Name: Vegan Coconut Rice Pudding Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1/2 cup Arborio rice; 1/3 cup granulated sugar; 1/8 teaspoon kosher salt; 1 cup full-fat canned coconut milk; 2 1/2 cups unsweetened almond milk; 1 cinnamon stick; 1 teaspoon vanilla bean paste or vanilla extract

There's something incredibly soothing about a bowl of creamy rice pudding, and this Vegan Coconut Rice Pudding Recipe hits just the right spot every time. With its rich coconut flavor and velvet-like texture, it’s the kind of dessert (or cozy snack) that feels like a warm hug after a long day.

Three small glass bowls each hold a creamy white pudding as the base layer, topped with several bright red raspberries and scattered greenish-brown chopped pistachios. One bowl in the center has a silver spoon resting inside. The bowls sit on a white marbled surface with a white cloth nearby and a small white plate holding more pistachios in the corner. The colors are soft and fresh, with the red berries providing a bright contrast to the creamy pudding and green nuts. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Coconut Rice Pudding Recipe
Top Tip
How to Serve Vegan Coconut Rice Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Coconut Rice Pudding Recipe

Why You'll Love This Recipe

I’ve made many rice puddings before, but this vegan version with coconut milk quickly became my favorite. It’s luxuriously creamy without any dairy, and the gentle cinnamon and vanilla notes take it over the top. Trust me, once you try it, you’ll want it on your regular rotation.

Creamy and Comforting: The Arborio rice lends a naturally creamy texture that feels indulgent yet wholesome.
Simple Ingredients: You probably have everything you need in your pantry already, making this an easy go-to recipe.
Flexible & Customizable: Easily tweak the sweetness or add your favorite toppings to suit your taste.
Perfect for Every Season: Enjoy it warm in winter or chilled for a refreshing summer treat.

Three clear glass cups are filled with creamy white rice pudding that has a slightly lumpy texture. Each cup is topped with bright red raspberries and small pieces of greenish-brown chopped pistachios. The cups are placed on a white marbled surface, and a silver spoon with some rice pudding rests nearby. The light is soft and natural, highlighting the fresh fruit and creamy pudding photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Coconut Rice Pudding Recipe plays a crucial role, so knowing a bit about them helps you appreciate the dish even more—and get the best results.

Flat lay of a small pile of pearly white Arborio rice grains, a small white bowl filled with fine white granulated sugar, a tiny white bowl containing coarse kosher salt crystals, a small white bowl holding creamy white coconut milk, a larger white bowl with smooth pale almond milk, a single warm brown cinnamon stick, and a small white bowl with thick glossy beige vanilla bean paste placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Arborio Rice: This short-grain rice is starchy and creamy when cooked, which gives the pudding its rich, velvety texture. Using other rice types won’t give quite the same creaminess.
Granulated Sugar: Sweetens subtly without overpowering; you can easily adjust based on your preference.
Kosher Salt: Just a pinch helps balance the sweetness and enhance all the flavors.
Full-Fat Canned Coconut Milk: Provides that luscious, tropical creaminess essential for this pudding’s signature flavor and richness.
Unsweetened Almond Milk: Keeps it light and adds extra liquid for cooking without diluting the coconut flavor.
Cinnamon Stick: Gently infuses warmth and spice throughout the pudding as it simmers.
Vanilla Bean Paste or Extract: Lends a fragrant depth of flavor, rounding out the sweetness beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Vegan Coconut Rice Pudding Recipe by switching up toppings and sweeteners. You can make it as simple or as fancy as you like; it’s forgiving and always inviting.

Variation: Sometimes I swirl in a spoonful of mango puree or sprinkle chopped pistachios on top for a tropical twist that my family adores.
Sweetener Swap: Feel free to use maple syrup or coconut sugar instead of granulated sugar for a different flavor profile.
Spice It Up: Adding a pinch of cardamom or freshly grated nutmeg can add a lovely aromatic hint—perfect if you want a chai-inspired pudding.

Step-by-Step: How I Make Vegan Coconut Rice Pudding Recipe

Step 1: Gather and Combine Ingredients

Start by grabbing all your ingredients so you’re ready to go. Into a large saucepan, combine the Arborio rice, sugar, and salt. Then pour in the full-fat coconut milk and almond milk. Give everything a good stir so the rice is evenly coated before adding the cinnamon stick.

