Creamy Vegan Coconut Rice Pudding (Easy Recipe)
This Coconut Rice Pudding is simmered gently until it is impossibly thick and creamy and is served warm with sweet and sticky caramelised bananas and toasted coconut flakes. It is a dreamy dessert combination that you’ll want to make again and again.
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Serves: 4 people
Calories: 539kcal
Ingredients
For the rice pudding:
- 150 g pudding rice (substitute: arborio rice)
- 800 g dairy free milk (almond milk works well)
- 50 g caster sugar
- 400 g full fat coconut milk
- 1 tbsp vanilla extract
For the topping:
- 30 g coconut flakes
- 2 bananas (cut into large chunks (approx 3cm thick))
- 1 tbsp caster sugar
- 1 tsp coconut oil
Instructions
- Add the rice, almond milk and sugar to a large saucepan.150 g pudding rice, 800 g dairy free milk, 50 g caster sugar
- Bring to the boil and then turn the heat down and simmer gently, stirring often, for around 25 minutes. Don’t have the heat too high otherwise the pan could boil over.
- Add the coconut milk and vanilla and simmer for another 20-25 minutes, stirring often, until the milk has developed a thicker, cream-like consistency. It will thicken more once it is off the hob. Remove from the hob and set aside to thicken more whilst you make the topping.400 g full fat coconut milk, 1 tbsp vanilla extract
- Heat the oil in a saucepan. Add the banana chunks and sprinkle them with 1 tbsp of sugar. To the other side of the saucepan add the coconut flakes and fry both over a medium heat for 4 minutes, stirring the coconut flakes occasionally during that time but turning the banana only once halfway through.30 g coconut flakes, 2 bananas, 1 tbsp caster sugar, 1 tsp coconut oil
- Serve the rice pudding warm topped with the caramelised banana and crispy golden coconut flakes.
Notes
Recipe inspired by: China/India/UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 539kcal | Carbohydrates: 64g | Protein: 7g | Fat: 30g | Saturated Fat: 24g | Sodium: 277mg | Fiber: 4g | Sugar: 24g | Net Carbohydrates: 60g
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