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Vegan Kheer with Coconut Milk

Vegan Kheer with Coconut Milk

This Vegan Kheer with Coconut Milk is a creamy, dairy-free twist on traditional Indian rice pudding. Made with fragrant basmati rice, coconut milk, and cardamom, it's naturally sweetened and perfect for any occasion.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine Indian
Servings 4 bowls
Calories 280 kcal

Equipment

Ingredients
  

  • 1/2 cup basmati rice rinsed and drained
  • 2 cups coconut milk full-fat
  • 1 cup almond milk or any plant-based milk
  • 1/4 cup maple syrup or coconut sugar
  • 1/2 tsp cardamom powder
  • 1/4 cup chopped almonds or cashews
  • 1/4 cup raisins
  • 1 tsp rose water optional
  • 1 tbsp chopped pistachios for garnish

Instructions
 

  • In a saucepan over medium heat, combine the rinsed basmati rice and coconut milk.
  • Stir in the almond milk and bring to a gentle simmer, stirring occasionally.
  • Cook for 20-25 minutes, or until the rice is soft and the mixture thickens.
  • Add the maple syrup, cardamom powder, chopped almonds, and raisins. Stir well.
  • Simmer for another 5 minutes, then remove from heat and mix in the rose water if using.
  • Serve warm or chilled, garnished with chopped pistachios.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of almond milk if needed.
  • Customization: Add saffron strands for an extra luxurious flavor.
  • Serving Tip: Enjoy warm or cold, topped with fresh mango or shredded coconut for added texture.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 200mgFiber: 2gSugar: 18gVitamin C: 1mgCalcium: 80mgIron: 1.5mg
Keyword Coconut Milk Kheer, Dairy-Free Rice Pudding, Indian Dessert, Vegan Indian Sweet, Vegan Kheer, Vegan Kheer with Coconut Milk
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