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Creamy Coconut Rice Pudding
Creamy Coconut Rice Pudding with a tropical kick - super easy to make, a real joy to eat and it’s vegan too! Maybe even better than the “original”?
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 people
Pour the coconut milk in a pot. Give it some heat - medium.
Stir in the rice once the milk just starts to boil. Reduce the heat to low quickly. Seriously! If the coconut milk is too hot the fat will separate from the rest and it wont smooth and creamy.
Flavour things up with vanilla extract, sugar, anise star and salt.
Optional: mash the banana and stir it in.
Stir occasionally and let it simmer on low heat for about 30 minutes until things get well creamy. Cover the pot with a lid.
If you use canned pineapple: add 3-4 tbsp of pineapple juice to the rice mix to give it a fruity kick.
Serve with diced pineapple chunks.
Optional: Blend the pineapple and layer the puree on top of your serving of rice pudding.
IF YOU LIKED THIS RECIPE: Then you need to check out our Breakfast Chia Pudding (works really well as a dessert too) and this Pineapple Sorbet in case you have any leftover pineapple!
By the way this recipe is from Heiko. He is not only Hauke's brother but also damn good when it comes to recipe creation. Maybe because he's a professional chef. Thanks man!! :D
Serving: 196g | Calories: 423kcal | Carbohydrates: 27.1g | Protein: 4.7g | Fat: 35.6g | Saturated Fat: 31.5g | Sodium: 74mg | Potassium: 441mg | Fiber: 3.9g | Sugar: 10.5g | Vitamin C: 24.8mg | Calcium: 30mg | Iron: 3.2mg