Vegan Rice Pudding recipe combines coconut whipped cream and cooked brown rice to give us the delicious creamy dessert.
  • Blueberries
  • Sprinkle of cinnamon
  • Coconut Whipped Cream
Prep Time

15 minutes mins

Cook Time

30 minutes mins

Total Time

35 minutes mins




  • 1 & ½ cans of Island Sun coconut milk
  • 130g brown rice
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 2 tsp cinnamon (to taste)
  • pinch of salt
  • 128g raisins


  • Pour the coconut milk into a pan and bring to boil.
  • Once the rice has been sufficiently rinsed and drained, add it to the boiling coconut milk.
  • Cook 5 minutes, cover, then simmerfor a further 20 minutes.
  • Stir in the raisins, maple syrup, cinnamon and vanilla extract and mix thoroughly.
  • Cook for another 10 minutes. The rice will have absorbed a lot of the milk. You can add more depending on how creamy you would like it to be.
  • Let cool for at least 5 minutes and then add your toppings.
  • Coconut Whipped Cream: YOU WILL NEED - 2 cans coconut milk, refrigerated, 2 tsp maple syrup, 1 tsp vanilla extract.
    DIRECTIONS - Chill the coconut milk until it is solid and then add it to a bowl with the maple syrup and vanilla extract. Whisk until creamy.
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