Vegan Coconut Rice Pudding recipe

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Ingredients

4 cups water
2 cups long-grain white rice
½ cup cashew milk
½ cup full-fat coconut milk
¼ cup coconut flakes
2 tablespoons maple syrup
1 teaspoon chia seeds
1 teaspoon ground cinnamon
½ teaspoon vanilla extract

Nutrition Info

500.8 calories
carbohydrate: 84.7 g
cholesterol: : -
fat: 14.3 g
fiber: 3 g
protein: 7.7 g
saturatedFat: 8.9 g
servingSize: -
sodium: 108.6 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

  2. Combine cooked rice, cashew milk, coconut milk, coconut flakes, maple syrup, chia seeds, cinnamon, and vanilla extract in a bowl, mix well. Cover and refrigerate until firm, 8 hours to overnight.

Recipe Yield

4 servings

Recipe Note

You can make this vegan rice pudding, made with cashew milk, almond milk, coconut flakes, and chia seeds ahead for for breakfast or dessert! Garnish with dried cranberries or raisins.

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