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!!
- 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
- Sliced mango
- Sliced kiwi
- Pomegranate arils
- Toasted coconut
- Extra coconut milk
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.