Description

This creamy Coconut Milk Rice Pudding with Tart Cherry Sauce is a comforting and dairy-free dessert. Made with arborio rice simmered in coconut and almond milk, it’s sweetened lightly and scented with vanilla. Topped with a vibrant, homemade tart cherry sauce, this recipe delivers a perfect balance of sweetness and tanginess, ideal for a delightful treat any time of the year.

Ingredients

Scale

For the Coconut Milk Rice Pudding:

1 1/2 cups water
3/4 cup arborio or sushi rice
1 (about 13.5-ounce) can full-fat coconut milk
1 1/3 cups unsweetened almond milk
1/3 cup granulated sugar
1/2 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon kosher salt

For the Cherry Sauce:

1/3 cup water
1 tablespoon freshly squeezed lemon juice
2 teaspoons cornstarch
2 teaspoons granulated sugar
12 ounces fresh or frozen sweet cherries, pitted (about 2 cups)

Instructions

Cook the Rice: Bring 1 1/2 cups water and 3/4 cup arborio or sushi rice to a boil in a medium saucepan over high heat. Once boiling, reduce heat to medium, cover, and simmer until the water is fully absorbed, about 10 to 15 minutes.
Simmer the Pudding: Remove the lid and add 1 can coconut milk, 1 1/3 cups almond milk, 1/3 cup granulated sugar, 1/2 teaspoon vanilla bean paste or extract, and 1/2 teaspoon kosher salt to the rice. Stir well to combine. Simmer uncovered over medium heat, stirring frequently, until the mixture thickens to a creamy pudding consistency, approximately 20 to 30 minutes.
Set the Pudding: Transfer the pudding into a serving bowl. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then serve immediately or refrigerate until chilled.
Prepare the Cherry Sauce: In a small saucepan, whisk together 1/3 cup water, 1 tablespoon lemon juice, 2 teaspoons cornstarch, and 2 teaspoons granulated sugar until the cornstarch is fully dissolved.
Cook the Sauce: Add 12 ounces of pitted cherries to the saucepan and bring the mixture to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the cherries are tender and the sauce thickens, about 10 minutes. Remove from heat and let cool for 5 minutes.
Serve: Spoon the tart cherry sauce over the coconut milk rice pudding and enjoy this creamy, fruity dessert cold or at room temperature.

Notes

Using arborio rice ensures a creamy, thick pudding due to its high starch content.
You can substitute fresh cherries with frozen cherries if fresh are out of season.
The cherry sauce can be made ahead and refrigerated for up to 3 days.
Pressing plastic wrap onto the pudding prevents a skin from forming, which helps maintain a smooth texture.
Adjust sweetness according to preference by increasing or reducing the sugar in either the pudding or cherry sauce.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: coconut milk rice pudding, rice pudding recipe, tart cherry sauce, dairy-free dessert, gluten free dessert, creamy rice pudding