Vegan Coconut Milk Rice Pudding

So you’re craving something warm, creamy, and comforting—like a hug in dessert form. Not a fancy, fussy dessert. Just something that makes you sigh happily after the first bite. That’s where this Vegan Coconut Milk Rice Pudding comes in.

It’s rich, gently sweet, and the kind of dish that feels like it should be eaten in pajamas. Bonus: it’s dairy-free, super simple, and low-effort in the best way possible.

Why This Recipe Is Awesome

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Here’s why this pudding deserves a permanent spot in your life:

• Ultra creamy – Coconut milk does all the heavy lifting.
• Naturally vegan – No swaps, no awkward replacements.
• Budget-friendly – Basic pantry ingredients only.
• Warm or cold friendly – Tastes amazing either way.
• Comfort-level: elite – Perfect for chill evenings or emotional support dessert.

Also, your kitchen will smell incredible. Just saying.

Ingredients You’ll Need

• White rice – ½ cup (short-grain works best for creaminess)
• Full-fat coconut milk – 1 can (the real MVP)
• Water – 1 cup
• Sugar – 2–3 tbsp (or to taste)
• Vanilla extract – 1 tsp
• Pinch of salt – Don’t skip this

Optional add-ins:

• Cinnamon stick or ground cinnamon
• Cardamom pods (for fancy vibes)
• Raisins or chopped dates
• Orange or lemon zest

Important tip: Full-fat coconut milk = creamy pudding. Light coconut milk = disappointment.

Step-by-Step Instructions

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1. Rinse the rice.
   Rinse under cold water until it runs mostly clear. This keeps things creamy, not gummy.
2. Start cooking.
   Add rice and water to a saucepan. Bring to a gentle boil.
3. Add coconut milk.
   Lower heat and stir in coconut milk, sugar, and salt.
4. Simmer slowly.
   Cook on low heat for 20–25 minutes, stirring often so nothing sticks.
5. Add flavor.
   Stir in vanilla and any spices you’re using.
6. Adjust consistency.
   Too thick? Add a splash of water or plant milk.
7. Serve.
   Serve warm or chill it for later—both slap.

Common Mistakes to Avoid

• Cooking on high heat.
  This leads to scorched bottoms and angry stirring.
• Not stirring enough.
  Rice pudding needs attention. It’s clingy like that.
• Skipping salt.
  Sweet dishes still need balance. Salt = flavor booster.
• Overcooking.
  Rice should be tender, not mushy baby food.

Alternatives & Substitutions

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• Brown rice: Works, but needs more liquid and time.
• Sweeteners: Maple syrup, coconut sugar, or date syrup all work.
• Extra creaminess: Add coconut cream at the end.
• Spiced version: Cinnamon + cardamom = cozy perfection.
• Fruit toppings: Mango, berries, or caramelized bananas.

FYI, mango + coconut rice pudding = tropical main-character energy.

FAQ

Does it taste strongly like coconut?
Yes—but in a good, dessert-worthy way.

Can I use leftover rice?
Yep. Reduce cooking time and add more liquid.

Is this gluten-free?
Naturally, yes.

Can I make it sugar-free?
Use a sugar-free sweetener or mashed dates.

How long does it last in the fridge?
Up to 3–4 days. It thickens as it sits.

Can I serve it cold?
Absolutely. It’s just as good chilled.

Final Thoughts

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This Vegan Coconut Milk Rice Pudding is simple, cozy, and deeply comforting—the kind of dessert you make when you want something soothing without a lot of effort.

Make a bowl, grab a spoon, and slow down for five minutes. You deserve that kind of dessert energy. 🥥🍚