Ingredients

  • Serves 4 people
  • 75 g raw cashews (for cashew milk)

  • 237 mL water

  • 250 mL coconut milk

  • 60 mL arborio rice

  • 3 tbsp sugar

  • 2 tsp finely grated lime zest

  • 1 tsp vanilla extract

     

  • garnish:

    100 g fresh berries

  • 50 g toasted coconut shavings and/or cashews for garnish

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Recipe Courtesy of
Anna Olson

Coconut Cashew Rice Pudding

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This no-bake, vegan dessert is incredibly easy to make! This recipe includes making your own cashew milk, a rich and tasty alternative to almond milk. Should raw cashews not be available, you can use the same measure of unsweetened almond milk.
  • Easy
  • 10 min
  • 25 min
  • 15 min
  • 2 steps
  • 9 Ingredients
  • Easy
  • 2 steps
  • 9 Ingredients
  • 10 min
  • 25 min
  • 15 min

Instructions

  1. Make cashew milk

    • Put 75g cashews in a blender or food processor with 237mL of water and puree until smooth (you do not have to strain this).


  2. Cook the pudding

    • Pour the cashew milk, coconut milk, Arborio rice, sugar and lime zest in a medium saucepot and whisk while bringing it up to a simmer over medium heat. 
    • Cover loosely and let it simmer gently, stirring often, until the rice is tender, about 25 minutes. 
    • Remove the pot from the heat and stir in the vanilla.
    • Cool the pudding to room temperature and then chill in the refrigerator.


Garnish and Serve!

Garnish pudding with fresh berries, coconut shavings and/or toasted cashews before serving. Make tandoori baked chicken thighs here.

Garnish and Serve!

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    Ingredients
    • Serves 4 people
    • 75 g raw cashews (for cashew milk)

    • 237 mL water

    • 250 mL coconut milk

    • 60 mL arborio rice

    • 3 tbsp sugar

    • 2 tsp finely grated lime zest

    • 1 tsp vanilla extract

       

    • garnish:

      100 g fresh berries

    • 50 g toasted coconut shavings and/or cashews for garnish

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