Vegan Coconut Rice Pudding
Creamy, fragrant, and deeply satisfying, this coconut rice pudding is the kind of dessert that feels indulgent without a single drop of dairy or egg in sight. Full-fat coconut milk does all the heavy lifting here, simmering slowly with jasmine rice until the whole pot transforms into a luscious, porridge-like pudding that thickens beautifully as it cools. Maple syrup keeps the sweetness natural and mellow, while vanilla and cardamom add a warmth that makes every spoonful feel a little special. A pinch of cinnamon is optional but honestly worth it. The recipe serves four and comes together in one saucepan with minimal fuss — just a little patience and regular stirring to keep things from sticking. Serve it warm straight from the stove or chill it for a couple of hours and top with toasted coconut flakes and fresh mango or berries for a finish that looks far more impressive than the effort required. It's the kind of plant-based comfort food that converts skeptics on the first bite.
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups water
- ¾ cup jasmine rice, rinsed
- ¼ tsp fine salt
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp ground cardamom
- ¼ tsp ground cinnamon (optional)
For serving
- toasted coconut flakes, for serving (optional)
- fresh mango or berries, for serving (optional)
Instructions
- 1
Combine the coconut milk, water, rinsed rice, and salt in a medium saucepan over medium-high heat, stirring to break up any coconut cream solids, until the mixture just comes to a boil.
- 2
Reduce the heat to low and cook, stirring every 3–4 minutes and scraping the bottom of the pan to prevent sticking, until the rice is tender and the mixture has thickened to a loose, porridge-like consistency, about 30–35 minutes. The pudding will look slightly thinner than you want — it thickens further as it cools.
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