Coconut Milk Rice Pudding |

Coconut Milk Rice Pudding

Vegan coconut milk rice pudding, made with brown rice and plenty of fruit for a healthier, cozy dessert. The ultra creamy dairy-free base is a perfect background for all the toppings you can think of.

Course Breakfast, Dessert
Cuisine Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 400 grams / 2 cups cooked short-grain brown rice*
  • 180 ml / 3/4 cup full-fat coconut milk cream only
  • 1-2 tablespoons maple syrup or honey
  • 2 teaspoon cinnamon
  • 1 teaspoon fresh ginger grated
  • Zest of an orange


  1. Stir all of the ingredients together in a small saucepan and heat on low-medium to bring to a simmer. Cook for 10-15 minutes, stirring occasionally, or until some of the coconut milk has been absorbed and it reaches a pudding consistency. Serve warm with your desired toppings.


• I avoid the watery bit at the base of the can of coconut milk for this recipe because rice pudding should be extra rich and creamy, but if you want to lighten things up a bit you can mix it into the cream for a lighter milk. • Add a little more maple syrup if you like your rice pudding quite sweet, or just pour some on top. * To make this even creamier, you can cook the rice directly in coconut milk instead of using leftovers. Just substitute coconut milk for water, add the spices, and cook as normal, but watch as it has a tendency to boil over.