Coconut Cashew Rice Pudding

  • prep time10 min
  • total time 35 min
  • serves 4
Anna Olson
Anna Olson

This recipe includes making your own cashew milk, a rich and tasty alternative to almond milk. Should raw cashews not be available, you can use the same measure of unsweetened almond milk.

400 Ratings
Directions for: Coconut Cashew Rice Pudding


½ cup raw cashews

1 cup coconut milk

¼ cup Arborio rice

3 Tbsp sugar

2 tsp finely grated lime zest

1 tsp vanilla extract

fresh berries, coconut, and/or toasted cashews for garnish


1. Put the cashews in a blender or food processor with 1 cup of water and puree until smooth (you will not have to strain this).

2. Place the cashew milk, coconut milk, rice, sugar and lime zest in a medium saucepot and whisk while bringing it up to a simmer over medium heat. Cover loosely and continue to simmer gently, stirring often, until the rice is tender, about 25 minutes. Remove the pot from the heat and stir in the vanilla. Cool the pudding to room temperature and then chill before serving.

3. Serve the pudding garnished with fresh berries, coconut shavings and/or toasted cashews.

See more: Rice/Grain, Nuts, Dessert, Vegan, Vegetarian, Gluten-Free, Berries, Summer

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