Creamy Vegan Coconut Rice Pudding with Tropical Berry Compote: An Easy & Delicious Recipe

There’s something uniquely comforting about a warm bowl of rice pudding. It evokes feelings of nostalgia, home, and simple pleasures. But what if we told you this classic dessert could be elevated to a whole new level? Welcome to the world of **Creamy Vegan Coconut Rice Pudding** – a delightful, plant-based twist on a beloved favourite that’s not only incredibly easy to make but also bursts with exotic flavour. Infused with rich coconut and aromatic cardamom, this pudding offers a tropical escape in every spoonful.

Perfectly paired with a vibrant, tangy berry compote, this dessert is hearty, satisfying, and deeply comforting. Whether you serve it warm as a cozy dessert on a chilly evening or chilled for a refreshing breakfast, its versatility makes it a year-round favourite. Get ready to indulge in a truly special, dairy-free treat that will have everyone asking for more!

Why You’ll Love This Creamy Vegan Coconut Rice Pudding

Rice pudding is indeed a timeless, comforting dessert, and adapting it to be vegan is surprisingly straightforward without sacrificing any of its signature creaminess. This particular **coconut rice pudding** recipe stands out because it’s exceptionally rich, luxuriously creamy, and packed with an authentic coco-nutty flavour that’s truly satisfying. The subtle hint of cardamom introduces a wonderful tropical complexity that elevates it beyond the ordinary, making it a unique and memorable dish. It’s truly an easy recipe to master, even for novice cooks.

When served alongside a beautifully prepared, fruity **berry compote**, it transforms into a truly comforting and somewhat retro pudding that tastes fantastic whether enjoyed hot or cold. Its wholesome ingredients and satisfying texture even make it an excellent choice for a hearty breakfast. What’s more, this recipe is prepared on the stovetop, which makes it significantly quicker than traditional baked rice pudding and, importantly, helps to prevent the formation of that dreaded “skin” that can sometimes develop on top.

This recipe isn’t just for vegans; it’s a delightful discovery for anyone who appreciates a rich, flavourful, and easy-to-make dessert. The combination of creamy rice, fragrant spices, and bright fruit creates a harmonious balance that’s both indulgent and incredibly refreshing. It’s comfort food at its best, reimagined for modern tastes and dietary preferences, making it a perfect **vegan dessert** for any occasion.

Essential Ingredients for Your Vegan Coconut Rice Pudding

Creating the perfect vegan coconut rice pudding requires a few key ingredients, each playing a crucial role in achieving that sought-after creamy texture and rich flavour. Here’s a detailed look at what you’ll need and why:

Pudding Rice: The Foundation of Creaminess

For an authentic rice pudding, the choice of rice is paramount. You absolutely need to use a **short-grain rice**. Ideally, this means traditional pudding rice, which is specifically designed for this purpose due to its high starch content. This starch is released during cooking, resulting in that wonderfully thick and creamy consistency we all love. If pudding rice isn’t available, risotto rice (like Arborio) makes an excellent substitute as it also has a similar starchy profile. It’s crucial to avoid long-grain rice, brown rice, basmati, or paella rice, as these varieties have different starch levels and cooking properties that won’t yield the desired creamy, soft texture, often resulting in a runny or overly chewy pudding. Using the right rice is key to an **easy rice pudding** experience.

Full-Fat Coconut Milk: For Unrivaled Richness

The secret to an incredibly rich and velvety vegan rice pudding lies in **tinned full-fat coconut milk**. This is non-negotiable for achieving the best possible flavour and texture. The high-fat content of full-fat coconut milk contributes significantly to the pudding’s creaminess, making it feel utterly indulgent. While you could use light coconut milk, be aware that the final pudding will not be as decadent or satisfying, and it may lack the depth of coconut flavour. For a truly luxurious treat, stick to full-fat – your taste buds will thank you! This ingredient delivers the “coconut” in our **coconut rice pudding**.

