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Coconut rice pudding topped with berries, help seeds and shredded coconut in a white speckled bowl

Vegan coconut rice pudding

  • Author: Jessica Hoffman
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan


This creamy rice pudding is made with coconut milk and is flavoured for orange zest for a delicious dessert you’ll love!


Units Scale
  • 2 cups light coconut milk
  • 1/2 tsp cinnamon or 1 cinnamon stick
  • 1/2 tsp vanilla extract
  • 2 tbsp cane sugar (can sub maple syrup)
  • 3/4 cups arborio rice (can sub jasmine rice)
  • 2 tsp orange zest
  • 1/2 cup water*(if needed, see note)


  1. Place the coconut milk, cinnamon, vanilla extract and sugar together in a medium pot on medium-high heat and bring to a light boil. If using a cinnamon stick, remove it before adding the rice.) 
  2. Lower the heat to medium-low, then add the rice to the pot and mix together. 
  3. Continue to mix the rice every couple of minutes until the rice begins to thicken into a porridge. 
  4. The rice pudding is done once the rice is thickened and is soft. (take a bit to see.) If the rice is still a little hard inside but the porridge is thick, add a little water to the rice pudding and continue to cook on medium-low. 
  5. Mix in the orange zest at the end before serving. 


*if the rice pudding starts to thicken and the rice isn’t cooked, add a little bit of water, 1/4 cup at a time and mix it into the rice on medium-low heat. Keep adding as needed until the rice is cooked. 

Store leftovers in an airtight container in the fridge for up to 5 days. 


  • Serving Size: 1
  • Calories: 330
  • Sugar: 6g
  • Fat: 10g
  • Saturated Fat: 3g
  • Carbohydrates: 53g
  • Fiber: 2g
  • Protein: 5g

Keywords: Vegan rice pudding recipe, coconut rice pudding, rice pudding with coconut milk