Coconut Milk Pudding | GFCF | Vegan | Gluten free| Soy free | Dairy free

Coconut milk pudding with candied fruits | ©

Coconut milk pudding with candied fruits | ©

The dessert feature I did for Dawn this time is inspired from the traditional Thai sticky rice pudding – Khao niaow ma muang. Not only is this as delicious as kheer but also less calorific then a regular pudding. It is traditionally vegan, gluten free and egg free.

Could not resist using Jr.P’s gift again!

(Updated in 2014 with the recipe)

Rice pudding is a universally loved dish and every country has its own variant. In India and Pakistan it is popularly known as kheer which though tasty, is also very sweet and contains copious amounts of full fat milk. The Western variation comes with a generous dose of cream and eggs in addition to the milk. The healthiest among the lot is the Thai version which is made with coconut milk.  This is well suited for weight watchers as an occasional serving is definitely not as calorific as other versions. It has a fairly lower quantity of sugar and no cream, eggs or milk. Traditional Thai pudding is topped with mangoes, which I love to add when in season but during other times of the year, I prefer seasonal fruits, either poached or roasted.

This recipe includes a topping my son loves best – candied dried fruits. Each variation comes with its own novelty.  Do try them all, it won’t fail your expectations.

You could call it a vegan payasam.

Coconut milk pudding with candied nuts

Coconut milk pudding with candied nuts

Recipe: Coconut milk pudding

GFCF | Vegan | Gluten free| Soy free | Dairy free
Yield: 3 servings


For the pudding:

Rice (long grain) – ½ cup
Water – 1 cupCoconut milk (first extract if fresh or half a can if using store-bought) – ¾ cup + ½ cupGranulated sugar – ¼ cup
Vanilla stick – ½ stick, slit horizontally and scraped directly

For the topping:

Toasted cashew nuts and almonds, chopped into small bits – 3-4 tbsp.
Sugar – 3 tbsp.
Water – A little, to melt the sugar


The pudding:

Soak rice for 3 hours.  Drain well and pound coarsely so that the grains become half their size.

Boil water and add the pounded rice.  Cook until water is absorbed.

Add ¾ cup coconut milk, sugar and scrape vanilla seeds (or you may substitute with vanilla extract) into the pan.

Cook further, stirring well so that the mixture is evenly distributed throughout, until the milk is absorbed.

The topping:

Heat a saucepan with sugar and water, just enough to melt the sugar. When the sugar melts, add toasted nuts and keep stirring until the nuts are well coated with sugar and the pan becomes dry.

In a bowl, pour some of the pudding, add a few tablespoons of fresh, thick coconut milk and top with candied fruits.

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Have your say

  1. Classic picture and yumm pudding

  2. ummm looks so yum..

  3. Yum, I love kheer though never tried making with coconut milk..looks delicious and yummy! Great recipe!

  4. Saee Koranne-Khandekar

    Lovely recipe and picture; but most of all, lovely board! My mum makes a rice kheer with coconut milk and jaggery–this reminds me of that. Small childhood memories and pure happiness 🙂

  5. Saee, I too make the jaggery and coconut milk kheer (vella payasam) as it is a traditional 'prasad' at home. But this is definitely different. I guess jaggery has a strong flavour that can sometimes overwhelm a dish if not used properly. Sugar on the other hand being a refined product lacks flavour as well as the sweetness of jaggery. That said, I like both for their differences:).

  6. sowmya's creative saga

    have bookarked this recipe..sounds so delicious..

  7. Jennifer and Jaclyn @ sketch-free vegan


    I just started this healthy food photo sharing site:

    I would love it if you submitted your pretty food photos!

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