Sugar: Sweetness to Your Liking

I typically use **caster or granulated sugar** in this recipe to help maintain the beautifully pristine white colour of the pudding, which allows the natural hues of the berry compote to truly pop. However, feel free to use any kind of sugar you prefer. Brown sugar would add a deeper, caramel-like note, while liquid sweeteners like maple syrup or agave nectar can also be used for an unrefined sugar option. The beauty of this recipe is its flexibility: you can easily adjust the amount of sugar to suit your personal preference, adding more or less during the final stages of cooking until it’s perfectly sweetened to your taste. This ensures your **creamy rice pudding** is exactly how you like it.

Cardamom Pods: The Tropical Aromatic Twist

While entirely optional, the addition of **cardamom pods** is what truly gives this **coconut rice pudding** its unique tropical flair and aromatic depth. I love to add a couple of split cardamom pods directly to the pot while the rice is cooking, allowing their warm, slightly citrusy, and floral notes to gently infuse the pudding. If you’re not a fan of cardamom, or if you don’t have it on hand, you can certainly omit them. Alternatively, feel free to experiment with other warm spices such as a cinnamon stick, whole cloves, a pinch of nutmeg, or even allspice to create a different, yet equally comforting, flavour profile. Ground spices can also be used, but whole spices offer a more delicate infusion without altering the pudding’s texture.

Fresh or Frozen Berries: The Perfect Tangy Companion

To complement the rich, sweet coconut pudding, a tangy **berry compote** is absolutely essential. You can use any kind of berries you like, whether fresh or frozen. Frozen berries are incredibly convenient and work wonderfully, often providing a more intense flavour when cooked down. I personally enjoy using a frozen blend that includes blackberries, cherries, and blackcurrants, as this combination offers a complex sweet-tart profile and a beautiful deep colour. However, strawberries, raspberries, or blueberries would also be fantastic. The tartness of the berries cuts through the richness of the pudding, creating a delightful balance of flavours that makes each spoonful exciting for this **vegan rice pudding**.

Other essential ingredients include water (to help the rice cook evenly and prevent the pudding from becoming too thick initially) and a pinch of salt (a universal flavour enhancer that balances sweetness and brings out the best in the other ingredients).

How To Make Creamy Coconut Rice Pudding: A Step-by-Step Guide

(Full measurements and detailed instructions can be found in the recipe card at the bottom of the page)

1. Combine and Bring to a Gentle Simmer

Begin by placing all the ingredients for the rice pudding – the pudding rice (or risotto rice), full-fat coconut milk, water, sugar, a pinch of salt, and the optional bruised cardamom pods – into a deep, heavy-bottomed saucepan. Give everything a good stir to ensure the sugar is dissolving and the rice is fully submerged. This initial mix is important for even cooking and flavour distribution, setting the stage for a truly **creamy rice pudding**. Now, bring the mixture up to a gentle simmer over medium heat, stirring occasionally to prevent anything from sticking to the bottom.

2. Cook to Tender Perfection

Once the pudding starts to gently simmer, immediately reduce the heat to very low. The goal is a gentle, consistent simmer, not a vigorous boil. Allow the rice pudding to cook, uncovered, for approximately 35-40 minutes. During this time, the rice will slowly absorb the liquid and soften beautifully, releasing its starches to create that signature creamy texture. It is crucial to stir the pudding frequently, especially as it thickens towards the end of the cooking process, to prevent it from sticking to the bottom of the pan and burning. Patience here results in the best **vegan coconut rice pudding**.

3. Anticipate the Perfect Thickening

Don’t be alarmed if the rice pudding still appears a bit runny when you first take it off the heat. This is perfectly normal! Rice pudding, especially one made with coconut milk, thickens considerably as it cools. So, resist the urge to keep cooking it until it’s super thick in the pot; otherwise, it might become too dense once chilled. Remove it from the heat when the rice grains are tender and the liquid has visibly reduced, even if it still seems a little loose. This ensures your **creamy vegan rice pudding** will have the ideal consistency.

4. Prepare the Luscious Berry Compote

While your rice pudding is gently simmering, you can prepare the delightful berry compote. In a separate pan, combine your chosen berries (fresh or frozen), sugar, and a tablespoon of water. Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, or until the berries have softened and released their juices, creating a rich, fruity sauce. If you prefer a thicker compote, or if your berries release a lot of liquid, you can easily thicken it: mix a teaspoon of cornflour (cornstarch) with a splash of cold water to form a smooth slurry, then stir this into the simmering compote and cook for another minute until it thickens to your desired consistency. This **berry compote** is the ideal counterpoint to the rich pudding.

