Dairy Free Coconut Rice Pudding

Thank you for posting this! Years ago I did a riff on a coconut rice pudding recipe that used dairy, that I absolutely loved. But I'm lactose intolerant and was looking for something different. You gave me a great launching pad here! I went with your rice to liquid measurements, but like another reviewer, replaced the water with almond milk. I used honey to taste instead of sugar and added lots of spices (cinnamon, cardamom, clove, a dash of cayenne etc) and just ran with it. I toasted some almond slivers and threw those in along with some golden raisins. It thickened up nicely and is rich, creamy and exactly what I was looking for.

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Great recipe but a little heavy on the sugar for my taste. I will try it again though and maybe limit the sugar to a tablespoon or so. Wish I would have taken the time to read the other reviews before jumping in as it seems many of you mention the amount of sugar making it too sweet.

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Ok I did not love this recipe. We did not use the cinnamon, as we wanted the coconut flavor to come through. I do not have basmati so I used a short grain rice. Instead of just vanilla, I used both real coconut extract and real vanilla extract. This turned out watery. Next time I will add an egg by tempering it after the rice has cooked for 20 minutes, temper the egg with 1/3 cup of the pudding, then adding to the pot and cooking an additional 2 minutes. I hope that helps give it some depth.

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I loved this recipe and it will be replacing my own recipe for rice pudding, I used aborio rice and left out the cinnemon. Also, I added a pinch of sea salt at the end with the vanilla to balance out the sweetness. Just wonderful, thanks for posting :)

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This recipe is absolutely delicious! I will be making this from now on.

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This recipe is great and sooooo easy !!!! I make it with jasmine rice and vanilla Silk soymilk instead of coconut. I add raisins and eat it for breakfast !

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4 3/4 stars. DH and I liked this a lot. Its an excellent dairy free type creamy rice pudding. My coconut milk was thin but I still needed all the water called for, though I was hesitant to add it all at first. I used honey in place of the sugar but not as much as called for. I added some ground cardamom one time and a little bit of rose water with additional ground cardamom sprinkled on top. I didnt use any vanilla that time. It turned out light coconut flavoured with honey and a hint of rose and lovely cardamom flavouring. I made this again with double the amount of alcohol free vanilla, honey in a lesser amount but I would reduce it even more next time and a little cinnamon sprinkled on top which was very good as well. We ate it both times warm for breakfast.

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This is a good dairy free substitute. I think next time I will substitute some almond milk for the water to hopefully make it a bit creamier. I used sushi rice instead of basmati. I also decreased the cinnamon to 1/4 tsp and added 1/2 tsp of fresh ground cardamon. It turned out very good.

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Yum! I am obsessed with rice pudding but recently went vegan and was desperate for a new recipe (I usually use egg and whole milk). This definitely delivered! I didn't have sugar, so I used a combo of agave nectar and raw honey and it wasn't too sweet, as others have mentioned. I also used regular coconut milk instead of light. AND I didn't have cinnamon or vanilla, so I added some fresh grated ginger while it was cooking and some toasted sesame seeds at the end, as well as a pinch of salt. It wasn't really traditional rice pudding, but it was still comforting and delicious. I bet it will be even better cold.

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fast. great hot and cold...and a very naughty breakfast that you can justify if you add almonds (or not)...less sugar is needed it is sweet enough with half the amount.

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Fantastic! I tried this as soon as I saw it and it worked great. My other half, who normally hates all things dairy free, loved it too. Such a lovely flavour. I used honey not sugar and added currents.

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I love this recipe. The cinnamon and vanilla do cover up the coconut flavor, but if you're going for a traditional rice pudding taste, that's a good thing. If you prefer the coconut flavor, don't use light coconut milk, use regular, and leave out the cinnamon and vanilla; it's still good. I used 1/3 cup maple syrup instead of the sugar with success. I also always add raisins.

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So good for those of us living dairy free. And if you're also glutenfree this is heaven. Seemed like a lot of liquid but stick with it as it really does thicken and tastes even better the next day. I did reduce the sugar as very sweet.Its good with nutmeg, the English way or with speculaas,the Dutch way. Will try it with tapioca...

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I was so excited to try this after such fabulous reviews. Unfortunately mine didn't turn out quite as well. In your notes it says that it will thicken as it cools, but mine never thickened completely... it's much more like rice soup. Also, I thought 1 teaspoon of cinnamon would be too much, so I used 3/4 teaspoon, and even that was too much! It turned the whole dish a light brown color and overpowered the delicate coconut flavor. I will probably make this again since I've been banished to a dairy free diet, but I will certainly make adjustments (1/4 teaspoon cinnamon, and much less water). Perhaps not using light coconut milk would help. Thanks for the recipe though.

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I had to edit this to add that I think this is my very favourite thing to eat, ever. It's so delicate and delicious. Yum! I already have the recipe memorized; it's so easy and good. The only thing I do differently is cut back significantly on the sugar. 1/2 cup makes it way to sweet for my tastes. Thanks!

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Fantastic! I used 1/2 cup honey to replace the sugar and I think I could have halved it, as this was VERY sweet. But boy oh boy that honey was a great replacer! It is still a bit watery now (it's very hot) but DELICIOUS. The basmati and coconut were a perfect judxiposition of flavor. Measurements for vanilla and cinnamon were right on! Made this very flavorful. Excellent for a dairy free diet. I will certainly be making this again. edited to add that this was better and thicker VERY cold (overnight chilling). I might try brown rice next time. Do not add rice (though it might be tempting to do just that)...when this dish is cold its more like a pudding consistancy and made a good replacement for ice cream, served along side a cake.

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