Make-Ahead Dairy-Free Rice Pudding
Prep time
Cook time
Total time
Creamy rice pudding made with coconut milk, loaded with warm spices, scented with vanilla, and topped with creamy blueberries and toasted coconut flakes.
Serves: 2
  • 1 cup cooked rice
  • 1 cup unsweetened coconut milk
  • 1 large egg
  • 1 tbsp honey or maple syrup
  • ½ tsp vanilla (optional)
  • ⅛ tsp grounded nutmeg
  • ¼ tsp cinnamon
  • ¼ tsp salt* (see notes)
  • 1 tsp cocoa, cocoa nibs or mini chocolate chips (optional)
For topping:
  • 2 tbsp blueberries
  • 2-3 tbsp unsweetened coconut milk
  • 1 tsp toasted coconut flakes
  1. In a 3-quart saucepan, bring cooked rice and coconut milk to simmer and stir in cinnamon and nutmeg. Simmer over medium heat for 10-15 minutes until the rice soaks up the milk and puffs. In the meantime, beat one egg in a small bowl. Once the rice thickens and all the liquid is gone, remove from the heat.
  2. Stir in honey, vanilla and cocoa (if using), and beaten egg. Whisk vigorously to make sure the egg cooks and chocolate melts. Pour immediately into serving bowls.
  3. In a small saucepan, heat coconut milk and blueberries until blueberries start bursting and releasing their color to dye the milk. If desired, sweeten the blueberry topping with more honey or maple syrup. Using a small spoon, top the pudding with it right before serving and sprinkle with some toasted coconut flakes.
  4. Serve hot, warm or cold.
* If you salted the rice for prior use, don't add any additional salt but if you didn't salt the rice, add ¼ tsp salt.
If using uncooked rice, cook the rice first according to directions on your package.
Serves two adults or four toddlers.
Use your best judgment for how long ahead to make it or store it. Top with fruits right before serving.
To make this pudding dessert-worthy, separate some rice before you add spices and chocolate, to keep it white. Then, layer darker and white pudding in a glass dish for beautiful presentation.
Recipe by Food Smart Mom at