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 so comforting about a warm, creamy bowl of rice pudding, and this Vegan Coconut Rice Pudding Recipe is one I come back to again and again. It’s rich, velvety from coconut milk, and just sweet enough to satisfy without being overwhelming. Trust me, once you make this, you’ll see why it’s worth the little bit of stirring involved!

Three clear glass bowls each hold creamy white rice pudding with a soft, smooth texture. On top of each bowl, there are several bright red fresh raspberries clustered together, creating a nice contrast with the white pudding. Scattered around the raspberries and on the pudding are small pieces of chopped greenish-brown pistachios adding texture and color. A silver spoon is placed inside the bowl in the front, resting on the pudding. The bowls sit on a white marbled surface with a white cloth napkin nearby and a small white plate with pistachios visible at the edge. 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 genuinely love how simple ingredients turn into a luscious dessert or cozy snack with this Vegan Coconut Rice Pudding Recipe. It’s one of those recipes that feels fancy but is really easy, making it perfect for a casual night in or when you want to impress without stress.

Super creamy texture: The full-fat coconut milk gives it that rich, indulgent creaminess without any dairy.
Easy to customize: You can tweak the sweetness or spice it up with your favorite toppings to suit your mood.
Naturally gluten-free and vegan: It fits perfectly into many diets without sacrificing flavor or comfort.
Velvety rice consistency: Using Arborio rice not only thickens the pudding beautifully but also keeps the texture pleasantly chewy.

The image shows three clear glass cups filled with creamy white rice pudding that has a smooth and slightly chunky texture. Each cup is topped with bright red raspberries and small pieces of green pistachio nuts, adding a pop of color and a bit of crunch. One cup is in the front and centered, with two others behind it slightly blurred. A silver spoon with some rice pudding on it lies at the bottom right on a white marbled surface. There is a small white scalloped dish with crushed pistachios near the top right. The lighting is soft and natural, highlighting the freshness and creaminess of the dessert 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 key role, balancing flavor, texture, and creaminess. Picking good-quality pantry staples really shines through here, so keep an eye out for full-fat coconut milk and fresh vanilla extract.

Flat lay of a small mound of pearly white Arborio rice, a small white bowl filled with fine white granulated sugar, a tiny white bowl containing coarse kosher salt crystals, a small white bowl with creamy full-fat coconut milk, a larger white bowl holding smooth unsweetened almond milk, a single whole cinnamon stick with a rich brown bark texture, and a small white bowl with thick vanilla bean paste showing tiny black specks, all arranged symmetrically 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 starchy short-grain rice releases its natural creaminess, thickening the pudding without turning mushy.
Granulated sugar: Provides just the right sweetness; you can adjust to taste or swap for coconut sugar if you prefer.
Kosher salt: A pinch enhances all those subtle flavors and balances the sweetness.
Full-fat canned coconut milk: Essential for that silky, rich texture and subtle tropical flavor that makes this pudding unforgettable.
Unsweetened almond milk: Adds volume and keeps it dairy-free, plus it has a mild taste that won’t compete with the coconut.
Cinnamon stick: Infuses the pudding with warm spice without overpowering it, providing a gentle aroma while cooking.
Vanilla bean paste or extract: The finishing note that gives the pudding its comforting, sweet fragrance.

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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 like to think of this Vegan Coconut Rice Pudding Recipe as a blank canvas — perfect for tuning sweetness levels or stirring in my favorite additions to suit the season or my cravings.

Variation: Sometimes I toss in a handful of raisins or chopped dried apricots halfway through cooking to add a burst of chewy sweetness. It’s a lovely surprise in each bite!
Spice it up: Adding a dash of ground cardamom or nutmeg enhances the cozy vibe without altering the recipe too much.
Sweetener swap: On occasion, I swap granulated sugar for maple syrup or agave—just add it towards the end so it doesn’t change the cooking consistency.
Make it extra creamy: Stir in a spoonful of coconut cream just before serving for a decadent finish.

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

Step 1: Combine the basics in your saucepan

Start by tossing your Arborio rice, sugar, and kosher salt right into a large saucepan. Then pour in that luscious full-fat coconut milk and the unsweetened almond milk. Give it a good stir so everything gets cozy and mixed well before the heat goes on.

Step 2: Add your cinnamon stick for aroma

I like to tuck the cinnamon stick into the pot now. It infuses a warm subtle spice throughout the pudding as it cooks but is easy to remove later so you don’t get any surprises while eating.

Step 3: Patiently stir while cooking

Turn your burner to medium or medium-low and cook the pudding, stirring nearly constantly. This is key to stopping the pudding from sticking or burning on the bottom. The stirring also helps coax the starch from the Arborio rice to thicken your pudding perfectly. Patience here pays off — after about 45 minutes, you’ll see the pudding is thick, the rice tender but not mushy, and some creamy liquid still clinging to everything. If it gets too dry, no worries — just add a splash of almond milk at a time and stir in to loosen it up.