5. Serve and Savor Every Spoonful!

Once both the **coconut rice pudding** and **berry compote** are ready, it’s time to enjoy! Serve the rice pudding hot for a deeply comforting experience, or allow it to cool and chill it for a refreshing, creamy treat. Top generous spoonfuls of the pudding with your freshly made berry compote. The contrast of the creamy, sweet pudding with the tangy, fruity compote is simply irresistible, whether you’re having it for **dessert** or **breakfast**.

Top Tips for the Ultimate Vegan Coconut Rice Pudding

Achieving that perfect, luscious vegan coconut rice pudding is an art, and these tips will help you master it:

• Adjusting Texture: The final texture of your rice pudding can vary based on the brand and fat content of your coconut milk, as well as the specific type of rice used. If you prefer a very thick, almost scoopable rice pudding, you can omit the added water entirely and rely solely on the coconut milk. Conversely, if your pudding becomes too thick upon cooling, simply stir in a little more water or your favourite plant-based milk (such as oat or almond milk) until it reaches your desired creamy consistency. Remember, it will always thicken as it cools, so don’t over-thicken it while hot.
• The Cooling Factor: As mentioned in the steps, your rice pudding will likely still be a bit on the runny side when it’s freshly cooked and hot. This is expected and desirable! It will firm up and become wonderfully thick and creamy as it cools down, especially if chilled in the refrigerator. Don’t overcook it initially, or you risk a solid, pasty result. Trust the process, and you’ll get a perfectly **creamy vegan rice pudding**.
• Spice it Up: Don’t limit yourself to just cardamom! Feel free to experiment with other warming spices to enhance the flavour. Whole spices like cinnamon sticks, star anise, or cloves can be added during cooking for a delicate infusion and then removed before serving. Ground spices like a pinch of nutmeg, ginger, or allspice can be stirred in at the end for different aromatic notes, offering a versatile **tropical twist**.
• A Dash of Vanilla or Citrus: A splash of good quality vanilla extract (about 1 teaspoon) stirred in at the end of cooking will beautifully complement the coconut flavour. For an extra bright and fresh note, try adding some finely grated orange or lime zest. This can add a wonderful aromatic lift, especially if you’re leaning into the tropical theme.
• Preventing Boilovers and Sticking: Always use a deeper saucepan than you think you might need to give the pudding room to expand and simmer without boiling over. Keep a close eye on it, especially in the initial stages. Once it comes to a simmer, turn the heat down to the absolute lowest setting possible – it should be barely bubbling. Consistent, gentle stirring throughout the cooking process is key to preventing the rice from sticking to the bottom of the pan and burning, which can ruin the flavour and texture of your **easy rice pudding**.
• Alternative Toppings: While berry compote is a fantastic pairing, don’t hesitate to get creative with your toppings! Sliced fresh mango, grilled pineapple chunks, or a drizzle of passion fruit puree would lean into the tropical vibe beautifully. Toasted shredded coconut, chopped nuts (like pistachios or macadamias), or a sprig of fresh mint can also add delightful texture and visual appeal to your **vegan dessert**.
• A Grown-Up Indulgence: For an adult twist, try stirring in a handful of rum-soaked raisins or sultanas (dried golden raisins) at the end of cooking. A splash of dark rum or brandy can also be added for a deeper, more sophisticated flavour profile.

Can You Make Coconut Rice Pudding in Advance?

Absolutely! This **vegan coconut rice pudding** is an excellent candidate for meal prep or making ahead for entertaining. You can prepare the entire recipe, including the compote, up to 3 days in advance. Once cooked, allow the pudding to cool completely, then transfer it to an airtight container and store it in the refrigerator. When you’re ready to serve, you can reheat it gently in a pot on the stovetop over low heat, stirring frequently and adding a splash of extra plant-based milk or water if it has thickened too much in the fridge. It can also be enjoyed cold straight from the fridge, making it a convenient **dessert** or **breakfast** option.

Can I Freeze Coconut Rice Pudding?

