Baked Vegan Coconut-Lime Rice Pudding with Toasted Almonds

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A luscious plant-based rice pudding infused with creamy coconut milk and zesty lime, topped with crunchy toasted almonds for texture and flavor. This recipe (vegan, gluten free), ready in about 70 minutes, layers uncooked short-grain rice, full-fat coconut milk, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 cup uncooked short-grain rice
• 2 cups full-fat coconut milk
• 1/3 cup maple syrup
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup sliced almonds
• 1/2 tsp ground cinnamon

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F (165°C). Rinse 3/4 cup uncooked short-grain rice under cold water until water runs clear. In a 2-quart baking dish, combine rinsed rice, 2 cups full-fat coconut milk, 1/3 cup maple syrup, 1 tbsp lime zest, 1 tsp vanilla extract, and 1/4 tsp salt. Stir well to combine.
2. Step 2: Cover the dish tightly with foil and bake for 1 hour, stirring halfway through, until the rice is tender and the mixture is creamy.
3. Step 3: Remove from oven and stir in 2 tbsp fresh lime juice. Toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
4. Step 4: Serve the rice pudding warm or chilled, sprinkled with toasted almonds and 1/2 tsp ground cinnamon for a fragrant finish.