DISCLAIMER: This post was developed in sponsored partnership with Dainty, however, as always, all opinions are genuine.
I share my favourite recipe for vegan coconut rice pudding with mangos and kiwi as a go-to plant-based gluten free dessert. 
My mom was never really much of a baker. When I was growing up, there were really only two desserts she ever attempted to make. One was baked apples stuffed with oats, brown sugar and cinnamon (I’m pretty sure we had convinced ourselves that this was health food) and the other was rice pudding. My mom called it a “poor man’s dessert”, citing my grandpa’s affinity for the stuff because it made use of leftover rice. Well I never cared that it was pauper’s food, to me it always tasted like a million bucks. I love the chewy texture of the rice against the creamy consistency of the pudding and the massive amounts of cinnamon on top. And while my moms version with heavy cream is always a welcome weekend treat, I wanted to lighten this up and make a vegan coconut rice pudding with mango and kiwi. This is a perfect easy plant based gluten free dessert for entertaining because it’s something everyone at the party can enjoy, and it feels special but it’s a total sinch to pull off! 
How to Make VEGAN Coconut Rice Pudding with Mango and Kiwi
This vegan coconut rice pudding couldn’t be simpler. It starts with some leftover rice that I then cook in a can of lite coconut milk with a handful of unsweetened shredded coconut. Admittedly I never have leftover rice because my hubby is massively obsessed with the stuff and even a “massive batch” disappears by the end of the night. If you’re like my family, I suggest just making up an entire bag at a time. I love using Dainty Basmati rice for this recipe because it’s a Canadian company (celebrating its 135th anniversary!!) and is all natural, gluten free, sodium free and preservative free. It also has a gentle nutty flavour that’s amazing paired with coconut and tropical flavours.
You can totally flavour your Vegan Coconut Rice Pudding any way you’d like, but since it’s been so chilly out, I wanted to channel some warm weather vibes with a little tropical mango and kiwi. 
The result is a crazy fast easy plant based gluten free dessert that is great for last minute entertaining. Mom was right- rice pudding is a winner! And I think she (and grandpa!) would be proud of my vegan coconut rice pudding version.
So tell me what is the dessert your grew up eating as a child?
Have you tried making my vegan coconut rice pudding?
Leave me a comment below with your thoughts and comments!!
VEGAN Coconut Rice Pudding with Mango and Kiwi
Ingredients
- 2 cups cooked Dainty Basmati rice
- 400 ml can of lite coconut milk
- 3 tbsp maple syrup or to taste
- ¼ tsp salt
- ¼ tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 c shredded unsweetened coconut
- ½ cup dried mango minced
- ½ tsp vanilla extract
To serve:
- Sliced mango
- Sliced kiwi
- Pomegranate arils
- Toasted coconut
- Extra coconut milk
Instructions
- In a medium saucepot, combine the rice, coconut milk, maple, salt, ginger, and cinnamon. Bring to a boil, then reduce the heat to medium low. Cover with a lid and simmer for 15 minutes, stirring every 2 to 4 minutes. It should look creamy and thick.
- Add in the coconut, mango and vanilla and stir until combined.
- Serve with sliced mango, kiwi, pomegranate, coconut and extra coconut, if desired.
Nutrition
Updated on November 22nd, 2019
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Kathryn Pfeffer says
Such a colorful sweet treat! I love how you added ginger with the mango and kiwi flavors, sounds amazing!
Abbey Sharp says
Thanks lovely
Jodi Robinson says
My girlfriend has Celiac. She loooooves coconut…I’m gonna share this one with her!
Abbey Sharp says
amazing, thanks Jodi
Whitney E, R.D. says
I love Dainty! This recipe looks amazing and I absolutely cannot wait to try. You say dessert. I say breakfast…Maybe! Anyway, I will be making this ASAP! Thank you for sharing 🙂
Abbey Sharp says
Amazing love. Enjoy 🙂
Abby says
I LOVE LOVE LOVE rice pudding! My mom used to make it for us all the time! I’ll be making this asap – nothing like comfort food from your childhood to get you through the winter.
Abbey Sharp says
Totally agree girl! Ultimate comfort food
Jessica Levinson says
What a lovely dessert idea! So easy to make too!
Abbey Sharp says
Totally. Thanks Jessica
Chrissy says
I had never actually tried rice pudding before! I love the combo of coconut (with both the milk and shredded) along with mango in here. Delish.
Abbey Sharp says
Sooo good! You must try girl
Jessica Kuepfer says
Love this. I am all about the coconut milk these days so this recipe is speaking my language! 🙂
Abbey Sharp says
Amazing! Love it too
Emily @Sinful Nutrition says
I love coconut AND rice pudding, so I am all about this!
Abbey Sharp says
Woo! Enjoy lovely
Sarah Remmer says
I love coconut and rice pudding so put together- yes please!
Abbey Sharp says
Best combo ever
Rebecca says
this looks delicious! I’ve been on a not-chocolate desserts kick lately. it’s weird, but this looks like the perfect way to embrace the change.
Abbey Sharp says
Totally! Enjoy love
Deborah Brooks says
My husband loves rice pudding but I have never tried to make it myself-looks easy and delicious
Abbey Sharp says
Super easy! You’ll love it
Rachel says
This is so festive! I bet it tastes amazing, too.
Abbey Sharp says
You got it!
Lauren Harris-Pincus says
This sounds divine! So pretty too 🙂
Abbey Sharp says
Totally. Thanks Lauren
Stacey Mattinson says
Love the fruit on top! So colorful.
Abbey Sharp says
Yes! You can fancy it up so easily
Abbie Gellman says
Beautiful! Great for the holidays, too
Abbey Sharp says
Definitely 🙂