Calling all my coconut people!! This Coconut Milk Rice Pudding is not only loaded with intense coconutty flavor, it’s also super simple to make, vegan and dairy free to boot, which in my book means you can pretty much indulge guilt free whenever the fancy strikes.

Need I say anymore? Probably not but you know I will, but I promise to keep it short.

Every bite is tender and creamy and if you add the toasted coconut chips that I’ve listed as optional in the ingredients, but should probably be mandatory, you’ll swear that you’ve died and gone to coconut heaven!

Make the pudding my friends and give yourself a little midweek lift!😊

Coconut Milk Rice Pudding

Makes 6 servings

Prep Time: 30 minutes

Ingredients

• Two 14.5 ounce cans coconut milk, well shaken

• 3 tablespoons sugar

• 3/4 teaspoon vanilla extract

• ¾ cup white rice

• Toasted unsweetened coconut chips for serving (optional)

The Recipe

1. Mix the coconut milk, sugar and vanilla together in a medium pot. Add the rice and bring to a boil over medium heat. This should take about 5 minutes. Cook for another 20 minutes or so until the rice is cooked and has softened and the mixture has thickened considerably. If it seems too liquidy, cook for another few minutes.
2. Serve immediately, at room temperature or chill and serve cold, topped with a generous handful of the toasted coconut, if using.

Enjoy!

Note: Recipe adapted from Allrecipes.com. I tinkered with the proportions and added the toasted coconut.