Name: Vegan Rice Pudding with Coconut Milk 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 Rice Pudding with Coconut Milk Recipe brings that nostalgia with a delicious dairy-free twist. The coconut milk makes it luxuriously creamy, and the subtle cinnamon note just takes it to the next level.

Three small glass bowls each hold a creamy white pudding as the base layer, topped with several bright red raspberries and scattered greenish-brown chopped pistachios. One bowl in the center has a silver spoon resting inside. The bowls sit on a white marbled surface with a white cloth nearby and a small white plate holding more pistachios in the corner. The colors are soft and fresh, with the red berries providing a bright contrast to the creamy pudding and green nuts. 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 Rice Pudding with Coconut Milk Recipe
Top Tip
How to Serve Vegan Rice Pudding with Coconut Milk Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Rice Pudding with Coconut Milk Recipe

Why You'll Love This Recipe

I’m honestly smitten with how simple yet special this vegan rice pudding is. It’s one of those recipes that feels both indulgent and wholesome without a fuss, and once you make it, I bet you’ll want to keep it in regular rotation.

Ridiculously Creamy: Thanks to the full-fat coconut milk, it has that smooth texture that usually comes from dairy, but is totally plant-based.
Simple Ingredients: You probably already have everything in your pantry—just a few easy-to-find staples make a huge impact.
Guilt-Free Comfort Food: No dairy or gluten here, so it fits nicely into many diets while still satisfying sweet cravings.
Totally Customizable: From the sweetener level to toppings, you can tweak it to your exact preference every single time.

Three clear glass cups are filled with creamy white rice pudding that has a slightly lumpy texture. Each cup is topped with bright red raspberries and small pieces of greenish-brown chopped pistachios. The cups are placed on a white marbled surface, and a silver spoon with some rice pudding rests nearby. The light is soft and natural, highlighting the fresh fruit and creamy pudding photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Vegan Rice Pudding with Coconut Milk Recipe comes down to a few key players that balance creaminess, sweetness, and subtle spice. Each ingredient supports the others to create a comforting, silky treat.

Flat lay of a small pile of pearly white Arborio rice grains, a small white bowl filled with fine white granulated sugar, a tiny white bowl containing coarse kosher salt crystals, a small white bowl holding creamy white coconut milk, a larger white bowl with smooth pale almond milk, a single warm brown cinnamon stick, and a small white bowl with thick glossy beige vanilla bean paste placed 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 short-grain rice is the star because it releases starch as it cooks, giving the pudding its creamy texture without needing any thickener.
Granulated sugar: A little sweetness keeps the pudding cozy and inviting, but feel free to adjust based on your taste.
Kosher salt: Just a pinch to balance the sweetness and enhance all the flavors.
Full-fat canned coconut milk: Adds richness and that silky mouthfeel—don’t skip on the full-fat version for best results.
Unsweetened almond milk: Keeps the pudding light and extends the volume while staying dairy-free.
Cinnamon stick: Infuses the pudding with warm spice — a little goes a long way to elevate the whole dish.
Vanilla bean paste or vanilla extract: Adds a fragrant sweetness and depth that rounds out the flavors beautifully.

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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

One thing I love about this vegan rice pudding is how forgiving and adaptable it is. Over time, I’ve played around with different sweeteners and spices to suit my mood or the season — and you can too.

Variation: I sometimes swap the granulated sugar for maple syrup or coconut sugar for a richer, deeper sweetness — just add it toward the end of cooking to avoid burning.
Spice it up: Adding a pinch of ground nutmeg or cardamom along with cinnamon can bring a unique twist that’s especially wonderful in colder months.
Texture tweaks: For extra creaminess, stir in a splash of coconut cream just before serving — it’s like a little secret I keep for when I want to impress guests.
Make it festive: Toss in handfuls of toasted shredded coconut or chopped nuts for a fun crunch and nutty flavor.

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

Step 1: Gathering and Combining the Essentials

Start by grabbing your Arborio rice, sugar, and salt — these are the base that build your pudding’s body and flavor. Pour them into a large saucepan, then add your coconut milk and almond milk. Give everything a good stir to blend it well before turning on the heat.

Step 2: Cinnamon Stick Magic

Tuck a cinnamon stick right into the pot. This little touch infuses the pudding slowly as it cooks, releasing gentle warmth and aroma without overpowering the sweetness. Don’t skip this step — it’s one of my favorite parts!

