Vegan Coconut Pandan Rice Pudding Recipe
Indulge in our Vegan Coconut Pandan Rice Pudding, a delightful dessert that combines creamy coconut milk with fragrant pandan leaves for a unique twist. Each spoonful is a harmonious blend of sweet and aromatic flavors, served warm and topped with a sprinkle of toasted coconut for added texture. Perfectly satisfying and completely plant-based, this pudding is a tropical escape in every bite!
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Ingredients
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Pudding Base
Garnish
Method
Preparation
Rinse the Rice
In a fine-mesh strainer, rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch.
Combine Ingredients
In a medium saucepan, combine coconut milk, water, rinsed rice, sugar, salt, and pandan leaves. Stir to combine.
Cook the Pudding
Bring the mixture to a boil over medium heat. Once it starts boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the rice is tender and the liquid has thickened.
Remove Pandan Leaves
Once the rice is cooked, remove the pandan leaves from the pudding.
Cool and Serve
Let the pudding cool slightly before serving. You can serve it warm or chilled.
Garnishing
Add Toppings
Serve the pudding in bowls topped with toasted coconut flakes, fresh mango slices, and mint leaves for garnish.