Inspired by South Asian sticky rice, this dairy-free rice pudding is made with aromatic jasmine rice, coconut milk, warm ginger and is topped with juicy mango and coconut flakes.
Why you’ll love this dairy-free rice pudding:
Easy to make- This dessert comes together easily and requires very little preparation. It calls for pantry staples like jasmine rice and coconut milk, which I almost always have on hand.
Healthy Spin- I love a naturally vegan and gluten-free dessert that still tastes and feels indulgent. By preparing this dairy-free rice pudding ahead of time and letting it cool, the rice becomes a resistant starch. Resistant starches feed the “good” bacteria in your gut and take longer to digest which cause less of a blood sugar spike. You can read more about resistant starches here.
Allergen Friendly- This dessert is naturally dairy-free, gluten-free and vegan. The only potential allergen is coconut which could easily be substituted for another dairy alternative like soy milk, oat milk or hemp milk.
Perfect for hosting– I love a dessert that can be prepared ahead of time so I can enjoy dinner with my guests. This dairy-free and vegan rice pudding can be made hours before hosting or even the day before. Just be sure to warm the rice pudding slightly before serving for the best texture.
Ingredients:
Jasmine rice- While rice pudding can be made with any white rice, jasmine rice adds a specific flavor that works really well with the coconut and toppings.
Coconut milk- The coconut milk makes this a naturally dairy-free and vegan rice pudding, in addition to creating a tropical flavor. Coconut milk can be swapped with another dairy alternative such as soy milk, hemp milk or oat milk, if someone is allergic to coconut.
Brown sugar- Brown sugar has more depth of flavor because of the molasses. But you could use whatever sweetener you have on hand or prefer like coconut sugar, maple syrup, honey, etc.
Ground ginger and vanilla- These add to the flavor of this dish but you can really flavor it with whatever you like such as cinnamon, nutmeg, allspice, star anise, etc.
Mango and shredded coconut- This dairy-free rice pudding was inspired by the classic Southeast Asian sticky mango rice, so mango and coconut are obvious toppings. However, you can use whatever fruit and toppings your heart desires!
Looking for more dessert options?
Check out all my dessert recipes here.
Dairy-Free Coconut Rice Pudding
Equipment
- 1 medium sauce pan
Ingredients
- 1/3 cup jasmine rice
- 2 13.7 oz. can coconut milk
- 2-3 Tbsp. brown sugar
- 1 tsp. vanilla extract
- 1 tsp. ground ginger
- 1 mango, diced
- 2-3 Tbsp. shredded coconut
Instructions
- Rinse rice in a fine-mesh sieve with cool water until water runs clear. Drain well.
- Combine rice, coconut milk, sugar, vanilla and ginger in a medium-size pot. Bring up to a simmer over high heat.
- Cover and reduce heat to low. Cook, stirring occasionally, for 30-45 minutes or until rice is soft and pudding is thickened.
- Slightly cool before topping with fruit and serving.
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