Go Back

Coconut Rice Pudding (Vegan)

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 cup Basmati Rice or dessert rice
  • 1 ½ cup soymilk / whole milk
  • 400 ml coconut milk
  • 200 ml sweetened (vegan) condensed milk Use a regular one if you’re not vegan. I like the one from Friese Vlag
  • 200 ml heavy cream
  • 1 tsp vanilla essence
  • 1 tsp cinnamon optional but a must!
  • handful of raisins (optional) optional
  • ¼ cup shredded and toasted coconut slivers

For garnish

  • 165 ml coconut cream (chilled overnight) + sweetened with some condensed milk
  • shredded and toasted coconut slivers for sprinkling
  • sprinkle of cinnamon powder

Instructions

  • In a non-stick pan/pot, cook the rice, soymilk and coconut milk over medium heat. When the mixture starts to boil, put the lid on the pan and lower the heat. Cook for 12-15 minutes.
  • Then add the condensed milk, whipped cream, raisins, vanilla extract and cinnamon. Stir well.
  • Cook the rice pudding again on low heat until you have the desired thickness. This will take about 10 minutes.
  • Remove the pan from the heat and add some more toasted coconut strips. Top with some sweetened coconut cream and cinnamon and enjoy! TIP:- Add other dried fruits in your coconut rice pudding. I like pineapple too because it makes me think of a Piña Colada.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made