Coconut Rice Pudding (vegan)

reading time: ca. 1 min

I know, you can barely spot it underneath the mango, but this is – hands down – my favourite rice pudding recipe. If you don't like or tolerate coconut, this is probably not for you, but for everyone else, try this! It won't disappoint. It's very creamy and rich, filling and satisfying. This recipe is boyfriend-approved ;)

While rice pudding is usually eaten with toppings like applesauce or just sugar and butter, in my humble opinion this coconut rice pudding tastes best with ripe mango (like a scaled-down version of sticky rice with mango). Alternatively, pineapples + lime zest, bananas + cinnamon, peaches, hot cherries, stewed plums + cardamom, or blackberries also make for great toppings for this dessert, or – as my boyfriend likes to call it – "lunch".


Preparation time: 45 mins
Main ingredients: rice, coconut milk, non-dairy milk
difficulty level: easy
serves: 4-6
suitable for: vegan, lactose-free, gluten-free, soy-free, sugar-free


250 g short grain rice, dry and uncooked
1 can (400 ml) coconut milk
600 ml plant-based milk (e. g. almond milk, oat milk or vanilla soy milk)
a pinch of salt
sweetener of choice (I recommend vanilla!)

Optional toppings:
1 ripe mango
shredded coconut
brown sugar or coconut sugar
sprig of mint or basil


Gently bring coconut milk and plant-based milk to a boil. Add the short grain rice, stirring frequently. Cover with a lid, and allow to simmer on low heat for about 5 minutes. Then switch off the heat and allow to simmer on its own for about 30 to 40 minutes.

The consistency of your coconut rice pudding should be creamy and thick.
Sweeten and garnish to your liking.
For my topping I decided to blend up half the mango with a dash of agave syrup, while dicing the other half. I served the rice pudding with homemade coconut yogurt, mango purée, diced mango, shredded coconut, and a sprinkle of coconut blossom sugar on top! Sooo goood.

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