Yes, you can! This recipe freezes surprisingly well, making it perfect for portioning out for future cravings. Allow the **coconut rice pudding** to cool completely after cooking. Then, transfer it to a freezer-safe container or individual portions, ensuring there’s minimal air exposure. Freeze for up to 3 months. To serve, simply defrost it overnight in the refrigerator, then reheat gently on the stovetop or in the microwave, adding a little extra milk or water as needed to restore its creamy consistency. Stir well before serving to enjoy this delightful **vegan pudding** again.

More Vegan Pudding Recipes:

• Vegan spotted dick
• Vegan sticky toffee pudding
• Vegan Eve’s pudding
• Rhubarb apple crumble
• Vegan steamed chocolate pudding
• Vegan steamed maple syrup pudding
• Vegan self-saucing chocolate pudding
• Berry and coconut steamed puddings
• Vegan jam roly-poly
• Vegan jam and coconut sponge

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 1 vote

Coconut Rice Pudding With Berry Compote

This easy, creamy, and utterly delicious vegan coconut rice pudding, infused with aromatic cardamom, offers a wonderful tropical twist on a classic comfort dessert. Served with a vibrant berry compote, it’s perfect as a hearty dessert or a delightful breakfast.

Course Dessert

Cuisine British

Keyword pudding

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Author Domestic Gothess

Ingredients

Rice Pudding

• 115 g (½ cup + 1 Tablespoon) pudding rice or risotto rice
• 800 ml (two cans (3.5 cups)) full fat coconut milk
• 150 ml (½ cup + 2 Tablespoons) water (more as needed)
• 75 g (⅓ cup + 1 Tablespoon) sugar (more or less to taste)
• pinch salt
• 2 cardamom pods bruised (optional, for a tropical twist)

Blackberry Compote

• 250 g (9oz) blackberries (or mixed frozen berries for variety)
• 1 Tablespoon sugar (more to taste, depending on berry sweetness)
• 1 Tablespoon water
• 1 star anise (optional, for added warmth)
• 1 teaspoon cornflour (cornstarch) mixed with a splash of cold water (optional, for thickening the compote)

Instructions

• In a deep saucepan, combine the pudding rice, full-fat coconut milk, water, sugar, salt, and the bruised cardamom pods (if using). Bring the mixture to a gentle boil over medium heat, stirring well to ensure all ingredients are thoroughly combined.
• Once boiling, reduce the heat to the lowest setting and let it simmer uncovered for 35-40 minutes. Stir regularly, especially as the pudding begins to thicken, to prevent sticking and ensure even cooking. The rice should become tender, and the liquid should reduce significantly, creating a creamy consistency. Remember, it will continue to thicken considerably as it cools.
• After cooking, remove the pan from the heat. Carefully discard the cardamom pods. Pour the hot pudding into a serving bowl or individual dishes, cover, and place it in the fridge to chill thoroughly. If, after chilling, you find the pudding too thick, simply stir in a small amount of plant-based milk or water to reach your desired consistency.
• For the berry compote, place the berries, sugar, water, and optional star anise in a separate small saucepan. Bring to a boil, then reduce the heat and simmer for approximately 5 minutes until the berries soften and release their luscious juices.
• If you prefer a thicker compote (keeping in mind it will naturally thicken a bit as it cools), mix one teaspoon of cornflour (cornstarch) with a splash of cold water until smooth. Stir this slurry into the simmering compote, bring it back to a boil, and cook for another minute until it thickens. Remove and discard the star anise before serving.
• Serve your delightful coconut rice pudding either warm or cold, topped generously with the freshly made berry compote (which can also be served warm or cold). Enjoy!

Notes

• For more detailed tips, ingredient insights, and step-by-step photos, please refer to the comprehensive guide above this recipe card.
• To achieve a particularly thick and luxurious rice pudding, you can choose to omit the added water entirely and cook the rice solely in full-fat coconut milk. Remember, the higher the fat content of your coconut milk, the richer and creamier the pudding will be, especially after it has been chilled.
• Experiment with other spices or flavourings like vanilla extract or orange zest for different delicious variations, adding your own unique touch to this **easy vegan dessert**.