Coconut Dairy Free Rice Pudding, Creamy in 30 Minutes

One can of coconut milk, a cup of rice, a pinch of salt. That’s the shopping list for this dairy free rice pudding, and you probably have all of it in the cupboard already. Thirty minutes later you have a pot of something thick, creamy and gently sweet that happens to be vegan and gluten-free without trying.

In Finland, rice pudding means riisipuuro, the Christmas morning porridge cooked slowly in milk and topped with cinnamon sugar. This version borrows the cinnamon and the patience and swaps the dairy for coconut milk, which pairs with rice across Southeast Asia for good reason. It’s lovely warm in January and just as good cold from the fridge in July.

How does rice pudding get creamy without milk or eggs?

Starch. Short-grain rice is loaded with it, and as the grains soften and you stir, that starch leaks into the liquid and thickens it. Risotto works on exactly the same principle, which is why this carnaroli risotto never needs cream either.

Cooking the rice in water first matters. Rice takes a while to soften, and coconut milk catches on the bottom of a pan much faster than water does. Get the grains tender in plain water, then add the coconut milk for the second, shorter stage, when all you’re doing is building body and flavor.

Full-fat coconut milk or bust

Skip the light coconut milk. It’s mostly water, and the pudding stays thin and slightly grey no matter how long you cook it. Full-fat coconut milk gives you the body that dairy cream would, with a soft coconut flavor sitting underneath the vanilla.

Shake the can hard before opening. The fat separates into a firm layer on top, and you want all of it in the pot.

Which rice makes the best pudding?

Short-grain white rice gives the thickest, creamiest result, the closest thing to a proper riisipuuro texture. Jasmine is my second choice; it’s a touch less starchy but adds a faint floral smell that suits coconut well. Avoid basmati. Its long, dry grains stay separate and the pudding ends up thin and grainy.

Brown rice works if that’s what you have, but it needs about 40 to 45 minutes in total and a splash of extra liquid, and the result is nuttier and less creamy.

Leftover cooked rice is the shortcut. Put it straight into a pan with the can of coconut milk, skip the water stage, and simmer on low, stirring often, until thick. You’ll have pudding in under 15 minutes.

Sweetening, spices and toppings

The recipe below calls for 2 to 3 tablespoons of sugar or maple syrup. Start with 2, taste, and go from there. For a breakfast bowl, less is plenty; for dessert, add the third spoon. Maple syrup brings a light caramel note that plain sugar doesn’t.

Add vanilla off the heat at the very end so its aroma doesn’t cook away. Cinnamon on top is the Finnish touch. A pinch of ground cardamom stirred in with the sugar takes it somewhere closer to Nordic baking, and a little ground ginger works too.

For toppings, think sharp or fresh against the richness: sliced mango, banana, berries, or passion fruit pulp spooned on just before serving. There are more ideas for what to put on top in this list of summer fruit ideas.

It also works as breakfast. Go easy on the sugar, add fruit and a spoonful of nut butter, and it’ll hold you until lunch. On a cold December morning, it fits right in with these Christmas breakfast ideas.

Warm tonight or chilled tomorrow?

Both, and the difference is mostly texture. Warm pudding straight from the pot is loose and spoonable. Chilled for 2 hours, it sets firm enough to hold its shape in a bowl.

Because it keeps thickening as it cools, take it off the heat when it’s a bit looser than you want to eat it. If it gets too stiff in the fridge, stir in a splash of coconut milk before serving. Cool leftovers and get them into the fridge within 2 hours, in a sealed container. USDA guidance keeps refrigerated leftovers to 3 to 4 days, which matches how long the pudding stays good.

The base ratio also doubles cleanly. Make twice the amount, split it into small jars, and you have a week of breakfasts or desserts sorted.

Recipe: coconut dairy free rice pudding

Prep time: 5 minutes. Cook time: 30 minutes. Total time: 35 minutes. Servings: 3 to 4.

Ingredients

• 1 cup (200g) short-grain white rice or jasmine rice
• 1 can (400ml) full-fat coconut milk
• 1.5 cups (375ml) water
• 1/4 tsp salt
• 2-3 tbsp sugar or maple syrup (to taste)
• 1 tsp vanilla extract (optional)
• Cinnamon, to serve

Instructions

1. Rinse the rice under cold water until the water runs mostly clear.
2. Add the rice and water to a pot over low to medium-low heat. Cook, stirring occasionally, until the rice has absorbed most of the water and is just cooked through, about 15 minutes.
3. Pour in the coconut milk and stir to combine. Turn the heat up slightly to medium-low.
4. Cook, stirring frequently, until the mixture is thick and creamy and a spoon dragged across the bottom leaves a trail for a second, about 10 to 15 minutes. Don’t rush this on high heat or the bottom will scorch.
5. Stir in the salt, sugar or maple syrup, and the vanilla if using. Taste and adjust the sweetness.
6. Serve warm with a dusting of cinnamon, or let it cool and refrigerate for 2 hours for a chilled version.

Notes

The pudding thickens as it cools, so pull it off the heat slightly loose. Loosen chilled pudding with a splash of coconut milk. Keeps up to 4 days in the fridge in a sealed container.

Rice pudding questions

Can I use light coconut milk instead of full-fat?

You can, but the pudding will be thinner and less creamy. If light coconut milk is all you have, use a little less water and cook it a few minutes longer.

Is this rice pudding gluten-free?

Yes, rice and coconut milk are both naturally gluten-free. Check the label on your vanilla extract, since a few brands add ingredients that contain gluten.

Can I make it in an Instant Pot?

Yes, combine everything except the vanilla, cook on high pressure for 3 minutes, then let the pressure release naturally for 10 minutes. Stir in the vanilla and adjust the sweetness before serving.

How do I stop rice pudding sticking to the pot?

Use a heavy-bottomed or non-stick pot, keep the heat at medium-low, and stir often once the coconut milk goes in. Most scorching happens in the last 10 minutes, when the pudding is at its thickest.

Why is my dairy free rice pudding too thin?

It’s usually light coconut milk or not enough cooking time after the coconut milk goes in. Use full-fat, give it the full 10 to 15 minutes at medium-low while stirring, and remember it thickens a lot as it cools.

Can I use other plant milks?

The recipe is built around coconut milk, and thinner plant milks won’t set as well on their own. If you want to try oat or almond milk, keep at least half of the liquid as coconut milk and expect a softer set.

Tonight’s dessert, tomorrow’s breakfast

Make the full batch. Eat half warm with cinnamon tonight, and spoon the rest into jars for chilled breakfasts with mango or berries. If you want a vegan main to go before it, this Asian cauliflower recipe takes about as long as the pudding.

Last update on 2026-10-03 / Affiliate links / Images from Amazon Product Advertising API