This is a stovetop rice pudding made with full-fat coconut milk, Arborio rice, maple syrup, vanilla, and cinnamon — ready in about 50 minutes and naturally dairy-free. It works warm straight from the pot or cold from the fridge the next day, which makes it genuinely useful for meal prep. Most of the ingredients are pantry staples, and the ones that aren’t have easy swaps.
The technique that matters
The only technique worth slowing down for is the heat level. Arborio rice releases starch gradually, and that starch is what thickens the pudding — but only if you keep the heat low and stir regularly. A hard boil scorches the bottom before the rice has time to cook through, and you’ll end up with a gummy crust and undercooked grains. Keep it at a steady, gentle simmer — small bubbles breaking the surface, not a rolling boil — and stir every few minutes so the starch distributes evenly. The pudding will look thinner than you expect at 30 minutes; it thickens noticeably as it cools, so pull it off the heat while it still looks slightly loose.
Ingredient notes
- Arborio rice: This is worth using if you have it — the high starch content does real work here. Short-grain sushi rice is the closest swap and behaves almost identically. Long-grain rice will cook faster but produce a thinner, less creamy result; if that’s what you have, reduce the liquid slightly.
- Full-fat coconut milk: Use full-fat, not light. Light coconut milk doesn’t have enough fat to give the pudding body. Shake the can well before opening — or stir it — so the cream and liquid are combined before you measure.
- Maple syrup: Agave syrup works as a 1:1 swap with a slightly milder flavor. Date syrup adds a deeper, almost caramel note. Plain white sugar dissolved in a tablespoon of warm water also works fine if that’s what’s in the cupboard.
- Shredded coconut topping: Skip the garnish — not worth the extra dish if you’re eating this on a weeknight. The pudding is complete without it.
- Fresh mango: Frozen mango chunks, thawed and patted dry, work just as well. Canned mango in juice (drained) is a reasonable budget option.
Leftovers and meal prep
Store leftovers in an airtight container in the fridge for up to 4 days. The pudding thickens considerably when cold — stir in 2 to 3 tablespoons of plant-based milk or water before reheating on the stovetop over low heat, or microwave in 45-second intervals, stirring between each. It also eats well cold straight from the fridge with fresh fruit on top, which makes it a reasonable breakfast. Freezing works but changes the texture: the rice grains become slightly grainy after thawing. If you do freeze it, portion into individual servings, freeze for up to 6 weeks, and thaw overnight in the fridge before reheating gently with added liquid.
What can go wrong
- Pudding is too thin after cooking: You likely pulled it too early or the heat was too high and liquid evaporated unevenly. Return it to low heat and cook for another 5 to 8 minutes, stirring constantly. Remember it also thickens as it cools.
- Pudding is too thick or pasty: The rice absorbed liquid faster than expected — this can happen with older rice or a slightly hotter burner. Stir in warm plant-based milk a few tablespoons at a time until you reach the consistency you want.
- Rice is still chalky in the center: The heat was too high and the outside of the grains cooked before the inside. Add a splash of water or coconut milk, lower the heat as far as it will go, cover the pan, and cook for another 5 minutes.
- Coconut milk separated and looks curdled: This happens when the heat spikes. It’s not ruined — whisk it vigorously and lower the heat immediately. The starch from the rice will help bring it back together as you continue stirring.
- Pudding tastes flat or bland: Coconut milk varies a lot by brand in fat content and flavor. Taste before serving and adjust — a small pinch of salt sharpens everything, and an extra drop of vanilla or a pinch more cinnamon goes a long way.
Vegan Coconut Rice Pudding
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- Measuring cups and spoons
- 1 Small bowl
Ingredients
- 1 cup Arborio rice Short-grain rice recommended for creaminess
- 2 cups Coconut milk Full-fat for the best texture
- 1 cup Water
- ¼ cup Maple syrup Can substitute with agave syrup
- 1 tsp Vanilla extract Pure extract for best flavor
- ½ tsp Ground cinnamon Adds warmth and depth
- ¼ tsp Sea salt Enhances sweetness
- ½ cup Shredded coconut Unsweetened, toasted for extra flavor
- ½ cup Fresh mango Diced, for serving
Instructions
- In a medium saucepan over medium heat, combine the Arborio rice, coconut milk, and water. Stir gently to evenly distribute the liquid.
- Bring the mixture to a gentle simmer, then reduce heat to low. Stir occasionally to prevent sticking and allow the rice to absorb the liquid.
- After 30 minutes, when the rice is tender, stir in the maple syrup, vanilla extract, cinnamon, and sea salt. Continue cooking for another 10 minutes until thick and creamy.
- In a small dry pan, toast the shredded coconut over medium heat until golden and fragrant, about 2 minutes.
- Remove the rice pudding from heat and let it sit for 5 minutes to thicken slightly. Stir once more before serving.
- Spoon into bowls, garnish with toasted coconut and fresh mango. Serve warm or chilled.
Notes
- For a nuttier depth, substitute half the water with almond milk.
- If you prefer a richer pudding, add an extra 1/4 cup of coconut milk.
Nutrition
Common questions
Can I use a different type of rice if I don’t have Arborio?
Short-grain sushi rice is the best substitute and works almost identically. Long-grain rice like basmati or jasmine will produce a thinner pudding with less creaminess, so reduce the liquid by about a quarter cup if that’s what you’re using.
Can I make this in advance for a dinner party?
Yes — it keeps well in the fridge for up to 4 days. Make it the day before, store it covered, and stir in a few tablespoons of coconut milk or oat milk when reheating to loosen it back up.
Is there a way to make this without canned coconut milk?
Full-fat oat milk or cashew milk are the most practical alternatives, though the pudding will be less rich and won’t have the coconut flavor. If you go this route, add a small amount of coconut extract — about a quarter teaspoon — to compensate.
How do I know when the pudding is done if I’m not sure about the timing?
The rice should be completely tender with no chalky center when you bite a grain, and the pudding should coat the back of a spoon but still look slightly looser than you want it. It firms up as it cools, so don’t wait for it to look set in the pan.
Can I sweeten this without maple syrup or agave?
Plain white sugar works — dissolve about 3 tablespoons in the liquid at the start of cooking. Brown sugar adds a mild molasses note that pairs well with the cinnamon, and date syrup is a good whole-food option if you have it on hand.
Try these next
- Tropical Coconut Mango Oats
- Tropical Paradise Smoothie Bowl
- Vegan Indonesian Rice Bowl
- Thai Mango Salad Delight