Lemon Coconut Milk Rice Pudding

lemon coconut milk rice pudding

Lemon Coconut Milk Rice Pudding

Creamy and delicious, rice pudding is a classic comfort food. This version was remade for the 21st century, using coconut milk for a vegan pudding that you’ll find virtually indistinguishable from the traditional version that uses milk and eggs. For a bit of crunch, toss in a couple of tablespoons full of toasted coconut just before you serve.
Course Dessert


  • 1 cup rice
  • 2 cups water
  • 1 can coconut milk 14 ounces
  • 1 cinnamon stick
  • 1/2 cup sugar
  • 1 lemon zest & juice


  • Add the water and lemon juice to a small pot, and bring to a boil.
  • Add the rice as the water begins to boil.
  • Stir, cover and simmer for about 20 minutes, until all the water has been absorbed, and the rice is soft.
  • Now, add the coconut milk, sugar, lemon zest & cinnamon stick to the same pot, and continue to simmer for another 20 minutes.
  • The pudding should be very creamy and thickened.
  • Serve immediately.


NOTE: Try exotic purple Thai rice, red rice, or other colorful options for a visual flair.
Keyword Lemons
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