Vegan Rice Pudding Recipe with Coconut Milk
Rice pudding is one of the most comforting desserts, and our vegan rice pudding with coconut milk is sumptuous and elegantly flavoured with cardamom and saffron. This coconut rice pudding recipe is a delicious vegan dessert.
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When I think of comfort food desserts, rice pudding comes to mind, and rice pudding made with coconut milk is not only dairy-free but extra luxurious.
Our vegan rice pudding recipe is spiced with cardamom and saffron and served with flaked almonds. This is a warming vegan dessert with beautiful flavours.
The coconut milk in this recipe makes the rice pudding an indulgent vegan sweet treat. Coconut milk is made from the white flesh of brown coconuts and is high in calories, but it is also nutritious. It’s full of vitamins and minerals, including manganese, copper and iron.
You can enjoy the rice pudding hot or cold, and it is equally appetising.
Total Time: 55 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
Rating:
Total Time: 55 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 1.25 1.25 cardamom pods
- 25 25 grams short grain pudding rice
- 150 150 ml pint soya milk
- 100 100 ml coconut milk
- 13.75 13.75 grams caster sugar
- pinch of saffron (substitute with a pinch of turmeric for colour)
- 0.5 0.5 Tbsp flaked almonds
Method
- Crack open the cardamom pods and remove the seeds. Crush the seeds in a pestle and mortar or with a rolling pin. Place the rice, soya milk, coconut milk, sugar, crushed cardamom seeds and saffron in a large saucepan over a low heat. Simmer for 40 minutes, stirring frequently, until the mixture is thick and creamy.
- Toast the flaked almonds in a dry frying pan over a high heat for 2–3 minutes, or until lightly golden.
- Serve the rice pudding hot or cold, topped with the toasted almonds.
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