Blueberry & Lavender Coconut Rice Pudding
Creamy, lightly sweetened, and kissed with a hint of floral lavender, this rice pudding is pure comfort in a bowl. Made with coconut milk, juicy blueberries, and a touch of maple syrup, it’s a dairy-free and gluten free dessert that feels indulgent but is surprisingly wholesome.
Ingredients
- 1 cup arborio rice (or any white rice you have on hand)
- 1½ cups water
- 1 can full-fat coconut milk (14oz)
- 1 cup blueberries fresh or frozen
- ¼ cup maple syrup
- 1 tsp lavender
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ tsp lemon zest
- ¼ cup coconut yogurt
Instructions
- In a medium saucepan, bring the water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 10 minutes, until most of the water is absorbed.
- Stir in the coconut milk, blueberries, maple syrup, lavender, vanilla, and salt. Simmer over low heat, stirring occasionally, for 20–25 minutes, until the rice is tender and the pudding has thickened.
- If the pudding is too thick, add a splash of coconut milk to loosen it. Stir in lemon zest for added brightness.
- Top with a scoop of coconut yogurt, extra blueberries, a drizzle of maple syrup, and a sprinkle of lavender before serving.
Nutrition
Calories: 454kcalCarbohydrates: 63gProtein: 6gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 167mgPotassium: 323mgFiber: 2gSugar: 17gVitamin A: 24IUVitamin C: 7mgCalcium: 67mgIron: 5mg
Tried this recipe?Let us know how it was!