This creamy, dreamy rice pudding is a tropical twist on the classic comfort dessert found across many cultures. Inspired by Thai sticky rice and Mediterranean rice puddings, this vegan version uses coconut milk for a luscious texture and fresh strawberries for bright, fruity contrast. It’s fragrant, mildly sweet, and utterly soothing—perfect as a chilled treat on a warm day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 4
Ingredients:
- ¾ cup arborio or short-grain rice
- 1 (14 oz) can full-fat coconut milk
- 1 cup unsweetened almond milk
- ¼ cup maple syrup (or agave)
- 1 tsp vanilla extract
- 1 cup chopped fresh strawberries
- Pinch of salt
Instructions:
- In a saucepan, combine rice, coconut milk, almond milk, and salt. Bring to a boil.
- Reduce heat and simmer uncovered, stirring often, for 20–25 minutes or until rice is tender and creamy.
- Stir in maple syrup and vanilla. Let cool slightly.
- Fold in strawberries and chill for at least 1 hour before serving.
Flavor & Texture:
Creamy and lightly chewy with notes of coconut, vanilla, and fresh berries. The chilled pudding is cool and smooth, while the strawberries add bursts of juicy brightness.
Customization Tips:
- Top with toasted coconut flakes or a sprinkle of cinnamon.
- Use mango or pineapple instead of strawberries for a tropical variation.
Nutrition (per serving):
- Calories: 260
- Protein: 4g
- Fat: 10g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 11g
- Sodium: 90mg
