Coconut Lime Rice Pudding | Vegan, GF
This coconut and lime rice pudding requires just a few simple ingredients and is vegan and gluten free.
The ingredients
This recipe contains coconut milk from both can and carton. I like to use coconut milk that is unsweetened and doesn’t have a lot of preservatives and additives. Also, if you are not aware of it, some companies are not cruelty free regarding coconut milk, here is a list from Peta of the companies that are cruelty free.
The coconut taste is pretty light so if you want it to be stronger, you can add a bit of coconut extract or liquor.
Coconut and lime is always a great pairing. If you don’t have lime juice on hand, it can be replaced with lemon or pineapple juice for example. If the juices are already sweetened, put less to no sugar in the recipe.
How to eat rice pudding
You can have it as a “fancy” dessert, in wine glasses, garnished with lime zests, crushed eggless meringues or fresh raspberries right before serving. Or as a snack during the day, with a cup of matcha tea.
Rice pudding can be eaten cold (denser) or warm (creamier) – I usually heat it up in the microwave for a few seconds.
If you’re looking for a basic vanilla rice pudding recipe and some more tips and tricks, check out my breakfast rice pudding bowl post.
Coconut Lime Rice Pudding
Ingredients
- 1 small can coconut milk (400 ml)
- 1 cup coconut milk (carton) (250 ml) – see notes
- 7 tbsp lime juice (100 ml)
- ⅓ cup + 1 tbsp granulated sugar (110 g)
- ½ cup arborio rice (135 g) – see notes
- organic lime, vegan meringues or fresh berries – optional
Instructions
- In a pot, bring to a boil the coconut milks, lime juice and sugar.
- When it starts boiling, pour the rice in and simmer on low heat, for 35 to 40 minutes, stirring often.
- Pour in glasses/bowls and allow to cool down.
- Eat warm or cold, garnished with lime zests, crushed meringues or fresh berries.
Notes
This recipe contains coconut milk from both can and carton. I like to use coconut milk that is unsweetened and doesn’t have a lot of preservatives and additives.
Arborio rice is my go-to because it absorbs liquids without getting too soft. Short-grain rice in general works well in rice pudding as it is stickier than long-grain rice.
Don’t rinse the rice. If you do, the starch that is on the surface of the grains is going to be removed and therefore, will compromised the texture of the rice pudding.
Calories are per one serving of the recipe.