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Vegan Risalamande in individual glasses

Vegan Risalamande (Coconut Rice Pudding)

This traditional rice pudding is perfect for the holidays and is vegan, dairy-free, and gluten-free.
Course Dessert
Cuisine Danish
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings
Author Iryna
Cost $4



Cherry sauce

  • 15 oz (320 gr) frozen cherries
  • 3 tablespoon sugar
  • ½ c (120 ml) water
  • 2 teaspoon cornstarch
  • 2 teaspoon lemon juice


For the pudding

  • In a medium saucepan combine rice, water and put it on a medium heat. When water starts to boil, add almond milk, vanilla extract and sugar.
  • Reduce the heat to medium-low and stirring occasionally cook until rice absorbs all water and is soft, about 30 minutes. Remove rice from the heat, stir in chopped almonds and let the rice cool completely.
  • In a large bowl, combine coconut cream and powdered sugar. Using an electric mixer, beat the cream on a medium speed until stiff peaks. Fold whipped cream into the cooled rice and almond mixture.

For the sauce

  • In a small saucepan combine frozen cherries, sugar and water. 
  • While the cherries are cooking, dissolve cornstarch in lemon juice in a separate small bowl.
  • When cherries start to boil, add cornstarch mixture and cook until the sauce slightly thickens, about 3-5 minutes.

To serve

  • This step is optional - Place 1 whole almond in one of the serving glasses. (Whoever finds the almond, wins a small prize like a marzipan pig.)
  • Spoon a few tablespoons of vegan Risalamande into each serving glass. Drizzle with cherry sauce, place a few Mint leaves and sprinkle with some chopped or sliced almonds.