Step 3: Patiently Stirring Toward Creaminess

Place your pot over medium or medium-low heat and start stirring almost constantly. This is key to keep the pudding from sticking and burning at the bottom. I usually set a timer and stir for about 45 minutes — the rice should be tender but not mushy, and the pudding thick but still a little saucy. If it looks too dry, just add a bit more almond milk and keep stirring; it’s all about that perfect creamy texture.

Step 4: Final Touches and Taste Test

Once your pudding has thickened and the rice is just right, fish out that cinnamon stick and discard it. Stir in vanilla bean paste or vanilla extract, then taste — sometimes I add a little more sweetener or a tiny pinch of salt to balance everything perfectly. This final tweak makes all the difference.

Step 5: Serve and Savor

Enjoy your vegan rice pudding warm right away, or let it cool in the fridge if you prefer it cold — both are equally delicious. I’ll share some ideas on how to serve it a little further down.

Top Tip

After making this recipe a dozen times, I’ve learned that stirring continuously might feel tedious, but it’s the secret to that perfect creamy texture you want in a great rice pudding. Here’s what helps me stay consistent:

Use a wooden spoon or silicone spatula: These materials are gentle on your pot and give you better control while stirring gently but thoroughly.
Low and slow: Keeping the heat at medium-low prevents burning without elongating the cooking time unnecessarily.
Add extra milk gradually: If the pudding starts looking too thick before the rice is fully tender, just splash in a bit more almond milk and stir—it keeps it creamy without becoming dry.
Don’t skip vanilla: It seems simple, but vanilla bean paste elevates the flavor to something truly memorable.

How to Serve Vegan Rice Pudding with Coconut Milk Recipe

Garnishes

When I serve this vegan rice pudding, I love topping it with a sprinkle of toasted coconut flakes and a handful of chopped pistachios for a bit of crunch. Fresh berries or a dash of cinnamon powder aren’t bad either! These little extras make each bowl feel like a special treat.

Side Dishes

Pairing it with a simple fresh fruit salad or steamed seasonal fruits adds a refreshing contrast. Sometimes I enjoy it with vegan ginger cookies on the side — the combination feels like a hug on a chilly day.

Creative Ways to Present

For a dinner party, I’ve served the pudding in charming little glass jars layered with homemade fruit compote or a swirl of berry coulis on top. It’s a beautiful presentation that gets plenty of compliments and makes guests feel extra loved.

Make Ahead and Storage

Storing Leftovers

I keep leftover pudding in an airtight container in the fridge, where it lasts about 2-3 days. Just remember that the rice continues to soak up the liquid as it sits, so before serving leftovers, I always stir in a splash of almond milk to loosen it back up.

Freezing

I haven’t frozen this pudding often because I usually eat it pretty quickly, but if you want to freeze it, I’d recommend portioning it out in small containers. When thawed, its texture may be a little different, so gently reheat with a bit of extra milk stirred in.

Reheating

Reheat leftovers gently on the stove over low heat or microwave with a splash of almond milk. Stir often to bring back that creamy consistency without overcooking or drying out the pudding.

Frequently Asked Questions:

Can I use a different type of rice in this Vegan Rice Pudding with Coconut Milk Recipe?

Arborio rice is best because it releases starch that thickens the pudding, giving it that creamy texture. Using long grain or basmati rice may result in a less creamy, more separate grain texture. If you can’t find Arborio, try sushi rice as a second best option.

Is this Vegan Rice Pudding with Coconut Milk Recipe really dairy-free?

Yes! This recipe uses full-fat coconut milk and unsweetened almond milk instead of any dairy products, making it completely vegan and suitable for dairy-free diets. It’s a great option if you want a classic dessert without the dairy.

How can I make this Vegan Rice Pudding with Coconut Milk Recipe less sweet?

The amount of sugar is flexible in this recipe. If you prefer it less sweet, simply reduce the sugar towards ¼ cup or substitute with a natural sweetener like maple syrup or agave. Remember to taste as you go, especially after adding vanilla, to get the balance you like.

Can I prepare this Vegan Rice Pudding with Coconut Milk Recipe ahead of time?

Absolutely! You can make it a day ahead and store it covered in the fridge. When ready to serve, you can warm it gently or enjoy it chilled. Just stir in a little extra almond milk if it’s thickened up too much during storage.

Final Thoughts

This Vegan Rice Pudding with Coconut Milk Recipe is one of those simple pleasures I return to when I want something sweet yet nourishing. It’s a cozy bowl of comfort, a little moment of joy that’s easy to make and delightful to share. I hope you’ll enjoy it as much as I do—maybe with a cozy blanket and a good book!