Strawberry and Coconut Brown Rice Pudding

Strawberry and Coconut

I have a confession to make…I have been eating dessert for breakfast.  Yes, it is true.   I have been tinkering with this recipe for a while a now, and every time that I make a version of my rice pudding I end up eating it for breakfast.  I mean, its perfect! It has whole grains, milk and fruit.  That makes a complete breakfast!  (right?)

This past winter I played around with a few different versions of rice pudding, but summer just screams strawberries to me.  I wanted to make a hearty, wholesome, (somewhat healthy) and still decadent rice pudding.  I decided to make this version vegan, just because I wanted to experiment with using coconut milk.  And……..It worked!  It is not quite as creamy as using milk and cream, but I think it is tastes great.  I also used brown rice to up the nutritional value.  I also prefer the nuttiness of brown rice over white rice, but that is just my preference.

I prefer to eat this cold, topped with a good serving of fresh sliced strawberries and a dash of unsweetened coconut.  I have even topped it with toasted macadamia nuts and cacao nibs to add a little crunch, and it was DEEEElicious!

The result — a dessert so good, and healthy enough, that you can eat for breakfast!

Strawberry and Coconut Brown Rice Pudding

Makes 4 servings


  • 1 cup organic brown rice
  • 4 cups unsweetened coconut milk (NOTE:  I used 1 cup of the canned light coconut milk, and 3 cups SO Delicious unsweetened coconut milk.  You can use any combination you would like.  I find that the canned coconut milk makes the pudding more rich and creamy, but also adds a bit more calories and fat.  You can also use regular cow’s milk and heavy cream if you prefer, it’s really up to you!)
  • 2 teaspoons organic vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup + 1 tablespoon sucanat
  • 1 cup sliced organic strawberries
  • Unsweetened shredded coconut


  1. Rinse rice. Bring 2 cups unsweetened coconut milk, rice, vanilla, salt, cinnamon and sucanat to a simmer over medium heat.
  2. Reduce heat and cover. Allow rice to cook for about 40 minutes, stirring occasionally to make sure coconut milk doesn’t bubble over.
  3. After the liquid is almost all absorbed (about 40 minutes) add remaining 2 cups of coconut milk and allow to cook, with the lid off, for an additional 45-55 more minutes, or until pudding is thickened and has reached the desired consistency. Stir in 1/2 cup of sliced strawberries.
  4. Allow to cool. Serve with remaining strawberries and coconut.
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