Baked Vegan Coconut-Lime Rice Pudding with Toasted Almonds
A luscious plant-based rice pudding infused with creamy coconut milk and zesty lime, topped with crunchy toasted almonds for texture and flavor. This vegan-inspired desserts (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
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve the rice pudding warm or chilled, sprinkled with toasted almonds and 1/2 tsp ground cinnamon for a fragrant finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Vegan Coconut-Lime Rice Pudding with Toasted Almonds take to make?
Total time is about 70 minutes (10 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Vegan Coconut-Lime Rice Pudding with Toasted Almonds?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Vegan Coconut-Lime Rice Pudding with Toasted Almonds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Vegan Coconut-Lime Rice Pudding with Toasted Almonds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Vegan Coconut-Lime Rice Pudding with Toasted Almonds vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
