Vanilla Coconut Rice Pudding – Tasty and Vegan

Vegan Coconut Vanilla Rice Pudding

  • Servings: 4-6
  • Difficulty: easy
  • Print


    For the Rice Pudding
  • 1 cup sushi rice (or any rice will do)
  • 2 cups water
  • 250ml coconut cream
  • 1/2 vanilla pod scraped, or 1 tsp vanilla paste or extract
  • 2 tbsp brown sugar OR 1 tbsp maple syrup, honey or coconut sugar
  • For the Toppings:
1 large or 2 small bananas
  • 1 tsp coconut oil
  • 1 tsp brown sugar

  • 1/2 vanilla pod scraped, or 1 tsp vanilla paste or extract


  1. Start by boiling the rice in a medium pan with the water until all the liquid has completely evaporated. This should not take more than 20–30 minutes. TIP: whatever quantity you would like to make, just use 1:2 proportions of rice to water. 

  2. Add the coconut cream, vanilla pod and sugar (or whichever sweetener you are using) to the rice and let everything simmer for another 20 minutes until you have a beautiful, creamy rice pudding-like consistency. TIP: If using fresh vanilla pod, once you have scraped it, pop the pod in the rice while it’s cooking for extra flavour, and remove before serving)
  3. While the pudding is simmering, slice the bananas horizontally and fry in a medium pan with the coconut oil. You want the bananas to turn slightly brown. Once cooked, finish them off with the vanilla and brown sugar.
  4. Once the rice pudding is done, ladle into bowls, and top with the caramelised banana.

Leave a Reply

Your email address will not be published. Required fields are marked *