Dairy Free Coconut Milk Rice Pudding

There’s a moment just after the lid comes off the pot — a warm, heady scent of coconut and vanilla rising, flecked by the faint floral hint of cinnamon. The first spoonful is silky and slightly pillowy, the short-grain rice giving just enough chew against the lush, velvety coconut base; maple sweetness rounds it out without being cloying. This dairy-free coconut milk rice pudding is comfort in a bowl: soothing, nostalgic, and quietly luxurious.

Make it on a cool morning for a slow, indulgent breakfast, bring it to gatherings where everyone can help themselves from a communal pot, or tuck it into the fridge to enjoy chilled as a delicate dessert after dinner. If you love coconut-forward desserts, you might also enjoy the texture-play and tang of my coconut milk cheesecake bars — another cozy treat to explore made with coconut milk.

Dish Snapshot

Prep Time: 5 minutes (plus rice rinsing)
Cook Time: 25–30 minutes
Total Time: 30–35 minutes
Servings: 4
Difficulty Level: Easy — great for beginners

Nutrition Highlights

Nutrition per serving (recipe yields ~4 servings). These are estimates based on USDA FoodData Central entries for short-grain white rice, canned full-fat coconut milk, and pure maple syrup, and general portion measures. For personalized dietary advice consult a registered dietitian or official sources such as the USDA or Mayo Clinic.

Per serving (approximate)

Calories: 450 kcal
Protein: 5.5 g
Carbohydrates: 58 g
- Sugars: ~18–22 g (from maple syrup and coconut milk natural sugars)
- Fiber: ~0.6 g
Fat: 24 g
- Saturated fat: ~21 g (largely from coconut milk)
Sodium: ~170 mg

Notes:

This pudding is calorie- and fat-dense because it uses full-fat canned coconut milk; if you need fewer calories or less saturated fat, see the substitutions in the recipe section.
Values are estimates; actual nutrition will vary by brand and exact measurements. Sources used for estimates include USDA FoodData Central and nutrition reference materials from the Mayo Clinic.

Why You’ll Love It

Comforting aroma and texture: The coconut-forward scent is instantly soothing, and the tender short-grain rice suspended in a creamy base is indulgent without dairy.
Simple, honest ingredients: Pantry staples transform quickly into a dessert that feels special — no eggs, no dairy, just a simmer and patience.
Versatile serving options: Warm from the stove on a rainy morning, chilled and sprinkled with fruit for summer, or plated for a dinner party with a citrusy compote.
Great for dietary needs: Naturally dairy-free and easily vegan; with a few swaps it can be lower in sugar or fat to suit different preferences.

Step-by-Step Instructions

Ingredients

1 cup short-grain rice
1 can (13.5 ounces / about 400 ml) full-fat coconut milk
2 cups water
1/4 cup maple syrup or agave nectar
1 teaspoon vanilla extract
1/4 teaspoon salt
Cinnamon, for serving (optional)

Optional ingredients and substitutions

Lower-fat option: Use light coconut milk (note: thinner texture) or replace half the coconut milk with unsweetened almond milk.
Sweetener swaps: Honey (not vegan), coconut sugar (dissolves less well), or granulated sugar — adjust amount to taste.
Add-ins: Zest of 1 lime or orange, 1/2 teaspoon ground cardamom, or 1/4 cup toasted shredded coconut.
For a creamier, richer pudding: Stir in 2–3 tablespoons coconut cream at the end.

Method

Rinse the rice under cold water until the water runs clear. This removes excess surface starch and helps prevent gumminess.
In a medium saucepan, combine the rinsed rice, coconut milk, water, maple syrup, vanilla extract, and salt.
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer.
Cook for about 25–30 minutes, stirring occasionally, until the rice is tender and the pudding has thickened.
Remove from heat and let it sit for a few minutes to thicken further. The pudding will set slightly as it cools.
Serve warm or chilled, topped with a sprinkle of cinnamon if desired.

Practical tips

Stir gently and regularly in the last 10 minutes to prevent rice from sticking and to create a silky texture.
If the pudding thickens too quickly before the rice is tender, add a splash of water or coconut milk and continue simmering.
To check doneness, taste a grain of rice — it should be tender all the way through but still hold shape.
Avoid overcooking or overmixing near the end; vigorous stirring can break grains and make the pudding gluey.

