve warm or let it cool completely then store in the fridge until you’re ready to serve.