Coconut Rice Pudding (Vegan)

An all time classic and favourite: Rice Pudding but with a twist!

An all time classic and favourite: Rice Pudding but with a twist!

For a long time I didn’t like Rice Puddings, but I guess as you get older your palate starts to change. You’re more into what your parents are eating and the stories behind those meals become more interesting. Maybe I’m generalizing or maybe I have more time to ponder on these matters, but a dish and its tales can add up so much to the whole experience – it can even become a family legacy.

Well, I hope this Vegan Coconut Rice Pudding is something you will pass on to your children, something you will experiment with, but most of all something you’ll find comfort in. Because ever since the Pandemic, days have become different than what we’re use too and finding comfort in food, a new hobby, a long walk, a good conversation with your family or friends has made me realize how blessed and grateful I am. And to you my readers, I hope you find comfort in those little things may it be food – this Coconut Rice Pudding – or something else that will fulfill your heart!

Note: The Spiced Chickpea teamed up with So Thai for this sponsored article

Coconut Rice Pudding (Vegan)

  • Prep: 5 min
  • Total: 30 min

  • Vegetables


NOTE: This recipe is good for 4 portions.

- 1 cup Basmati Rice or dessert rice
- 1 ½ cup soymilk / whole milk
- 400 ml coconut milk
- 200 ml sweetened (vegan) condensed milk (Use a regular one if you’re not vegan. I like the one from Friese Vlag)
- 200 ml heavy cream
- 1 tsp vanilla essence
- 1 tsp cinnamon (optional but a must!)
- handful of raisins (optional)
- ¼ cup shredded and toasted coconut slivers

For garnish:
- 165 ml coconut cream (chilled overnight) + sweetened with some condensed milk
- shredded and toasted coconut slivers for sprinkling
- sprinkle of cinnamon powder


  1. In a non-stick pan/pot, cook the rice, soymilk and coconut milk over medium heat. When the mixture starts to boil, put the lid on the pan and lower the heat. Cook for 12-15 minutes.

  2. Then add the condensed milk, whipped cream, raisins, vanilla extract and cinnamon. Stir well.

  3. Cook the rice pudding again on low heat until you have the desired thickness. This will take about 10 minutes.

  4. Remove the pan from the heat and add some more toasted coconut strips. Top with some sweetened coconut cream and cinnamon and enjoy!

    - Add other dried fruits in your coconut rice pudding. I like pineapple too because it makes me think of a Piña Colada.

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made