Step 4: Finish with vanilla and season to taste

Pull out and discard the cinnamon stick, then stir in the vanilla bean paste or extract. This step adds such an irresistible fragrance and rounds out the flavors beautifully. Taste your pudding now: if you want it sweeter, pop in a little more sugar; a pinch more salt can balance the sweetness if needed.

Step 5: Serve warm or chill it for later

I love it warm right away, but chilling the pudding for a few hours also gives it a nice, thicker texture. Whatever you decide, this pudding is always a winner.

Top Tip

Through trial and error, I’ve learned a few little tricks that really elevate this Vegan Coconut Rice Pudding Recipe. They keep the texture just right and make sure you don’t end up with a sticky, burnt bottom.

Stir frequently: Don’t neglect that stirring step! It might feel like you’re babysitting the pot, but it prevents sticking and creates the pudding’s signature creaminess.
Use a heavy-bottomed saucepan: This distributes heat evenly and reduces chances of burning.
Adjust liquid thoughtfully: If the rice absorbs too fast and the pudding looks dry, just add a splash of almond milk gradually to keep things silky.
Extract vs. vanilla bean paste: I prefer bean paste for its richness and little dark flecks it leaves behind, but extract works wonderfully if that’s what you have on hand.

How to Serve Vegan Coconut Rice Pudding Recipe

vegan coconut rice pudding - Serving Suggestion

Garnishes

When it comes to toppings, I keep it simple but flavorful — a sprinkle of toasted shredded coconut adds lovely texture and a bit of extra coconut flavor. Sometimes I’ll toss on some chopped pistachios for a salty crunch or a handful of fresh mango chunks in summer for that tropical vibe. Cinnamon dust or a drizzle of maple syrup aren’t bad ideas either if you want a little extra sweetness.

Side Dishes

This pudding shines as a dessert on its own, but pairing it with fruit salad or a bright, fresh berry compote makes a gorgeous contrast. On chillier nights, I enjoy it with a hot cup of spiced chai — the flavors feel like they hug you from the inside out.

Creative Ways to Present

For special occasions, I’ve served this Vegan Coconut Rice Pudding Recipe layered with crushed vegan cookies and fresh berries in little glass parfaits — it looks stunning and feels decadent. You can also pipe whipped coconut cream on top and sprinkle with edible flowers for elegance. It’s the kind of dish that impresses without much fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover rice pudding in a tightly sealed container in the fridge for up to 2-3 days. The rice tends to soak up liquid and thicken more as it sits, so before serving chilled leftovers, I always stir in a small splash of almond milk to loosen it up and bring back that silky texture.

Freezing

Freezing rice pudding can change the texture a bit — it may become grainier after thawing. That said, if you need to freeze it, I recommend portioning it into small airtight containers and thawing slowly in the fridge overnight. Give it a good stir and add a little almond milk to revive the creaminess before reheating.

Reheating

When reheating, I find gentle warmth is best — use a low setting on the stove or microwave to avoid scorching. Adding a splash of almond milk during reheating helps keep the pudding smooth and prevents it from drying out.

Frequently Asked Questions:

Can I use other types of rice for this Vegan Coconut Rice Pudding Recipe?

While you can technically use other rice varieties, Arborio rice is ideal because of its high starch content that creates the creamy texture we want. Basmati or long-grain rice tends to stay separate and won’t thicken as well.

Is this Vegan Coconut Rice Pudding Recipe suitable for people with nut allergies?

Absolutely! Just swap the unsweetened almond milk for another non-dairy milk like oat, soy, or rice milk to keep it nut-free without changing the deliciousness too much.

How do I know when the rice pudding is done cooking?

The pudding is done when the rice grains are tender but still hold their shape, the mixture is thick and creamy, and there’s still a bit of liquid to keep it soft. If it becomes too dry, gently stir in more almond milk. It usually takes about 45 minutes of slow cooking.

Can I make this pudding ahead of time?

Yes! You can make the vegan coconut rice pudding ahead and either serve it warm or chilled. Keep leftovers refrigerated in an airtight container and add a splash of almond milk before serving if it thickens too much.

Final Thoughts

This Vegan Coconut Rice Pudding Recipe holds a special place in my kitchen repertoire because it’s an easy, reliable dessert that feels like a warm hug—simple ingredients that come together to create something memorable. I hope you enjoy making and savoring it as much as I do. Don’t hesitate to try your own variations and make it yours, because that’s what cooking is all about—sharing little moments of joy over good food.