Description
A creamy, bright, and simple dairy-free dessert that combines rich coconut milk with zesty lime juice. It is lighter than traditional rice pudding, ready in 30 minutes, and naturally gluten-free.
Ingredients
Scale
- 1 cup cooked jasmine rice (approx. 200g, preferably day-old or cooled)
- 1 can (400ml / 13.5 oz) full-fat coconut milk
- 3 tbsp (45ml) fresh lime juice
- 1 tbsp (6g) lime zest
- 3–4 tbsp (45-60g) coconut sugar or brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a medium saucepan, combine the cooked jasmine rice, coconut milk, and sugar. Stir over medium-low heat until a gentle simmer forms (do not boil).
- Reduce heat to low and simmer for 15-20 minutes, stirring every 3-4 minutes to prevent scorching and ensure even thickening. Add a splash of water or coconut milk if it sticks too much.
- Remove the pot from heat. Stir in the fresh lime juice, lime zest, vanilla extract, and salt. The residual heat will warm the mixture without curdling the coconut milk.
- Ladle into bowls and let sit for 5-10 minutes to set. Serve warm.
Notes
Use day-old or cooled jasmine rice for better texture. Do not add lime juice while the mixture is boiling to prevent curdling. This pudding thickens as it cools. It can be stored in the fridge for up to 4 days; reheat with a splash of water or coconut milk. Do not freeze as the texture may become grainy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 30
- Sodium: 15
- Fat: 10
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: dairy-free, coconut lime rice pudding, gluten-free dessert, vegan rice pudding, easy dessert, comfort food, lime dessert, coconut milk recipe