Step 2: Slowly Cook and Stir

Place the pan over medium to medium-low heat and get ready to stir almost constantly for about 45 minutes. It sounds like a lot, but this constant stirring is key—it prevents the pudding from sticking to the bottom and helps the starch in the rice release, creating that creamy texture we want. You’re looking for thickened pudding and tender rice that's not mushy but soft. If you notice all the liquid’s absorbed before it’s quite done, splash in some extra almond milk and keep stirring.

Step 3: Add the Finishing Touches

Once your pudding looks rich and creamy, fish out the cinnamon stick and discard it. Stir in the vanilla bean paste or extract. Taste and adjust sweetness or vanilla as you like—this part is where you make it truly yours.

Step 4: Serve or Chill

Whether you prefer it warm and comforting or chilled like a cool dessert, this pudding is delicious either way. Top it off with your favorite garnishes, and enjoy.

Top Tip

Having made this pudding numerous times, I’ve learned a few secrets to get that perfect creamy texture every time.

Constant Stirring: It may seem tedious, but stirring often prevents burning and helps the pudding thicken beautifully.
Control Your Heat: Medium-low heat works best to avoid spitting or scorching the coconut milk.
Liquid Balance: Don’t worry if your pudding seems too thick towards the end; adding a splash of almond milk softens it up without diluting flavors.
Patience is Key: Letting it cook slowly allows the rice to soften perfectly—rushing will leave you with undercooked grains.

How to Serve Vegan Coconut Rice Pudding Recipe

Vegan Coconut Rice Pudding - Serving Suggestion

Garnishes

I usually finish off my bowl with a sprinkle of toasted coconut flakes and a handful of chopped fresh mango or berries. Sometimes a drizzle of maple syrup or a dusting of cinnamon makes it feel extra special. These little touches bring out the coconut’s sweetness and add texture contrast I really enjoy.

Side Dishes

While typically a dessert on its own, I’ve also served this pudding with chai tea or a fresh fruit salad for a lighter brunch spread. It pairs beautifully with tropical fruits like pineapple and papaya, or even nut-based snacks if you want some crunch on the side.

Creative Ways to Present

For a festive touch, I like serving this Vegan Coconut Rice Pudding Recipe in small glass jars layered with passionfruit pulp or ruby red pomegranate seeds. It makes a lovely gift or centerpiece when entertaining guests. Adding edible flowers on top also impresses without fuss.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for 2-3 days. Since the rice continues absorbing liquid, the pudding will thicken as it chills. Before serving, just stir in a splash of almond milk to loosen it back up if needed.

Freezing

While I haven’t tried freezing this pudding extensively, a small portion frozen and thawed overnight in the fridge still tastes good though the texture changes slightly. I recommend fresh prepping for best creaminess, but freezing works in a pinch.

Reheating

To reheat, gently warm the pudding on the stove over low heat, stirring often, and add a splash of almond milk if it’s too thick. Microwave works too—just heat in short bursts, stirring between, so it heats evenly without drying out.

Frequently Asked Questions:

Can I use another type of rice for this pudding?

Arborio rice is the best choice because of its creamy starch content, but if you don’t have it, short-grain sushi rice is a decent substitute. Avoid long-grain rice as it won’t result in the same texture.

Is this recipe gluten-free?

Yes! This Vegan Coconut Rice Pudding Recipe is naturally gluten-free, assuming you use certified gluten-free ingredients like your almond milk and sugar, which are typically safe but always double-check labels if you have sensitivities.

Can I make this pudding sweeter or less sweet?

Absolutely! Taste after adding vanilla, and feel free to add more sugar or a sweetener of your choice until it’s perfect for your palate. Some people enjoy it lightly sweetened, while others like it more dessert-like.

What toppings do you recommend?

I love toasted coconut, chopped tropical fruits like mango, fresh berries, crushed nuts (pistachios are my favorite), and a sprinkle of cinnamon or nutmeg. A drizzle of maple syrup or a few dark chocolate shavings also add a nice touch.

Final Thoughts

This Vegan Coconut Rice Pudding Recipe is one of those reliable, comforting desserts that never fails to please—whether you're making it for yourself or sharing it with loved ones. I often find it brings back memories of cozy evenings, and I hope it becomes a favorite in your home too. Give it a try, tweak it your way, and enjoy every creamy spoonful like a little celebration of home-cooked goodness.