Maple Coconut Rice Pudding Recipe

Maple Coconut Rice Pudding Recipe

In celebration of maple season in New England, I’m sharing a sweet recipe that is perfect for these still cool early spring nights or mornings.

This is a wonderful warm maple treat that is perfect to make with leftover organic rice.

When I made my Maple Roasted Butternut Squash and Chickpeas Rice Bowls recently, I doubled the amount of rice that I needed for the recipe, which left me with just the perfect amount remaining to make this delicious nourishing dessert.

I adore a good rice pudding, and this variation is simple, light, and quick to make with organic coconut milk, maple syrup, cinnamon, and vanilla.

It’s got that perfect balance of tasting good and being good for you, which makes it suitable for breakfast, as well as dessert.

At least, I found myself enjoying eating this as a both a late night snack, and then warmed up again the following morning for a breakfast bowl.

Maple coconut rice pudding with raisins

Maple Coconut Rice Pudding Recipe


  • 4 c. cooked organic white rice

  • 1 can organic coconut milk

  • 1/2 c. coconut sugar

  • 1 tsp. vanilla extract

  • 1 tsp. cinnamon powder

  • 1/4 tsp. nutmeg

  • 3 Tbs. maple syrup

  • 1/2 c. raisins (optional)

  • shredded coconut for topping (optional)


  • Add all ingredients to a pot on the stovetop.

  • Bring to a simmer on medium-high heat.

  • Turn the heat down to low and simmer for another 5 minutes, while stirring frequently.

  • Add the raisins and stir to combine.

  • Serve topped with shredded coconut.