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Vegan Coconut Rice Pudding

  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 8

Rice pudding doesn't have to be boring and flavorless. This vegan version has spice and flavor to spare! MORE + LESS -

Ingredients

Pudding

4
cups cooked white rice (not instant or converted)
3
cups almond milk
1 1/2
cups vegan sugar
1 1/2
teaspoons grated gingerroot
1
teaspoon salt
1/8
teaspoon nutmeg
2
tablespoons vanilla
Pinch of ground cloves
1/2
cup light coconut milk

Toppings

1
cup sweetened shredded coconut
2
cups diced mango
2
tablespoons lime juice

Steps

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  • 1
    Heat oven to 325°F.
  • 2
    In large saucepan, heat all pudding ingredients, except coconut milk, to boiling over medium-high heat, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Uncover; remove from heat. Add coconut milk; stir until thoroughly combined.
  • 3
    Scoop into 8 (6-oz) ramekins or custard cups. Refrigerate until chilled, at least 1 hour.
  • 4
    Meanwhile, spread coconut in single layer on ungreased pan. Bake 8 to 10 minutes or until golden brown, stirring once.
  • 5
    In small bowl, stir together mango and lime juice.
  • 6
    Top each ramekin with mango mixture and toasted coconut.

Expert Tips

  • For extra flair, use Jasmine rice instead of plain white.
  • Place plastic wrap directly on top of pudding before refrigerating to prevent a skin from forming.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
700mg
29%
Potassium
220mg
6%
Total Carbohydrate
74g
25%
Dietary Fiber
2g
7%
Sugars
49g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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