Vegan Cinnamon Coconut Rice Pudding
Creamy, fragrant, and deeply comforting, this coconut rice pudding is the kind of dessert that feels indulgent without a single drop of dairy in sight. Full-fat coconut milk does the heavy lifting here, giving the pudding that rich, velvety body you'd expect from a classic version, while plant-based milk keeps things light enough to eat by the bowlful. Short-grain rice like Arborio or sushi rice releases its starch slowly as it simmers, naturally thickening the mixture into a luscious, spoonable consistency over 30 to 35 minutes. Maple syrup, vanilla, and a half teaspoon of cinnamon round out the flavor in the most warming, cozy way. It serves four and works beautifully warm straight from the pot or chilled from the fridge the next day — honestly, it might be even better cold. Top it with fresh berries or a dusting of nutmeg and you've got a dessert that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 1 cup short-grain white rice (such as arborio or sushi rice)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups plant-based milk
- 1 cup water
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
For serving
- ground cinnamon or ground nutmeg, for serving (optional)
- fresh berries or sliced fruit, for serving (optional)
Instructions
- 1
Combine the rice, coconut milk, plant-based milk, and water in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer, stirring occasionally.
- 2
Once simmering, reduce the heat to low and cook uncovered, stirring frequently with a wooden spoon or spatula, for 30–35 minutes, until the rice is completely tender and the mixture has thickened to a creamy, porridge-like consistency that coats the back of the spoon.
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