Vegan Lime Coconut Rice Pudding

December 29, 2017

This vegan coconut rice pudding is so quick and easy to make. Blend cooked brown rice in your blender and stir in some milk and sweetener to make rice pudding in less than 15 minutes!

This easy vegan coconut rice pudding with lime and berries is gluten-free. Use cooked brown rice and your blender to throw this together in 15 minutes! I love coconut rice pudding. But, I’m not inclined to spend an hour getting my fix. But, this rice pudding recipe takes less than 15 minutes to throw together, and is absolutely divine.

The secret to a quick easy vegan rice pudding? The blender comes to the rescue again. Use leftover cooked brown rice and blend some of it with milk and sweetener. Presto! Rich, creamy, coconut rice pudding in a fraction of the time of the conventional variety.

I don’t eat grains very often, but when I do, I always cook some extra so I can whip up a quick rice pudding.

I shared this recipe on the Kitchenthusiast® recipe blog this year for the KitchenAid® Pro Line® Series blender. This is now the most powerful blender in the world, and the best machine I’ve ever used. (And I own almost every blender on the market.) Watch my Tess-timonal video where I run through all of the features, and why it’s the best.

Leave a comment below and let me know what you think of the pudding.

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.


Vegan Lime Coconut Rice Pudding

This easy vegan coconut rice pudding with lime and berries is gluten-free. Use cooked brown rice and your blender to throw this together in 15 minutes! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tess Masters



  1. Pour 1 cup (240ml) of the coconut milk, the shredded coconut, maple syrup, lime zest, lime juice, ginger, vanilla, and salt into the blender jar of the KitchenAid® Pro Line® blender, secure the lid, and blast on high for 30 to 60 seconds, until smooth and creamy.
  2. Add 1 1/2 cups (225g) of the cooked rice, secure the lid, and process on variable speed 4 for 10 seconds, until creamy but rustic. (Be careful not to over process. You don’t want the blend to be completely smooth or the porridge will be goopy.)
  3. In a saucepan over medium heat, melt the coconut oil, and pour in the blended rice mixture, and bring this mixture to a light simmer, about 1 minute. Reduce the heat to medium-low, and stir in the remaining 1 1/2 cups (225g) of cooked rice and the remaining 3/4 cup (180ml) of the coconut milk.  Stir for about 2 minutes, until the mixture thickens slightly, but is still creamy and loose. (The mixture will thicken quickly while cooling for a minute, and if you cook for longer your porridge will get very dry.
  4. Divide the porridge evenly between four bowls, and top each bowl with 1 tablespoon of toasted coconut flakes and 1/4 cup (40g) of fresh raspberries.
  5. Serve immediately. 

Recipe Notes

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Photo by Trent Lanz; styling by Alicia Buszczak