Vegan Coconut Rice Pudding
A creamy coconut milk rice pudding, spiced with cardamom and topped with mango, a tropical vegan dessert.
Total time
55 min
Prep
5 min
Cook
50 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
200gshort grain rice
800mlcoconut milk
400mlwater
80gsugar
6cardamom pods, seeds ground
1 tspvanilla extract
2ripe mangoes, sliced
toasted coconut flakesto serve
Instructions
1
Combine rice, coconut milk and water in a heavy pot.
2
Bring to boil, stirring frequently.
3
Reduce to low heat and simmer 35 minutes stirring often.
4
Add sugar, ground cardamom and vanilla.
5
Cook 10 more minutes until thick and creamy.
6
Serve warm or at room temperature.
7
Top with sliced fresh mango.
8
Scatter with toasted coconut flakes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
761
Protein
10g
Fat
50.2g
Carbs
81.2g
Fiber
14.7g
Sodium
37mg
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