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A glass with mango kiwi vegan coconut rice pudding.

VEGAN Coconut Rice Pudding with Mango and Kiwi

I share my favourite recipe for vegan coconut rice pudding with mangos and kiwi as a go-to plant-based gluten free dessert.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 300kcal


  • 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


  • 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.


Calories: 300kcal