Creamy Vegan Coconut Rice Pudding

This creamy vegan coconut rice pudding is a simple dairy-free version of the traditional Balkan dessert known as sutliash. Made with white rice, coconut milk, coconut chips and brown sugar, it is wonderfully comforting and easy to prepare.

Moreover, the gentle coconut flavor pairs beautifully with cinnamon and makes the pudding delicious without any dairy products. You can enjoy it warm during the colder months or serve it chilled as a refreshing summer dessert.

The pudding will continue to thicken as it cools. If you prefer a softer and creamier consistency, simply add a splash of coconut milk before serving. Garnish it with cinnamon, coconut flakes, fresh berries or mint.

You can surprise your family, guests or friends with this delicious and affordable dessert, ready in about 30 minutes. If coconut is not your favourite, you can use another unsweetened plant-based milk, although the flavour and consistency may be slightly different. Feel free to experiment with different toppings and additions—but I recommend trying the original coconut version first.

If you make this coconut rice pudding or any other recipe from my blog, I would love to see it! Share your creation on Instagram, X or send it to me through the Just Flora No Fauna Facebook Page.

Thank you for following and supporting what I do. Wishing you a lovely day! 💖

Hugs,
Natali

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4
Course: Dessert or breakfast
Author: Natali Smilevska – Just Flora No Fauna

INGREDIENTS

• 120 g (4.2 oz) white rice
• 2⅓ cups (approximately 560 ml) coconut milk
• 1½ tablespoons coconut oil
• 3 tablespoons unsweetened coconut chips or flakes
• 4 tablespoons brown sugar, or to taste
• Ground cinnamon, for serving
• Optional: fresh berries, mint or additional coconut flakes

INSTRUCTIONS

1. Rinse the rice thoroughly under cold running water and drain it well.
2. Add the coconut milk and coconut oil to a medium-sized pot. Warm the mixture over medium heat until it reaches a gentle simmer.
3. Add the rinsed rice and coconut chips. Reduce the heat to low or medium-low and cook for approximately 10 minutes, stirring frequently to prevent the rice from sticking.
4. Add the brown sugar and continue cooking for another 5–10 minutes, or until the rice is tender and the mixture is creamy. Stir regularly, especially near the end of cooking.
5. If the pudding becomes too thick before the rice is completely cooked, add a small amount of coconut milk or water.
6. Remove the pot from the heat and allow the pudding to rest for approximately five minutes. It will become thicker as it cools.
7. Divide the pudding between glasses or small serving bowls. Serve it warm or chilled, topped with cinnamon, coconut flakes, fresh berries or mint.

SERVING AND STORAGE

Serve this vegan coconut rice pudding as a comforting breakfast, a light dessert or a simple afternoon treat. For another festive plant-based idea, explore my Macedonian Vegan Christmas Feast.

Allow leftover pudding to cool completely before transferring it to a covered container. Store it in the refrigerator for up to three days.

The pudding will thicken in the refrigerator. Stir in a splash of coconut milk before serving or reheating to restore its creamy texture.

If you make this recipe, I would love to see it. Share your creation and tag @justfloranofauna on social media.

Enjoy!