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Vegan Coconut Rice Pudding

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Tammie E

"You can make this vegan rice pudding, made with cashew milk, almond milk, coconut flakes, and chia seeds ahead for for breakfast or dessert! Garnish with dried cranberries or raisins."
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8 h 30 m servings 501 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. Combine cooked rice, cashew milk, coconut milk, coconut flakes, maple syrup, chia seeds, cinnamon, and vanilla extract in a bowl; mix well. Cover and refrigerate until firm, 8 hours to overnight.


  • Cook's Note:
  • Substitute honey for the maple syrup if you're not vegan.

Nutrition Facts

Per Serving: 501 calories; 14.3 g fat; 84.7 g carbohydrates; 7.7 g protein; 0 mg cholesterol; 109 mg sodium. Full nutrition

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