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    Home » Recipes » Vegan Desserts

    Baked Coconut Rice Pudding

    Published: Oct 6, 2014 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    My kids have such a soft spot in their hearts for rice pudding that we sometimes have it for breakfast instead of dessert. This is a fun new flavor twist on an old-fashioned dessert. It will keep for several days refrigerated and is just as delicious served chilled.Reprinted with permission from Vegan Casseroles © 2014 by Julie Hasson, Running Press, a member of the Perseus Books Group.

    Recipe

    Coconut rice pudding recipe

    Baked Coconut Rice Pudding

    This is a fun new flavor twist on an old-fashioned dessert. It will keep for several days refrigerated and is just as delicious served chilled.
    4.50 from 2 votes
    Print Pin Rate Email
    Course: Rice pudding
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Coconut Rice Pudding, how to make rice pudding, rice pudding recipe
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 to 6
    Calories: 305kcal
    Author: Veg Kitchen

    Ingredients

    • 2 cups water
    • 1 cup medium-grain uncooked sushi rice such as calrose
    • ⅔ cup natural granulated sugar
    • 1 13.5-ounce can coconut milk (regular or light)
    • ½ cup plain unsweetened almond milk soymilk, or other nondairy milk, plus more as needed
    • Toasted shredded coconut or coconut flakes for garnish
    US Customary - Metric

    Instructions

    • Preheat the oven to 350°F. Grease an 8-inch square glass or ceramic baking dish.
    • In a large saucepan over medium heat, combine the water and rice and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
    • Remove the saucepan from the heat and let sit, covered, for 5 minutes.
    • Stir the sugar and coconut milk into the cooked rice. Transfer the rice mixture into the prepared baking dish, smoothing the top. Bake for 30 minutes, or until the pudding is thick.
    • Remove from the oven and carefully stir in the almond milk, adding more as needed to thin the pudding to the desired consistency.
    • Scoop the pudding into serving dishes and sprinkle with toasted coconut. The pudding can be served hot or chilled. It will last up to 4 days refrigerated.

    Nutrition

    Calories: 305kcal | Carbohydrates: 71g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 50mg | Potassium: 37mg | Fiber: 1g | Sugar: 33g | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Variation: Garnish with some finely chopped candied ginger for a little zing or with sliced fresh mango for extra sweetness.

    Coconut Rice Pudding by Julie Hasson from Vegan Casseroles

    •  For more ways to use brown rice, explore Classic Rice Dishes.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    4.50 from 2 votes (2 ratings without comment)

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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