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Vegan Coconut Rice Pudding with Cherries

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15 oz can Full Fat Coconut Milk
7.5 oz Filtered Water
7.5 oz Arborio Risotto Rice
1/4 cup Sugar
1/2 tsp Pure Vanilla Extract/Paste
Zest and Juice of 1 Orange
2 cups Fresh or Frozen Cherries

Vegan Coconut Rice Pudding with Cherries

Creamy. Coconut-y. Sweet. Delicious.

  • 30 minutes
  • Serves 4
  • Easy


Here is another recipe that very much reminds me of my childhood. I remember my mom making rice pudding and topping it with a cherry or berry sauce that was lightly tart yet sweet. I am sure she used whole milk but since I don’t ever have dairy milk in the house I wanted to give this a vegan twist.

I am a sucker for any dessert with fruit. Although I highly recommend using cherries, feel free to use any fresh or frozen fruit your heart desires!

What I love about this recipe is that the you can use the 15 oz can of coconut milk to measure pretty much all of your ingredients! Convenient and less dishes to clean, amiright?

This is also the ideal picnic dessert in my opinion. Perfect for a grab and go.

This dessert can be enjoyed warm or cold.



Cook The Rice

Add the coconut milk, water, and arborio rice to a medium size pot, cover and bring to a boil. Once at a rolling boil, lower the heat to medium-low, cover, and simmer for about 20 minutes. Stir occasionally.

Once the rice is done, turn off the heat and add the sugar and vanilla extract/paste. Allow to cool a bit.


Make The Cheery Sauce

Add the cherries and 1 tbsp of water to a sauce pan, cover and cook on medium-high heat until the cherries soften and release their juices. If you re using frozen cherries this will take about 10 minutes. For fresh, only about 7 minutes. Stir occasionally.

Once the cherries are at your desired consistency, add the zest of 1 orange and 1 tbsp of sugar.


Combine the Rice with the Cherry Sauce

To finish the rice pudding, I recommend adding the juice of 1/2 an orange to the rice and stir.

You can either enjoy this dessert warm or cold. I recommend spooning a layer of the coconut rice pudding into a small mason jar then topping it with about 2 tbsp of the cherry sauce and repeating the layers until the jar is full.

Using a jar will give you the option to either eat it immediately or seal and store it in the fridge until it is cold.

This pudding can be stored in a sealed container in the refrigerator for up to 5 days.


Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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9 Comments Hide Comments

Ooohhhh those cherries on top! LOVE that cherry topping, I bet it goes perfectly with the creamy, coconut rice pudding. So yummy!

YUM! This would be a perfect summer treat to have in the fridge or take on a picnic! Love the combo of cherries and coconut!

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