Two green/blue bowls of vegan coconut rice each sit on a large flat plate with a napkin and gold spoon. The rice is topped with fresh strawberries and blueberries.

The creamy and nutty flavours of coconut and rice pair perfectly with sweet toppings like fresh fruit and maple syrup, making our vegan coconut rice a delicious and satisfying morning meal. Plus, it’s easy to make and can be prepared in advance, making it a great option for meal prepping or busy mornings.

Vegan Coconut Rice

Recipe Cara Boatswain | Photograph Brandee Meier
Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast
Servings 4


  • 190 g arborio rice
  • 500 ml coconut milk
  • 250 ml water
  • 65 g caster sugar
  • 2 teaspoons vanilla extract
  • fruit to serve (optional)
  • maple syrup to serve (optional)


  • Place rice, coconut milk, water, sugar and vanilla extract in a saucepan over medium-high heat. Bring mixture to the boil, then reduce heat to medium-low and simmer gently, stirring occasionally, for 30 minutes or until liquid is absorbed and rice is tender.
  • Transfer coconut rice to a bowl and refrigerate until cold.
  • Divide coconut rice between bowls and serve topped with fresh fruit and maple syrup, if desired.


To make ahead, prepare coconut rice as above and refrigerate overnight until ready to serve.
Vegan Coconut Rice is delicious hot or cold.
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