Vegan Vanilla Bean & Coconut Rice Pudding

A quick and easy recipe for a classic comfort food 


  • 1 1/4 cup coconut milk (carton kind, not canned concentrate)
  • 1/4 vanilla bean
  • pinch of salt
  • 85g pudding rice (can substitute with arborio, paella, or Japanese rice!)
  • raw sugar, agave, or stevia to taste
  • Optional toppings as seen above: toasted coconut, chopped dates,chia, date syrup


Combine the coconut milk and rice in small saucepan. Add the salt and vanilla beans, and bring the mixture to a boil.

Once the mixture reaches a boil, reduce and simmer approximately 20 minutes, or until the rice is tender and most of the liquid is evaporated. At this time, add your choice of sweetener, and transfer the rice pudding to a bowl.

Allow to cool for five minutes, allowing the rice to absorb any remaining excess liquid. Now you can top it off with berries, seeds, coconut, dates, cinnamon, or whatever you choose!



Hi! I’m Anna. I’m a rising sophomore at Vanderbilt University in Nashville, Tennessee. Follow me on Instagram or Facebook to see the latest of what I’m serving up! 


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