Vanilla Coconut Rice Pudding Bowl (Printable Version)

Creamy coconut rice pudding infused with vanilla, topped with fresh berries and nuts for a comforting morning meal.

# What You'll Need:

→ Rice Pudding Base

01 - 1 cup short-grain white rice
02 - 2 cups coconut milk (full-fat or light)
03 - 1 cup water
04 - 1/4 cup coconut sugar or brown sugar
05 - 1/4 teaspoon fine sea salt
06 - 2 teaspoons pure vanilla extract

→ Toppings

07 - 1 cup fresh berries (blueberries, strawberries, raspberries)
08 - 2 tablespoons unsweetened shredded coconut, toasted
09 - 1/4 cup chopped nuts (almonds, pecans, or cashews)
10 - 2 tablespoons chia seeds
11 - Extra coconut milk for drizzling
12 - Maple syrup or honey to taste

# How To Make:

01 - Rinse the rice under cold water until the water runs clear to remove excess starch.
02 - In a medium saucepan, combine the rinsed rice, coconut milk, water, coconut sugar, and salt.
03 - Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
04 - Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until rice is tender and mixture reaches a creamy consistency.
05 - Remove from heat and stir in vanilla extract. Add a splash of coconut milk if pudding is too thick.
06 - Spoon the warm rice pudding evenly into serving bowls.
07 - Top each bowl with fresh berries, toasted coconut, chopped nuts, and chia seeds.
08 - Drizzle with extra coconut milk and maple syrup or honey if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's creamy and comforting without any dairy, making it perfect for everyone at your table
  • The vanilla coconut combination tastes like something from a fancy café but comes together in one pot
02 -
  • If you forget to rinse the rice first, the pudding will turn out gummy instead of creamy and smooth
  • Stir too frequently while simmering and you'll break down the rice grains into mush
03 -
  • Arborio or sushi rice work beautifully here and will make the pudding even creamier than regular short-grain rice
  • Let the pudding rest for 5 minutes off the heat before serving, which allows it to thicken slightly and the flavors to settle

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