Creamy Coconut Rice Pudding (Vegan)
Creamy coconut rice pudding made with coconut milk and vanilla for a rich, naturally vegan dessert.
Servings: 6 servings
Ingredients
- 1 cup arborio rice
- 13.5 oz can of coconut milk
- 1/3 cup sugar
- 1/2 cup sweetened shredded coconut
- 1 tsp vanilla bean paste
optional
- more coconut milk or cream, warmed
Instructions
- Cook the 1 cup arborio rice in 4 cups water for 15 minutes or until just tender but still firm.
- Drain and return the rice to the pan and add the 13.5 oz can of coconut milk and 1/3 cup sugar. Stir to combine and put back on the stove. Bring to a simmer and cook, stirring often, for another 10-15 minutes or until the pudding is thick. Keep the heat low and stir often to avoid scorching or sticking.
- Stir in the 1 tsp vanilla bean paste and 1/2 cup sweetened shredded coconut. Serve warm topped with fruit, if desired.
- The pudding can also be served at room temperature or chilled. It will firm up as it chills. You can loosen the pudding with extra coconut milk or cream.
- Store leftover pudding in the refrigerator for up to 2 days. Reheat individual servings in the microwave.
Nutrition
Calories: 329 kcal · Carbohydrates: 43 g · Protein: 4 g · Fat: 16 g · Saturated Fat: 14 g · Polyunsaturated Fat: 0.2 g · Monounsaturated Fat: 1 g · Sodium: 28 mg · Potassium: 191 mg · Fiber: 1 g · Sugar: 15 g · Vitamin C: 1 mg · Calcium: 14 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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