Coconut Custard Rice Pudding Dessert Ideas Vegan
Explore the perfect vegan rice pudding recipe featuring basmati rice, creamy coconut milk, and succulent dates. This dairy-free dessert is enhanced with a luscious coconut custard and can be garnished with dried fruits or nuts, pomegranates, oranges, or your favorite berries. This recipe replaces traditional dairy milk with rich coconut milk, lending a creamy texture to the dish. Basmati rice is favored for its distinct texture that avoids becoming mushy, though feel free to experiment with your preferred sticky rice variety. Adjust sweetness by serving with fruit syrups instead of adding extra sugar. For a lighter custard, simply thin it with coconut water.
Let your culinary imagination run wild with rice pudding desserts. These versatile treats are easy to make and offer endless possibilities for creativity. I’m sharing a variety of ideas to spark your inspiration. Consider the dried fruits and syrups available at your local market to create a unique and delicious outcome. The beauty of rice pudding desserts lies in their versatility and aesthetic appeal, making them a perfect canvas for creativity. I love to use pomegranate or date syrup, but a sprinkle of dark chocolate is also an option. So, don’t hesitate to explore different combinations and enjoy the delightful results!
Because rice pudding desserts are so versatile and pretty for presentation, I am posting several possibilities to inspire you to enjoy your creativity. The rice pudding ingredients are the same. Below are instructions for the date version, but other options are shown in pictures.
Discover creative presentation ideas and indulge in this delightful vegan treat! Experiment with various combinations to create your own unique rice pudding masterpiece. Let your creativity shine as you craft these lovely desserts, each a canvas for your personal touch.
Coconut Custard Rice Pudding Dessert Ideas
Ingredients
- 2 cups basmati rice, cooked in 4 cups water
- Pinch of salt
- 13.5 oz can of organic unsweetened coconut milk (I use Native Forest Organic Unsweetened Coconut Milk Classic)
- 1 tbsp organic powder sugar
- 2 tbsp organic sugar
- 1 tbsp organic Madagascar pure vanilla extract
- 1/2 cup organic unsweetened coconut flakes
- 1/2 tsp ground turmeric, divided
- 20-24 pitted organic Deglet dates
- 1/2 cup Organic date syrup
- Fresh mint leaves for serving
Instructions
- Begin by thoroughly rinsing the basmati rice. Bring 3 cups of water to a gentle boil with a pinch of salt in a pot. Add the rinsed rice and let it simmer uncovered. Avoid stirring to maintain the rice's texture. After simmering, cover the pot and let it rest for 5 minutes to finish cooking.
- While the rice cooks, prepare the coconut drizzle. In a separate bowl, whisk the coconut milk, coconut flakes, sugar, 1/4 teaspoon turmeric, and vanilla extract. This mixture will serve as your golden yellow vegan custard and pouring sauce.
- Transfer the cooked rice to a large bowl and fold in the powdered sugar and turmeric. Chill covered in the refrigerator for 20 minutes. The powdered sugar will sweeten the rice, and turmeric will give it a golden color. (Of course, adjust the amounts to your taste.) Shape the chilled rice mixture into six equal-sized balls by hand and place them elegantly on serving plates or spoon them out into dessert bowls.
- Drizzle the golden coconut sauce generously over each serving, ensuring every bite is infused with creamy goodness. (You can also serve the rice pudding as is, without forming balls.)Serve each rice ball with a drizzle of organic date syrup and a few dried pitted dates for added sweetness and texture, and garnish with mint leaves.
- Try other creative serving versions: serve the rice pudding with pomegranate seeds and pomegranate syrup.
- Serve your favorite berries,
- or refreshing orange slices,
- and garnish with mint leaves for a burst of freshness.