Best Pairings

Plain or simple: A dusting of ground cinnamon or nutmeg and a few toasted coconut flakes.
Fruity toppings: Fresh mango, sliced banana, stewed berries, or a quick compote of orange and cranberries.
For a richer experience: A dollop of coconut yogurt or spoonful of almond butter on top.
Beverage pairings: Serve alongside coffee or tea for breakfast, or a lightly spiced chai for dessert.
If you want a playful pairing at brunch, serve it with a chewy, milky tea like this homemade boba milk tea for textural contrast.

Storage Instructions

Room temperature: For safety, do not leave rice pudding at room temperature for more than 2 hours. Bacteria can grow quickly in cooked rice and dairy alternatives.
Refrigeration: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove with a splash of water or coconut milk to loosen.
Freezer: You can freeze this pudding for up to 1 month. Portion into airtight containers or freezer bags, leaving room for expansion. Thaw overnight in the fridge and reheat slowly; note texture can become grainier after freezing.
Reheating tips: Warm over low heat and stir frequently. Add small amounts of liquid (water, coconut milk, or plant-based milk) to restore creaminess. Avoid microwaving at full power for long stretches.

Insider Secrets

Best rice to use: Short-grain or medium-grain rice (like sushi rice) gives the classic creamy, slightly sticky texture. Avoid long-grain rice — it stays firmer and less cohesive.
Thickness cue: The pudding will be looser on the stove than you want it to be when fully cooled — remove from heat when it’s still slightly saucy.
Flavor layering: Add vanilla and salt early in the cook for depth; citrus zest or cardamom added at the end will retain brightness and aroma.
Fixes: If your pudding turns out too thin, simmer it a bit longer uncovered to evaporate excess liquid; if too thick, stir in warm coconut milk or water a tablespoon at a time.
Toasted toppings: Toasted coconut, chopped pistachios, or a sprinkle of flaked sea salt add contrast and make the dessert look finished.

Creative Twists

Mango-Coconut Pudding: Fold in 1/2 cup diced ripe mango just before serving and finish with lime zest for a tropical lift.
Cardamom & Rosewater: Swap cinnamon for 1/2 teaspoon ground cardamom and add 1/4 teaspoon rosewater at the end. Top with crushed pistachios for a Middle Eastern-inspired version.
Chocolate-Coconut: Stir in 2–3 tablespoons unsweetened cocoa powder with the coconut milk and finish with dark chocolate shavings on top for a more decadent treat.
Lower-fat/High-protein: Use light coconut milk and swap maple syrup for a tablespoon of protein powder dissolved in warm milk (choose neutral-flavored vegan protein), then sweeten to taste.

Common Questions & Answers

Q: Can I use jasmine or long-grain rice instead of short-grain?
A: Yes, but the texture will be less creamy and more separate. Short-grain or medium-grain rice is recommended for the classic pudding mouthfeel.

Q: How do I make it less sweet or lower in saturated fat?
A: Reduce maple syrup to 2 tablespoons or use a low-calorie sweetener to taste. Replace half the full-fat coconut milk with unsweetened almond or oat milk to cut saturated fat (expect a thinner result).

Q: My pudding is too thin — what should I do?
A: Simmer gently, uncovered, stirring often until the excess liquid evaporates and the rice reaches tenderness. Alternatively, stir in a tablespoon of coconut cream and simmer briefly.

Q: Can I make this ahead for a party?
A: Yes — make it a day ahead and chill. Rewarm gently before serving warm, or serve cold with fresh fruit and toasted toppings.

Q: Is it safe to leave rice pudding out overnight?
A: No. Cooked rice should not be stored at room temperature for extended periods. Refrigerate within 2 hours and consume within 3–4 days.

Conclusion

This dairy-free coconut milk rice pudding is proof that simple ingredients can make something soulful and memorable. Whether you’re serving it warm for breakfast, chilled with fruit as a dessert, or customizing it with spices and textures, it’s a flexible, comforting recipe worth making again and again. For a different vegan rice-pudding take and inspiration for variations, check out Connoisseurus Veg’s creamy vegan rice pudding, and for another dairy-free version with helpful tips, see this Dairy Free Rice Pudding (gluten free, vegan) guide.

I’d love to hear how yours turns out — share a photo or a tweak you tried in the comments and join our community of home cooks exploring cozy, plant-forward desserts.