Description
A quick, creamy, and dairy-free dessert made with pantry staples. This 15-minute coconut lime rice pudding is naturally vegan, gluten-free, and perfect for busy weeknights.
Ingredients
Scale
- 1 can (400ml) full-fat coconut milk, shaken well
- 1.5 cups (200g) pre-cooked white rice (jasmine or short-grain preferred)
- 1/4 cup (60ml) coconut water or extra coconut milk
- 3–4 tablespoons (45-60ml) maple syrup
- 2 tablespoons (30ml) fresh lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Zest the limes and squeeze the juice. Measure out all other ingredients.
- In a small to medium saucepan, combine the coconut milk, pre-cooked rice, maple syrup, salt, and vanilla extract. Stir to combine.
- Place the saucepan over medium heat and bring to a gentle simmer.
- Reduce heat to low and stir constantly for 5-7 minutes until the mixture thickens and the rice softens. Do not walk away.
- Remove the pot from the heat.
- Stir in the fresh lime juice and lime zest.
- Taste and adjust sweetness or tartness if needed.
- Serve warm immediately, or let cool to room temperature and refrigerate for 30 minutes for a thicker, chilled pudding.
Notes
Use full-fat coconut milk for the best creamy texture. Stir constantly to prevent sticking and burning. If the pudding is too thin, simmer longer or add a teaspoon of cornstarch mixed with water. If too thick, add a splash of coconut water. Do not freeze as the texture becomes grainy.
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 18
- Sodium: 15
- Fat: 14
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: dairy-free, vegan, gluten-free, coconut lime rice pudding, quick dessert, weeknight dessert, healthy dessert, 15 minute recipe