Vegan Blueberry & Coconut Slow Cooker Rice Pudding

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Vegan Blueberry & Coconut Slow Cooker Rice Pudding

This simple vegan blueberry rice pudding requires minimal preparation and produces a sweet and creamy result. Use a slow cooker to make things easier and simply leave it to infuse over a few hours to create a flavourful and fresh rice pudding.

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This rice pudding is simple to make, with a fruity coconut flavour. The dessert is the perfect balance of creamy texture and sweet flavour.

What is rice pudding?
Rice pudding is a dessert made from rice and water or milk.

It’s often combined with other ingredients like cinnamon, vanilla and sweet currants like raisins. The dessert tastes sweet and is thick and creamy.

Is rice pudding vegan?

Usually, rice pudding isn’t vegan because it uses dairy milk and butter for thickening.

The following recipe, however, is a great vegan alternative that substitutes the dairy milk for soy milk.

Soy milk works well as an alternative because it has a similar consistency to dairy milk and a very neutral taste.

The coconut milk in this recipe works well in place of butter because it is a great thickening agent and adds a lovely flavour.

Do I have to use a slow cooker?

This recipe is a slow cooker recipe, but it’s easy to make this rice pudding if you don’t have one.

To create this rice pudding without using a slow cooker, simply bring the rice and milk to a boil on the stove and then simmer for around 20 minutes. Add in the rest of the ingredients and stir until it thickens, but don’t let the mixture boil to avoid curdling.

Don’t be worried if the rice pudding is slightly loose, because the mixture will thicken on standing.

As with the slow cooker version, serve with the blueberries as a topping.

Slow Cooker Tip

Timing may vary depending on the model of your slow cooker.

Total Time: 4 hours

Prep Time: 2 minutes

Cook Time: 4 hours

Calories: 247

Servings: 6


Total Time: 4 hours

Calories: 247

Servings: 6




(Servings: 6)

  • 100 100 ml soya milk
  • 66.666666666667 66.666666666667 ml coconut milk
  • 16.666666666667 16.666666666667 g caster sugar
  • 0.16666666666667 0.16666666666667 tsp ground cinnamon
  • 33.333333333333 33.333333333333 g long grain rice
  • 33.333333333333 33.333333333333 g blueberries


Now, this recipe is so nice and simple it only has one step!

To make the rice pudding, add soya milk, coconut milk, caster sugar, cinnamon and long grain rice to the slow cooker and cook for 3-4 hours, until the liquid has almost all absorbed and the rice is cooked and soft.

Top with blueberries to serve.

Each 250g serving provides:

2.1g Fat, 0.4g Saturates, 52g Carbohydrate, 23g Sugars, 2g Fibre, 5.2g Protein, 0.19g Salt.


Need another spoonful? Discover these indulgent vegan dessert recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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