Vegan coconut rice pudding

This vegan coconut rice pudding is smooth and creamy and makes the perfect warming treat! It’s made with all natural ingredients and is refined sugar-free, so it’s healthy enough to enjoy as a breakfast or dessert!

Is it porridge season yet? I sure think so! 

As soon as September rolls around all I can think about is Fall. Even though it’s still warm out, my mind goes straight to pumpkin spice recipes, oatmeal recipes and warming recipes that feel like a hug in a bowl! 

So as you can imagine I’m EXTREMELY excited about this vegan coconut rice pudding! It has all those cozy warming vibes but still feels fresh and not too heavy. 

Stovetop rice pudding

Before I ever tried rice pudding, I was a little skeptical about it. Rice…in a pudding? It all just seemed a bit odd to me. Then one day I decided to order a rice pudding dish with candied orange peel and cardamom at one of my favourite brunch spots, and I instantly became a fan.

Rice pudding is soft, creamy, and has a really neutral flavour compared to eating oats or some other porridges. This makes it the perfect base to flavour it however you want to!

This rice pudding features cinnamon and cardamom as the star ingredients and gets a little extra flavour zing from some orange zest. Seriously guys, this is the only rice pudding recipe you’ll ever need. 

Rice pudding recipe with no eggs

This vegan coconut rice pudding can be made for breakfast or dessert. It’s pretty much like having an oatmeal or quinoa porridge but uses rice as the base instead. It’s made with coconut milk to give it an extra creamy texture, while still keeping it healthy!

The combination of the milk and rice makes a very creamy texture. Therefore you really don’t need the eggs! Also, not having eggs and using coconut milk instead makes this vegan! It’s a win-win in my book!

A few notes on this recipe: 

I use Jasmin rice for this vegan coconut rice pudding, but you can use arborio rice, basmati rice or brown rice. All of these options will work well! (If you’re looking for a slightly healthier version, brown rice would be the way to go!) 

For this recipe, we’re using cooked rice. I prefer rice pudding that uses cooked rice because it’s a great option to use up any leftover rice you may have! If you making this from scratch, simply cook the rice according to package directions and proceed with the recipe. I usually cook up about one cup of uncooked rice and use some for this rice pudding, and keep the rest on hand to serve up with some savoury dishes. 

There are so many rice pudding topping options you can go for! I love adding some fresh berries, hemp seeds and some cinnamon, but any types of fruits, nuts, seeds, chocolate, jams, granola…etc. would be delicious! The possibilities are endless!

This vegan coconut rice pudding is: 

• Naturally gluten-free
• Refined sugar-free 
• Smooth and creamy! 

Store any leftovers in an airtight container in the fridge. Reheat this rice pudding on the stove top in a small pot. You may want to add a little more coconut milk when reheating it if the rice pudding has firmed up in the fridge.

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